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Roasted Brussels Sprouts with Pomegranate
salt and freshly ground black pepper
you need about 1/2 cup arils
Set the oven to 375F
Wash and trim the stem ends off the sprouts. Remove any browned outer leaves. Cut the sprouts in half if they are large, and leave any tiny ones whole
Toss the sprouts with about a tablespoon and a half of olive oil, use your hands to make sure they are completely covered. Sprinkle with salt and black pepper.
Spread the sprouts out on a baking sheet and bake for about 20-30 minutes, tossing occasionally, until they have begin to get browned and caramelized.
Serve hot, drizzled with the pomegranate molasses and pomegranate seeds.
https://theviewfromgreatisland.com/roasted-brussels-sprouts-pomegranate/ November 10, 2014