Sweet Brussels Sprouts Salad

I didn’t always love brussels sprouts but now I can’t seem to live without them. Steamed, boiled, sautéed, roasted…when these babies are in season, I adore them.

Makes 3-4 servings

Ingredient List: 

Juice of ½ fresh lime
1 tablespoon organic soy sauce
2 teaspoons brown rice syrup
½ pound brussels sprouts, halved, thinly sliced
1 pomegranate, halved, seeds removed
1 bunch fresh basil, coarsely chopped
1 bunch fresh flatleaf parsley, coarsely chopped

Step By Step Instructions: 

Whisk together lime juice, soy sauce and syrup. Adjust seasonings to your taste. Set aside.

Bring a medium-size pot of water to a boil with a pinch of salt. When the water boils, cook brussels sprouts until crisp tender and bright green, about 4 minutes. Drain well and transfer to a mixing bowl.

Stir in pomegranate, basil, parsley and dressing. Mix gently until brussels sprouts are coated and all ingredients are evenly distributed. Serve warm.