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Roasted Brussels Sprouts with Pomegranate and Walnuts

Is it even Thanksgiving if there isn’t a bowl of perfectly roasted and crispy Brussels sprouts on the table?? This recipe is a twist on a dish that originated at Bobby’s restaurant Gato, and features beautiful pomegranate seeds AND pomegranate molasses too. It’s the perfect balance of flavors, topped with crunchy, toasted chopped walnuts.

Roasted Brussels Sprouts with Pomegranate & Walnuts

Serves: 4

 

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.