Brussels Sprouts With Walnuts and Pomegranate
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
216 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 7 grams protein; 450 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
You can substitute pine nuts for walnuts, and sweet cranberries for the pomegranate, for a slightly more expensive but tastier version (IMO).
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.
Even my husband said "these brussel sprouts are good." Words that have never before come from his mouth.
Made as directed in a convection oven with burning. Delicious used balsamic glaze and added crumbled goat cheese before serving. Amazing.
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!