Sweet, tangy, delicious perfection. This is officially a go-to recipe for us…now and FOREVER! And did I mention it’s easy, too?
Pomegranate Molasses Roasted Brussel Sprouts
- 1- lb brussels sprouts
- 3 tbsp olive oil
- 5 cloves garlic minced
- Salt and pepper to taste
- 3 tablespoon pomegranate molasses
- Optional: 1 pomegranate seeded, for garnish
Preheat the oven to 400.
Trim the ends of the brussel sprouts and cut them in half lengthwise.
Whisk the olive oil, garlic, and pomegranate molasses in a medium to large bowl.
Add the brussel sprouts in the dressing and toss to coat.
Sprinkle with salt and pepper.
Cook in the oven 20 minutes and toss, then cook until they start browning.
Optional: garnish with pomegranate seeds.