1. Savory Brussels sprouts with pomegranate molasses

    Roasted with tangy pomegrante molasses and garlic this recipe can convert even sprout hatersThis is inspired from many different Middle Eastern recipes. I became intrigued after seeing Brussels sprouts prepared like this on a television show, but I couldn’t find a recipe. So, I invented one after reading various descriptions of the dish. 
    I make these Brussels sprouts with pomegranate molasses and nuts. It is delicious, different, and addictive – and may even convert sprout haters! I think the pomegranate and nuts make it perfect for festive holiday meals.
    Pomegranate molasses is a popular Middle Eastern ingredient. This thick, tart syrup can be hard to find, but persist. It is delicious on lamb, in salad dressings, and in a variety of Middle Eastern dishes.
    Preheat oven 400 F/200C
    2½ cups large fresh Brussels sprouts
    2½ tbsp. pomegranate molasses
    2 tbsp. pine nuts
    Salt and pepper
    Wash, trim, and cut in half 2 cups of large, fresh Brussels sprouts.
    Heat 1 tbsp. of good oil olive in a heavy sauté pan.
    When the pan and oil is hot, add the sprouts and 1-2 cloves of peeled crushed garlic.
    Reduce heat to medium-high and sauté for 2-3 minutes while stirring with a wooden spoon.
    Salt and pepper to taste.
    Transfer sprouts to a well-oiled, shallow baking pan, just large enough to hold the sprouts in a single layer.
    Coat the sprouts with 2½ tbsp. of pomegranate molasses, and sprinkle with 2 tbsp. of pine nuts.
    Roast in preheated 400F/200C oven for 25-30 minutes until tender. Do not overcook.
    This dish is great with lamb, chicken, and fish, or for vegetarians, with lentils, rice, or a mélange of roast vegetables. It really is delicious and perfect for holiday entertaining!
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