Roasted Brussel Sprouts With Walnuts and Pomegranate Molasses

Roasted Brussel Sprouts with Walnuts and Pomegranate Molasses

This recipe for Brussel sprouts is uniquely delicious because it is finished and glazed with pomegranate molasses. It also provides you with a dose of anti-oxidants at the same time!


  • 2 pounds of small to medium Brussel sprouts, halved lengthwise
  • 2 tablespoons of extra-virgin olive oil
  • kosher or sea salt and freshly ground pepper
  • 4 tablespoons of pomegranate molasses
  • 1 cup of walnut halves, toasted (on a cookie sheet at 350 degrees for 7-10 minutes)


  1. Position a rack in the upper third of the oven and preheat the oven to 400 degrees.
  2. Boil the Brussel sprouts in salted water or steam them over salted water until crisp-tender (about 3 minutes).
  3. Drain and dry thoroughly on paper towels or dish towels. (This step can be done a day ahead; store covered in the refrigerator).
  4. On a large baking sheet, toss the sprouts with olive oil, season them with salt and pepper, and spread them evenly over the baking sheet.
  5. Roast the Brussel sprouts, shaking the pan halfway through the cooking, until they are tender, browned in places, and any loose leaves are crisped (about 35 minutes).
  6. Remove the pan from the oven, drizzle 2 tablespoons of the molasses over the sprouts, toss, and return the sprouts to the oven for about 5 minutes to glaze.
  7. Remove from the oven and scrape the Brussel sprouts and any juices onto a serving platter. Scatter the walnuts over and around the sprouts, season with additional salt, and drizzle with the remaining 2 tablespoons of molasses.
Roasted Brussel Sprouts with Walnuts and Pomegranate Molasses.
Roasted Brussel Sprouts with Walnuts and Pomegranate Molasses.

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Lesley Wolman

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