Savory roasted Brussels sprouts with pomegranate molasses

Tangy and savoury this recipe wins over even sprout haters!

This 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.  

This is my version of Brussels sprouts with pomegranate molasses and nuts. It is delicious, different, and addictive – and may even convert sprout haters!
 
Pomegranate molasses is a popular Middle Eastern ingredient. This thick, tart syrup of pomegranate juice can be hard to find, but persist. It is delicious on lamb, in salad dressing, 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 or roast vegetables. It really is delicious.
 
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