Roasted Brussels Sprouts with Pomegranate

Name: Roasted Brussels Sprouts with Pomegranate
Yield: 1 serving
Ingredients: 1 lb Brussels sprouts; olive oil; Salt and freshly ground black pepper; pomegranate molasses; 1 fresh pomegranate

User Reviews

3.3

72 reviews

Average

Course
Side Dish
Cuisine
American, Vegetarian, gluten-free

Roasted Brussels Sprouts with Pomegranate

Julie Valencia

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

54 people made this

Print

15 people printed this

Save this

43 people saved this

Ingredients

1 lb Brussels sprouts
olive oil
Salt and freshly ground black pepper
pomegranate molasses
1 fresh pomegranate you need about 1/2 cup arils

Add to Shopping List

Instructions

Set the oven to 375F
Wash and trim the stem ends off the sprouts. Remove any browned outer leaves. Cut the sprouts in half if they are large, and leave any tiny ones whole
Toss the sprouts with about a tablespoon and a half of olive oil, use your hands to make sure they are completely covered. Sprinkle with salt and black pepper.
Spread the sprouts out on a baking sheet and bake for about 20-30 minutes, tossing occasionally, until they have begin to get browned and caramelized.
Serve hot, drizzled with the pomegranate molasses and pomegranate seeds.