Sunday, July 16, 2023

Brussels Sprouts With Walnuts and Pomegranate


From here


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

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