Roasted Brussels Sprouts with Pomegranate Molasses

Name: Roasted Brussels Sprouts with Pomegranate Molasses
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 pounds brussels sprouts; 1/4 cup olive oil; sea salt and pepper; 1 cup Chopped walnuts; 1/3 cup fresh pomegranate seeds; 2 tablespoons pomegranate molasses

User Reviews

4.7

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
8 servings
Calories
223 kcal
Course
Side Dish
Cuisine
Mediterranean

Roasted Brussels Sprouts with Pomegranate Molasses

Iris Warren

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Roasted Brussels Sprouts with Walnuts & Pomegranate Molasses. Simple and delightful vegan side dish with tender roasted Brussels sprouts, pomegranate molasses, toasted walnuts, and pomegranate arils.

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Ingredients

Servings

2 pounds brussels sprouts, cleaned and cut in half
1/4 cup olive oil
sea salt and pepper, to taste
1 cup Chopped walnuts, toasted
1/3 cup fresh pomegranate seeds
2 tablespoons pomegranate molasses (see notes)

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Instructions

Preheat oven to 450 degrees F. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil.
Spread the sprouts evenly across a baking sheet. You can line the tray with parchment for easier cleanup, if desired (the pictures here show aluminum foil, but I no longer use that to line my trays). Sprinkle with salt and pepper to taste. I use around 3/4 tsp salt and 1/4 tsp pepper in the beginning, then add more to taste later, if needed.
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. Season with additional salt and pepper, if desired.
Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.

Notes

You will also need: mixing bowl, sheet tray, aluminum foil
Notes: I recommend using the pomegranate molasses recipe from this post. I do not recommend using bottled pomegranate molasses, unless it is also sweetened. Plain pomegranate molasses will be too tart here. Some commercially available versions now come sweetened, which will work just fine here-- though I always find homemade to be the tastiest. I've allowed 30 minutes prep time for the Brussels, as they can be tough to clean, but if you're using precut and pre-cleaned sprouts, this recipe's prep time will be much shorter.
Makes 8 Servings, Serving Size 3.25 ounces. Nutrition calculated using 3/4 tsp sea salt.

Nutrition Information

Show Details

Calories 223kcal (11%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Monounsaturated Fat 6g Sodium 248mg (10%) Potassium 523mg (15%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 858IU (17%) Vitamin C 97mg (108%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 223 kcal

% Daily Value*

Calories	223kcal	11%
Carbohydrates	17g	6%
Protein	6g	12%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	6g	30%
Sodium	248mg	10%
Potassium	523mg	11%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	858IU	17%
Vitamin C	97mg	108%
Calcium	63mg	6%
Iron	2mg	11%