Prep time

20 minutes

Cooking time

15 minutes

Yields

4 people

Ingredients

Vegetable platter

• 500 g Brussel sprouts
• 1 medium sweet potato
• 1 large red onion
• 1 tbsp butter, ghee, or coconut oil 
• seeds from 1/2 pomegranate

Cilantro almond pesto

• 50 gr almonds, toasted
• 1 clove garlic
• 1 green chili or 1/2 ts chili flakes (or to taste)
• Half large bunch (20 gr) cilantro 
• Handful of fresh spinach (40 gr)
• Juice from 1/2 lemon
• Julce from 172 lime
• 5 tbsp extra-virgin olive oil
• 6 tbsp water
• 1/2-3/4 tsp honey
• scant 1/2 tsp salt

Directions

Vegetables platter:

Preheat oven to 200 C

Trim woody end of brussels sprouts and halve. Chop sweet potato and onion into chunks the size of the Brussels sprout halves.

Transfer vegetables to a large baking tray and toss with melted ghee, butter or coconut oil, the salt and pepper. Roast for 15 minutes, or until Brussels sprouts are just tender but still have a bite.

Toss half the pesto with the roasted vegetables and place on a platter. Topped with pomegranate seeds and dollops of remaining pesto.

Cilantro almond pesto:

Place almonds, garlic, and chili (if using) in the bowl of a food processor. Pulse to a fine crumb.

Add the remaining ingredients and blend into a smooth pesto. Taste and adjust seasoning.

Credits: Katie Schmidt, Whole Nourishment

Enjoy!