Roasted Brussels Sprouts with Pomegranate
Roasted Brussels sprouts with pomegranate is an easy holiday side dish with crispy caramelized edges, a sweet-tart pomegranate molasses glaze, and fresh pomegranate seeds. Perfect for Thanksgiving or Christmas!
Servings: 6
Equipment
Ingredients
- 1 1/2 lb Brussels sprouts
- 2-3 Tbsp olive oil
- 1 Tbsp pomegranate molasses
- sea salt
garnish
- pomegranate molasses, for drizzling
- 1 fresh pomegranate seeds (arils), you need about 1/2 cup
Instructions
- 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
- Blend the olive oil with the pomegranate molasses and toss with the sprouts ~ you want to get them all evenly coated.
- Turn the sprouts onto a baking sheet and arrange in a single layer. Sprinkle with salt.
- Bake for about 30 minutes, tossing occasionally, until they begin to get browned and caramelized. I toss the sprouts at least 2 times during baking to enssure they cook and brown evenly.
- Serve hot, drizzled with the pomegranate molasses and pomegranate seeds.
Nutrition
Calories: 103 kcal · Carbohydrates: 13 g · Protein: 4 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Sodium: 416 mg · Potassium: 441 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 855 IU · Vitamin C: 96 mg · Calcium: 48 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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