Recipe
Roast brussels sprouts with pomegranate
Seasonal side dish or salad that's excellent with roast meats.
Yield: servings
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Ingredients
- 500 g brussels sprouts, halved or quartered
- 2 small red onions, chopped into 1 cm (½ in) squares
- 2 Tbsp olive oil, I use a mild extra virgin
- 3-4 Tbsp finely chopped flat-leaf parsley (Italian parsley)
- ½ medium pomegranate, seeds
- salt and pepper
Dressing
- 1 small garlic clove, crushed in a mortar with a little salt
- ¼ tsp ground allspice
- 1 Tbsp pomegranate molasses, see notes
- ½ Tbsp water
- 2 Tbsp extra virgin olive oil
- salt and pepper
How I make it
- Preheat the oven to
220 °C. Grease a baking sheet (my preference), or line it with parchment. - Add the brussels sprouts and red onions to the baking sheet and mix with 2 Tbsp olive oil, salt and pepper. Distribute well, ensuring none are on top of each other. I prefer the sprouts cut side up.
- Bake in the middle of the oven until the sprouts are coloured, but retains a bite, 18–20 minutes. Leave to come to room temperature.
- Make the dressing by whisking the garlic, pomegranate molasses and water, then adding olive oil little by little while continuing to whisk. Season with salt and pepper, adjusting with more pomegranate molasses, allspice or olive oil to taste, if needed.
- Mix the baked sprouts with the dressing, then transfer to a serving platter. Top with flat-leaf parsley and pomegranate seeds.
Notes
Make sure to use real pomegranate molasses. Unfortunately, a lot of what appears to be pomegranate molasses is actually “pomegranate sauce”, made mostly from glucose syrup and artificial additives. This “sauce” is sweet and won’t work as well. Always double check the ingredient to make sure pomegranate is the only ingredient. It’s more expensive than the artificial copycats, but the flavour it adds is completely different. Real pomegranate molasses is tangy – considerably more sour than sweet in flavour. I recommend using only pomegranate molasses made from 100% pomegranate, but if you must use the artificial stuff, make sure to balance with plenty of lemon juice until it’s sour.