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.
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.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 8mg 2%
Sodium 208mg 8%
Carbs 20g 6%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.