White Bean, Brussels Sprouts, and Pomegranate Tart

As a college student, I love when recipes have less than 8 ingredients. And it’s even better if they only call for four or five ingredients! I mean, if we’re being honest, with a small ingredients list you’re often looking at cheaper meals, less space in the crowded fridge, and a shorter cook-time. Boom. What’s not to love about that?!

When I stumbled upon this recipe and saw the beautiful use of Brussels sprouts and pomegranate seeds, I knew I had to try it. This recipe also only calls for FIVE ingredients, qualifying it for my new favorite recipe in the running.

This thanksgiving weekend, as you overflow your carts and bellies with food and ingredients, consider this recipe, consider a simpler meal. For many, a vegetarian thanksgiving is blasphemy, but I am here to tell you that with dishes like this, your stomach and family will both be more than content. Turkey doesn’t compare to fresh pomegranate seeds, a warm crisp bread crust, and roasted Brussels sprouts.

To learn more about why my family and I will be having a vegetarian thanksgiving, check out the about page, or this How To: Have a Vegetarian Thanksgiving post from last fall.

From my table to yours, may your week be filled with nourishment- in every way.

 

Ingredients:

• 1 lb. Brussels sprouts, rinsed, trimmed and thinly sliced
• 3 Tablespoons olive oil, divided
• 1 15-oz. can white beans, rinsed and drained
• 1 whole wheat pizza dough sheet
• ¼ cup fresh pomegranate seeds

Directions:

1. Preheat the oven to 425˚F.  Lightly grease a cookie sheet and set aside.
2. Toss the Brussels sprouts with 1 Tablespoon of olive oil in a large bowl, and season with salt and pepper as desired.  Arrange the sprouts on a new baking sheet and roast for 10 minutes, flipping once.  Remove from the oven once lightly browned, and decrease the oven temperature to 400˚F.
3. Meanwhile, combine the white beans and remaining two tablespoons of olive oil in a food processor, and blend until smooth.
4. Roll the pizza dough out onto the greased baking sheet and bake for eight minutes, or until light brown.
5. Spread the bean puree on top of the hot crust, top with Brussels sprouts, and return to the oven for 3-5 minutes. (You want the bean mixture to get warm, however you do not want to burn the crust or Brussels sprouts!)
6. Remove from the oven and top with fresh pomegranate seeds.  Eat warm and enjoy!

Notes and Tips:

• Yield: 6
• Source: Vegetarian Times November 2013 Issue
• The original recipe calls for a puff pastry instead of rollout pizza dough. If using a puff pastry, use a 9-inch pie pan, and grease thoroughly. Personally, I found the pizza dough best for providing support in holding the tart ingredients.
• If you like this recipe, try these other delicious treats from ‘a rented kitchen!’:

Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley

Fresh Vegetable Quiche with Homemade Pie Crust

Filo-Wrapped Asparagus (with Two Dipping Sauces!)

• Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley
• Filo-Wrapped Asparagus (with Two Dipping Sauces!)
• Fresh Vegetable Quiche with Homemade Pie Crust