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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: 35 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
1
Preheat the oven to 400°F.
2
Trim the brown ends from the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half, then place them in a medium bowl. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss until evenly coated."
3
Spread the Brussels sprouts in a single layer on a baking sheet. Place the tray in the oven and roast for about 30 minutes, turning the sprouts halfway through for even browning. In the last 5 minutes of roasting, add the walnuts to the same tray to toast them lightly.
4
In a small bowl, combine the crumbled feta cheese, lemon zest, pomegranate molasses, lemon juice, Aleppo pepper, 2 tablespoons of olive oil, and the roasted walnuts. Stir until well mixed to create the dressing."
5
Once the Brussels sprouts are roasted and tender (about 35 minutes total), remove them from the oven and let cool for 5 minutes. Transfer the sprouts to a serving platter and drizzle with the feta cheese and pomegranate molasses dressing. Toss gently to combine, then, if desired, sprinkle with fresh pomegranate seeds for a vibrant garnish. Serve immediately and enjoy!
Recipe Tips & Suggestions
Storage and Meal Prep Tips:
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.