Ingredients

The following ingredients have 4 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))

Instruction

  • 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.