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salt and cracked black pepper to taste
1 1/3 lb
2 ½ oz
soft goat or feta cheese, crumbled
finely chopped fresh parsley, to garnish (optional)
In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.
Bring a large saucepan of water to a boil. Meanwhile, trim off stems from Brussels sprouts. Pull off 2 or 3 outer leaves off; set aside. Cut each sprout, lengthwise, into thin wedges.
Add Brussels sprout wedges into boiling water. Simmer until slightly softened and bright green, about 3 to 3 1/2 min. Add the leaves to the pot; cook another 30 sec.
Drain wedges and leaves. Pour into the bowl of dressing; toss to coat. Transfer to serving platter or bowl. Sprinkle with pomegranate seeds, cheese and parsley, if using
Nutrition Description: Per serving (1/8 of the recipe):
Fat: 8 g
Saturated Fat: 2 g
Carbs: 8 g
Fibre: 3 g
Sugar: 4 g
Cholesterol: 5 mg
Protein: 3 g
Sodium: 60 mg