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Side Dishes

Roasted Brussels Sprouts

Tossing and roasting Brussels sprouts with brown sugar and tangy pomegranate molasses makes for a quick and colorful side that is absolutely addictive.

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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.


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.

Nutritional Facts

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