Brussels Sprouts With Walnuts and Pomegranate

Name: Brussels Sprouts With Walnuts and Pomegranate
Total time: 30 min
Ingredients: 1 1/2 pounds brussels sprouts, trimmed and halved; 3 tablespoons olive oil; Kosher salt and black pepper; 1/4 cup roughly chopped walnuts; 2 tablespoons pomegranate seeds, plus more to taste; Pomegranate molasses, for drizzling (optional); Flaky salt, to serve

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Total: 30 minutes

Servings: 4

Cost: $6.77 /serving

Author : Colu Henry

brussels sprouts pomegranate molasses pomegranate seeds

Brussels Sprouts With Walnuts and Pomegranate

Ingredients

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1 1/2 pounds brussels sprouts, trimmed and halved3 tablespoons olive oilKosher salt and black pepper1/4 cup roughly chopped walnuts2 tablespoons pomegranate seeds, plus more to tastePomegranate molasses, for drizzling (optional)Flaky salt, to serve

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Instructions

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Step 1

Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

Step 2

Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

Step 3

When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

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