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Pomegranate Molasses Roasted Brussels with Sumac Yogurt
Ingredients
  • 1 ½ pounds Brussels, cleaned and cut in half
  • 3 tablespoons olive oil
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1 cup greek yogurt
  • 1 tablespoon sumac
  • A bit of lemon zest
  • Juice from ½ lemon
  • Pomegranate arils and parsley leaves for garnish
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