November 20, 2011

Roasted Brussels Sprouts with Pomegranate

I think you all have picked up on the fact that I absolutely love brussels sprouts, to the point of going on a quest to convert as many non-eaters to eaters and/or lovers of these little veggies. I usually stick to the classic roasted version, but then I saw this recipe from Bobby Flay in Food Network Magazine and knew I had to try it. Plus, apparently pomegranate is what all the cool kids are doing, since I brought this dish to a friends house for a potluck, and two other dishes also included pomegranates. This dish is so simple to make, and has incredible flavors, everyone raved about it. So yes, I am finally getting a Thanksgiving dish posted before Thanksgiving, which means you should probably add this one to your Thanksgiving feast this year. Plus, the pomegranate molasses will rock your world.

What's in it
1-2 lb brussels sprouts, washed, trimmed and cut in half lengthwise
2 Tbl canola oil
salt and pepper, fresh ground
3 Tbl pomegranate molasses*
seeds of one pomegranate
1/2 C roasted walnuts (or hazelnuts or pecans...)
fine zest of one lime and one mandarin

How it's made
Preheat oven to 375 degrees (or 400 for a more roasty version). Put the brussels in a medium roasting pan (or large dutch oven with wide base) and toss with oil, salt and pepper. Roast until golden brown and a knife inserted goes in easily, 45 min - 1 hour. Transfer to a bowl (or not) and toss with remaining ingredients. Serve warm.

*this ingredient was the clincher...I went to Monterey Market in Berkeley for the brussels and pomegranate, and decided I would make this dish if they had the molasses. They ended up having two different types, and it was really inexpensive. You can probably find it if you look a few places. Or make it yourself.


  1. I was just thinking the same thing: Pomegranate is super in right now. These brussels would be a very colorful addition to Thanksgiving. I brought brussels to Thanksgiving last year, so I'm going to do sauteed carrots with fried sage this year. Mmmmm.

  2. This dish is also good for everyday use, or maybe for Christmas...

  3. Is it a pain to get the pomegranate seeds out?

  4. No it's really not too hard to get the seeds out (or you can splurge on the seeds only from TJ's). What you do is slice down the side of the pomegranate and then peel away a section of the skin. From there you can sort of crack open the fruit, it should break into sections. Then just pop them out with your index finger. It can get a little messy, but fun. It helps if the fruit is fresh and not mushy.

  5. or u can just cut the frut in half and hold it by having the cut part on your palm and just grab a spoon and start hitting it on the back... they come out really easily.. thats how my mom used to do it


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