Pomegranate Molasses Brussels Sprouts
Brussels sprouts topped with a tangy sweet pomegranate sauce - a showstopper!
Servings 4
Calories 298kcal
Ingredients
For the Brussels sprouts
- 1 lb Brussels sprouts cleaned, trimmed & sliced in half lengthwise
- 1/4 C walnuts
- 1/2 C pomegranate arils (seeds)
- 1/4 C olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
For the Pomegranate sauce
- 4 Tbs pomegranate molasses Buy or make: http://bit.ly/QBKPomMolasses
- 2 tsp honey Substitute sugar, if desired
- 1/2 tsp orange zest
- 1 sprig rosemary
- 1 Tbs balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
Roast the sprouts
- Preheat oven to 400°
- Arrange sprouts in a large baking dish in a single layer
- Drizzle with olive oil and toss evenly to coat
- Season generously with sea salt & pepper
- Bake for 25-30 minutes until crispy and golden brown, flipping halfway through
- During the last 5-6 minutes of roasting, place the walnuts in the oven on a cookie sheet to toast
Pomegranate sauce
- Prepare the sauce while the sprouts are roasting
- Using a small skillet, add in the pomegranate molasses first, then the remaining sauce ingredients
- Stir to combine over a little less than medium heat, cook for 10 minutes stirring occasionally
- Remove from heat and discard rosemary sprig
Completing the dish...
- Remove the sprouts and walnuts from the oven and let stand for about 5 minutes
- Drizzle sauce over sprouts, toss to distribute the sauce, place on a serving dish/plate
- Finish by sprinkling walnuts and pomegranate seeds over the dish
Nutrition
Calories: 298kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 616mg | Potassium: 521mg | Fiber: 5g | Sugar: 17g | Vitamin A: 855IU | Vitamin C: 98.8mg | Calcium: 55mg | Iron: 1.9mg