Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses

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Roasted Brussels sprouts with pomegranate and pomegranate molasses are a colorful and flavorful side dish that brings a touch of sweetness, a tangy flavor, and tons of flavor to your table.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts with pomegranate and pomegerante molasses

Servings:

Calories: 127kcal

Ingredients

2 lbs Brussels sprouts
3 tbsp Olive oil
3 cloves Garlic minced
1 cup Pomegranate seeds
1/4 cup Pomegranate molasess
2 tbsp Balsamic vinegar
Salt and pepper to taste
2 tbsp Pomegranate molasses for garnish

Instructions

Wash the Sprouts Thoroughly: Rinse under cold water to remove dirt or debris. Use a colander for easy draining.
Trim the Ends: Cut off the tough, woody stem. These can be bitter and unappetizing.
Remove Outer Leaves: Peel away any damaged or yellowed outer leaves. They tend to be tough.
Halve the Sprouts: Slice medium-sized sprouts in half for even cooking. If some are large, you may quarter them.
Bake It: Bake it at 400 F for 20 minutes.
Add Molasses and Balsamic Vinegar: Remove the sprouts from the oven and mix in with the molasses and plastic. Return them to the oven and bake for another 10 minutes.
Serve: Mix in with pomegranate seeds, pour more pomegranate molasses over the top, and serve.

Nutrition