Roasted Brussels Sprouts Recipe

Time40m

Serves4

with pomegranate molasses & toasted pine nuts

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Ingredients

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1
Preheat the oven
Preheat your oven to 400°F (200°C).
2
Prepare Brussels sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

3
Toss with dressing
In a large bowl, combine the halved Brussels sprouts with olive oil, pomegranate molasses, salt, and black pepper. Toss well to ensure they are evenly coated.
4
Spread on a baking sheet
Spread the Brussels sprouts on a baking sheet in a single layer, cut side down.
5
Roast
Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through to ensure even cooking.

6
Toast pine nuts
While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the pine nuts and toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant.
7
Combine and serve
Once the Brussels sprouts are done roasting, remove them from the oven and transfer to a serving dish. Top with toasted pine nuts and fresh pomegranate seeds. Serve warm.