Brussels Sprouts With Walnuts and Pomegranate

Name: Brussels Sprouts With Walnuts and Pomegranate
Total time: 30 min
Yield: 4 servings
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

By Colu Henry

Total Time: 30 minutes
Rating: 4(1,893)
Comments: Read comments

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.

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Ingredients

Yield:4 servings

1½pounds brussels sprouts, trimmed and halved
3tablespoons olive oil
Kosher salt and black pepper
¼cup roughly chopped walnuts
2tablespoons pomegranate seeds, plus more to taste
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve

Ingredient Substitution Guide

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Preparation

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.

Ratings

4 out of 5

1,893 user ratings

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Comments

Amy5 years ago

I always make my own pomegranate molasses and find that it is much tastier than what you can purchase. To make it, put a quart of unsweetened pomegranate juice in a saucepan. Add 1/4 - 1/2 cup sugar and 2-3 Tbs. lemon juice. Simmer on low heat until reduced to the consistency of syrup. Remove from heat. It will thicken a bit after it cools so don't reduce it too much. Use leftovers in salad dressings or add 2 Tbs. to sparking water and ice for a refreshing drink.

Robert6 years ago

You can substitute pine nuts for walnuts, and sweet cranberries for the pomegranate, for a slightly more expensive but tastier version (IMO).

nanbrand6 years ago

I made this without the pomegranate molasses, but added some balsamic vinegar at the end. I doubled the pomegranate seeds. Delicious! Also this is a very attractive dish, with the mix of red and green.

Eileen5 months ago

Made as directed in a convection oven with burning. Delicious used balsamic glaze and added crumbled goat cheese before serving. Amazing.

Cindy T5 months ago

Didn’t have the pomegranate molasses, but it still turned out great. I prepped the Brussels sprouts and toasted the nuts a couple of hours ahead of our holiday dinner party. Then roasted the sprouts just before dinner. Served it on a cut glass dish. So pretty and festive!

nora Hprivate note)1 year ago

Private Note: oil the pan or foil before putting in oven. Less likely to burn.

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