In this recipe for Roasted Brussels Sprouts with Pomegranate Molasses, tender roasted sprouts are topped with sweet, rich homemade pomegranate molasses, toasted walnuts, and fresh pomegranate arils. This beautiful dish is filled with texture and flavor, a delightful side for a holiday gathering.
There may be no vegetable that is as polarizing as Brussels sprouts. Those who like them love them, while those who don’t seem to loathe the very thought of them.
I never really understood the aversion to Brussels sprouts. Steamed and boiled Brussels sprouts are pretty boring, I’ll give you that. However, roasting coaxes out tons of flavor from these simple little veggies. Roast them with olive oil, salt and pepper, then drizzle them with a scrumptious sauce. Like magic, Brussels sprouts go from boring veggie to crave-worthy side dish.
What is the History 0f Brussels sprouts?
Brussels sprouts are actually a variety of the common cabbage, with several miniature cabbage-like heads growing around a stem. They are known by a variety of names, including “nobby greens,” “bonsai cabbages,” or simply “sprouts.” Though an early ancestor of Brussels sprouts may have been culivated in ancient Rome (there is some debate on this), Brussels sprouts as we know them today first gained popularity in Belgium and are named for– you guessed it– the city of Brussels! They were grown in English and French gardens at the end of the 18th century, and Thomas Jefferson planted them in his Monticello garden in 1812. Over time, their popularity spread throughout the United States.
Here I’ve roasted a batch of Brussels sprouts, then drizzled them with my homemade pomegranate molasses. I highly recommend using my molasses recipe, which has added sweetness to offset the pomegranate’s tartness. It’s super easy to make, and can be made a few days ahead to save on time.
Scatter these Brussels sprouts artfully on a platter and serve them at your next soiree. The crispy yet tender roasted Brussels sprouts are perfectly dressed by the sweet tartness of pomegranate molasses. I especially loved the crunchy toasted walnuts and those little bursts of sweetness from the pomegranate seeds.
So what about you? What do you think of Brussels sprouts… love ’em or hate ’em?
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- 2 lbs 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 tbsp pomegranate molasses (see notes)
- 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.