Roasted Brussels Sprouts with Pomegranate & Walnuts
1 lb Brussels sprouts, trimmed and cut into quarters
2 tablespoons olive oil
Kosher Salt and freshly ground black pepper
3 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
¼ cup toasted walnuts, finely chopped
Seeds from 1 pomegranate
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 Preheat oven to 400° F.
2 Place Brussels sprouts in a large bowl, add olive oil, season with salt and pepper and toss to coat.
3 Turn Brussels sprouts out in a single layer onto 2 parchment lined sheet trays, leaving space to prevent steaming. Reserve the bowl the Brussels were in. Roast the Brussels sprouts for 15- 20 minutes, or until golden brown and cooked through with some charred crispy bits.
4 Add the pomegranate molasses and vinegar to the reserved bowl, season with salt and pepper and whisk to combine.
5 Transfer cooked Brussels sprouts to the bowl. Add the walnuts and pomegranate seeds, and toss to coat.
6 Turn the Brussels sprouts out onto a platter, and garnish with chopped parsley and mint.