Lebanese

Pomegranate and Rose Roasted Brussels Sprouts with Pomegranate Molasses

Name: Pomegranate and Rose Roasted Brussels Sprouts with Pomegranate Molasses
Total time: 37 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 lb Brussels sprouts, halved; 2 tbsp olive oil; 1/4 cup pomegranate molasses; salt and pepper to taste; 1/2 tsp pomegranate molasses; 1/2 tsp rosewater

A floral and tangy twist with pomegranate and rosewater.

37 minutes4 servings

Pomegranate and Rose Roasted Brussels Sprouts with Pomegranate Molasses — Photo: Chowdown contributors · Unlicense

Method

Add pomegranate molasses and rosewater to the Brussels sprouts before roasting.
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper.
Roast for 25-30 minutes until golden and tender.
Stir in pomegranate molasses before serving.

Sides Vegetarian

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