Roasted Brussels Sprouts with Pomegranate Molasses

• Produce

  • 2 lbs Brussels sprouts
  • 1/3 cup Pomegranate seeds, fresh

• Condiments

  • 2 tbsp Pomegranate molasses - click here

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 cup Walnuts, toasted

• Other

  • mixing bowl, sheet tray, aluminum foil

Found on toriavey.com

Description

Ingredients

• 2 lbs Brussels sprouts, cleaned and cut in half
• 1/4 cup olive oil
• Salt and pepper
• 1 cup walnuts, toasted
• 1/3 cup fresh pomegranate seeds
• 2 tbsp pomegranate molasses - click here for recipe
• mixing bowl, sheet tray, aluminum foil

Directions

• Preheat oven to 450 degrees F. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil. Spread evenly a sheet tray covered with aluminum foil. Sprinkle with salt and pepper to taste. Roast for 15 minutes, until some of the outer leaves start to blacken around the edges. Bite through one to test for tenderness and doneness. I like them quite tender. In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts. Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.