I absolutely love roasted vegetables. Something magical happens in the oven!
I’ve had a hankering for Brussels sprouts for a while now, but was in the mood for a vegetarian version (a.k.a. not cooked in bacon).
This recipe balances the heat from stone ground mustard with tangy pomegranate molasses, a syrup made from cooked down pomegranate juice. Typically used in Middle Eastern recipes, pomegranate molasses can be found in most supermarkets today. Or, you can make your own at home; I have a recipe for it here. You could also substitute in honey, but use half as much; pomegranate molasses isn’t very sweet. To make a paleo-friendly version, look for unsweetened pomegranate molasses, or omit the sugar all together when making it at home.
The roasted Brussels sprouts are then topped with toasted walnuts and fresh pomegranate seeds to finish it off. Yum!
Ingredients:
- 2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 2 tablespoons stoneground mustard
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon ground pepper
- 1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
- 1/2 cup walnuts, roughly chopped
- 1/2 cup pomegranate seeds
Preheat your oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and discard any wilted outer leaves and add to a large bowl.
Add the olive oil, pomegranate molasses, mustard, salt and pepper, stirring to combine.
Add to a sheet pan and roast for 40 minutes, stirring half way though.
While the Brussels sprouts roast, add the butter to a small saucepan over medium heat. When the butter has melted, add the walnuts and cook, stirring occasionally, until fragrant, about 5 minutes.
When the Brussels sprouts have finished cooking, remove from the oven and transfer into a serving dish. Top with the toasted walnuts and the pomegranate seeds. If desired, sprinkle with a bit more salt.
These make a delicious side dish to any meal!
Brussels sprouts become considerably less bitter when roasted.
The outside leaves crisp up, while the centers become nice and tender.
The walnuts add some depth of flavor, and enhance the earthiness of the Brussels sprouts.
The pomegranate seeds add a nice pop of acidity (and color!)
Ingredients
- 2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 2 tablespoons stoneground mustard
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon ground pepper
- 1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
- 1/2 cup walnuts, roughly chopped
- 1/2 cup pomegranate seeds
Instructions
- Preheat your oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and discard any wilted outer leaves.
- Add to a bowl with the olive oil, pomegranate molasses, mustard, salt and pepper, stirring to combine.
- Add to a sheet pan and roast for 40 minutes, stirring half way though.
- While the Brussels sprouts roast, add the butter to a small saucepan over medium heat. When the butter has melted, add the walnuts and cook, stirring occasionally, until fragrant, about 5 minutes.
- When the Brussels sprouts have finished cooking, remove from the oven and transfer into a serving dish. Top with the toasted walnuts and the pomegranate seeds. If desired, sprinkle with a bit more salt.
What do you think?