Brussels Sprouts With Walnuts and Pomegranate

 

From here

Ingredients

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

Instructions

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.
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.
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.

Comments

• Could use more walnuts
• One pomegranate suffices for seeds