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Savor the delightful blend of roasted Brussels sprouts paired with tangy pomegranate molasses dressing. Perfect for the festive season or any healthy dinner night.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 30 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb. Brussels sprouts (washed and dry) | |
| 4 tablespoons olive oil (divided: 2 tablespoons for Brussels sprouts, 2 tablespoons for dressing) | |
| Salt and pepper, to taste | |
| ¼ cup walnuts roughly chopped | |
| 2 oz feta cheese, crumbled | |
| Zest of one lemon | |
| 2 tablespoons lemon juice | |
| 2 tablespoons pomegranate molasses | |
| ⅛ teaspoon Aleppo pepper | |
| ¼ cup pomegranate seeds (optional for garnishing) |
Preparation
2
Prep the Brussels Sprouts
Preheat your oven to 400°F. Trim the brown ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half and place them in a medium bowl. Drizzle with 2 tablespoons of olive oil, season with salt and pepper to taste, and toss until the sprouts are evenly coated.
Preheat your oven to 400°F. Trim the brown ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half and place them in a medium bowl. Drizzle with 2 tablespoons of olive oil, season with salt and pepper to taste, and toss until the sprouts are evenly coated.
3
Roast the Brussels Sprouts
Spread the Brussels sprouts in a single layer on a baking sheet, cut-side down for maximum browning. Roast in the preheated oven for 30 minutes, flipping them halfway through for even caramelization. In the final 5 minutes, add the walnuts to the tray to toast them gently alongside the sprouts.
Spread the Brussels sprouts in a single layer on a baking sheet, cut-side down for maximum browning. Roast in the preheated oven for 30 minutes, flipping them halfway through for even caramelization. In the final 5 minutes, add the walnuts to the tray to toast them gently alongside the sprouts.
4
Make the Pomegranate Dressing
In a small bowl, combine the crumbled feta, lemon zest, pomegranate molasses, lemon juice, Aleppo pepper, 2 tablespoons of olive oil, and the roasted walnuts. Stir until everything is well mixed and the dressing looks glossy and slightly thickened.
In a small bowl, combine the crumbled feta, lemon zest, pomegranate molasses, lemon juice, Aleppo pepper, 2 tablespoons of olive oil, and the roasted walnuts. Stir until everything is well mixed and the dressing looks glossy and slightly thickened.
5
Dress and Serve
Once the Brussels sprouts are roasted and tender (about 35 minutes total), remove them from the oven and let them cool for 5 minutes. Transfer to a serving platter and drizzle with the feta and pomegranate molasses dressing. Toss gently to coat. For a final touch, sprinkle with fresh pomegranate seeds for a burst of color and added texture. Serve warm — and enjoy every flavorful bite!
Once the Brussels sprouts are roasted and tender (about 35 minutes total), remove them from the oven and let them cool for 5 minutes. Transfer to a serving platter and drizzle with the feta and pomegranate molasses dressing. Toss gently to coat. For a final touch, sprinkle with fresh pomegranate seeds for a burst of color and added texture. Serve warm — and enjoy every flavorful bite!
Recipe Tips & Suggestions
Storing Leftovers:
If you have any leftover roasted Brussels sprouts, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. The dressing can also be refrigerated in a separate container for up to 5 days.
Reheating:
When you're ready to eat the leftovers, reheat the Brussels sprouts in the oven at 350°F until warmed through. This helps retain their crispy texture. Alternatively, you can microwave them for a minute or two, but they may be a bit softer.
Meal Prep:
If you're preparing this dish for meal prep, keep the dressing and the roasted Brussels sprouts in separate containers. When you're ready to serve, combine the Brussels sprouts with the dressing. This ensures the Brussels sprouts remain crispy and do not become soggy from the dressing.
Make-Ahead Dressing:
The dressing can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together and makes assembling the dish quicker.