Brussel Sprouts Casserole w Citrus and Pomegranate!

Great for your Thanksgiving or Christmas dinner as a side or every day! Unfortunately, I don't have a picture of this one.....it's really beautiful and tasty!

Note: Recipe from Food Network magazine with slight modifications.

Ingredients:

• 1.25 pounds brussel sprouts
• 2 tbsp. EVOO
• Kosher salt and ground pepper
• 3 tbsp. pomegranate molasses
• Seeds from 1 pomegranate
• 3/4 cup finely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• Zest of on orange

What to do:

1. Preheat the oven to 375
2. Put the bussel sprouts in a medium roasting pan; toss with EVOO and season with salt and pepper. Roast for about 45 minutes until golden brown and softened.
3. Transfer the sprouts to a large bowl and add the remaining ingredients, mix together and serve.

Veggie Tuscan Soup!

Looking for a new seasonal hit this winter? This one is pretty tasty!

Ingredients:

• 1 bunch of brussel sprouts, halved
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 bunch of kale, chopped
• EVOO
• 1 tbsp Herbs de Provence w/Lavender
• 1 tbsp paprika
• 1 16 ounce container of organic Tuscan Tomato soup
• 3 cups water
• 1 tsp cracked pepper

What to do:

1. Saute the brussel sprouts in EVOO, top with cracked black pepper, and half the Herbs de Provence with lavendar....cook until slightly browned on the edges for extra flavor (8-10 minutes). Set aside.
2. Saute onion, red and yellow pepper, add cracked black pepper and other half of Herbs de Provence and the paprika. Saute for about 10-12 minutes. Set aside. 
3. In your crockpot combine all ingredients and mix together well. 
4. Cook on low for 8-10 hours. 
5. If you don't have a crockpot, cook on medium to high for 30 minutes, then simmer for 1-2 hours.

Enjoy!