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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 400°
Step 2
Arrange sprouts in a large baking dish in a single layer
Step 3
Drizzle with olive oil and toss evenly to coat
Step 4
Season generously with sea salt & pepper
Step 5
Bake for 25-30 minutes until crispy and golden brown, flipping halfway through
Step 6
During the last 5-6 minutes of roasting, place the walnuts in the oven on a cookie sheet to toast
Step 7
Prepare the sauce while the sprouts are roasting
Step 8
Using a small skillet, add in the pomegranate molasses first, then the remaining sauce ingredients
Step 9
Stir to combine over a little less than medium heat, cook for 10 minutes stirring occasionally
Step 10
Remove from heat and discard rosemary sprig
Step 11
Remove the sprouts and walnuts from the oven and let stand for about 5 minutes
Step 12
Drizzle sauce over sprouts, toss to distribute the sauce, place on a serving dish/plate
Step 13
Finish by sprinkling walnuts and pomegranate seeds over the dish
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