Tossing and roasting Brussels sprouts with brown sugar and tangy pomegranate molasses makes for a quick and colorful side that is absolutely addictive.
Makes
12 servings (about 8 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
TOSS:
TOSS:
Test Kitchen Approved
Wash, trim, and halve the sprouts in advance. And look for packaged, ready-to-eat pomegranate seeds in the produce section of your grocery store.
Instructions
Preheat oven to 400°.
Toss sprouts with oil and brown sugar; season with salt and pepper. Transfer sprouts to one or two baking sheets; roast in a single layer until tender and golden brown, about 30 minutes. Transfer sprouts to a serving bowl.
Toss sprouts with molasses, then stir in pomegranate seeds and Parmigiano-Reggiano.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 161
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 8mg 2%
Sodium 208mg 8%
% Daily Value*
Carbs 20g 6%
Fiber 4g 16%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
