20.05.2020
33
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
108.77
Carbohydrates:
18.77
Fats:
2.75
Squirrels:
6.84
Water:
0.33
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Brussels sprouts | 200 Column |
| 2. | Vegetable oil | 1 art. l |
| 3. | Grenadine | 1 Tsp |
| 4. | Salt | 1/4 Tsp |
| 5. | White pepper | 1/8 Tsp |
| 6. | Walnuts | 1/4 Art. |
| 7. | Pomegranate seeds | 1/4 Art. |
| 8. | Olive oil | 1 Tsp |
Cooking
1. Stage
Heat the oven to 200C. Wash and dry Brussels sprouts. Remove all dark outer leaves and cut off the stem.
2. Stage
Mix with vegetable oil, pomegranate syrup and salt. Put on a baking sheet and bake until golden brown, about 30 minutes.
3. Stage
Stir the prepared cabbage in a salad bowl with olive oil, pepper, nuts and pomegranate seeds. Serve immediately.