Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.
Yield: 4 servings
pounds brussels sprouts, trimmed and halved
tablespoons olive oil
Kosher salt and black pepper
cup roughly chopped walnuts
tablespoons pomegranate seeds, plus more to taste
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve
Pre-heat oven to 425 degrees F.Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.Remove from the oven and set aside.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the POM POMS. Toss to combine and serve immediately.