Savory, sweet and nutty – pomegranate molasses roasted Brussels sprouts can win over any Brussels sprout hater. Halving the sprouts means more edges get crispy and the pomegranate molasses adds a tangy sweetness and helps the sprouts caramelize.
Look for pomegranate molasses in any Middle Eastern food shop, Whole Foods or health food store. It lasts in your pantry forever and is great to add to salad dressings. Can’t find it? Just use honey, maple syrup or balsamic reduction. These sprouts pair well with lamb, beef tenderloin or pork for a holiday meal. If you have leftovers, they’re yummy tossed cold into salad the next day. Serves four.
pomegranate molasses roasted Brussels sprouts
Ingredients:
3 cups Brussels sprouts ends removed and halved
1/4 cup olive oil
2 tablespoons pomegranate molasses
salt and pepper to taste
Preheat oven to 375 degree. Line a baking sheet with parchment paper. Top with the sprouts and drizzle over the oil and pomegranate molasses. Salt and pepper to taste. Roast 15 minutes, then stir and flip the sprouts. Cook for another 5-10 minutes until crispy and tender.
