Roasted Brussels Sprouts Recipe
pomegranate molasses / chili vinegar glaze / toasted pistachios
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half lengthwise.
- 2
Season the Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.
- 3
Roast the Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
- 4
Prepare the Glaze
While the sprouts are roasting, combine the pomegranate molasses and chili vinegar in a small bowl. Mix well to combine.
- 5
Combine and Serve
Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the pomegranate molasses and chili vinegar glaze over them. Toss to coat. Sprinkle the toasted pistachios on top before serving.
