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)
- Position a rack in the upper third of the oven and preheat the oven to 400 degrees.
- Boil the Brussel sprouts in salted water or steam them over salted water until crisp-tender (about 3 minutes).
- Drain and dry thoroughly on paper towels or dish towels. (This step can be done a day ahead; store covered in the refrigerator).
- 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.
- 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).
- 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.
- 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.