Equipment
Ingredients
Vegetables
- 680 g brussels sprouts, trimmed and halved
Dressing & Roasting
- 45 ml olive oil, divided
- 6 g kosher salt
- black pepper, freshly ground
- 30 ml pomegranate molasses
Garnish
- 60 g walnut halves, roughly chopped
- 60 g pomegranate seeds
Nutrition (per serving)
Method
Place a large rimmed baking sheet in the oven and preheat to 220°C/425°F. Preheating the pan ensures an immediate sear on the cut side of the sprouts.
While the oven heats, toss the halved Brussels sprouts in a large bowl with 30ml (2 tbsp) of olive oil, the kosher salt, and black pepper until thoroughly coated.
Carefully remove the hot baking sheet from the oven. Arrange the sprouts cut-side down in a single layer. Roast for 20-25 minutes until deep golden brown on the bottom and tender.
During the last 5 minutes of roasting, scatter the chopped walnuts onto the baking sheet with the sprouts to toast them until fragrant.
Transfer the hot sprouts and walnuts to a serving platter. Drizzle immediately with the pomegranate molasses and the remaining 15ml (1 tbsp) of olive oil. Toss gently to coat.
Scatter the fresh pomegranate seeds over the top and serve immediately.
Chef's Notes
- Size matters: Try to select sprouts of similar size for even cooking. If some are very large, quarter them instead of halving.
- The cut side is key: Taking the time to flip every sprout cut-side down on the hot pan guarantees that restaurant-quality caramelization.
- Molasses intensity: Pomegranate molasses varies wildly in acidity. Taste yours first; if it is extremely sour, you may want to whisk in a teaspoon of honey or maple syrup before drizzling.
- Serving temperature: These are best served hot or warm. As they cool, the sugars in the molasses can make them sticky.
Storage
Refrigerator: 3 days — Sprouts will lose their crispness but flavors will meld.
Reheating: Reheat in a 180°C/350°F oven or air fryer for 5-8 minutes to restore texture.
