Roasted Brussels Sprouts with Walnuts & Pomegranate Molasses

toriavey.com

Lori Martin

2 pounds Brussels sprouts, cleaned and cut in half

¼ cup olive oil

Sea salt and pepper, to taste

1 cup chopped walnuts, toasted

⅓ cup fresh pomegranate seeds

2 tablespoons pomegranate molasses (see notes)

subheading: 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. note: 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 ¾ tsp sea salt.

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