Roasted Brussels Sprouts with Pomegranate

PREP TIME 5 mins
COOK TIME 40 mins
SERVINGS 10
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

A sweet and crunchy salad, perfect for sharing. 

INGREDIENTS

  • 1 lb Brussel Sprouts, washed, trimmed, and halved
  • 2 Tbsp DLM Pure Olive Oil
  • 1 cup pomegranate juice
  • cup brown sugar
  • 3 Tbsp pomegranate seeds

INSTRUCTIONS

1
Preheat oven to 425°F.
2
In a large bowl, toss the Brussels sprouts with oil and a few pinches of salt. Spread the Brussels sprouts on a shallow baking pan and roast for about 30-35 minutes, or until sprouts are lightly browned and crispy.
3
Meanwhile, in a small saucepan over medium heat combine the pomegranate juice with the sugar, stirring until sugar is completely dissolved. Reduce until thin and syrupy, about 20-25 minutes. Remove from heat and let cool.
4
Drizzle the reduction over the Brussels sprouts and sprinkle with the pomegranate seeds.

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