This recipe comes straight from Eats Well With Others, unadulterated. If you haven't visited with Joanne of Eats Well With Others, well high-tail it over there now! Yes, leave my blog and go check it out. Not only is her food killer (and her photos insanely drool-worthy) but she's an amazing writer, hysterical tale-teller, and all-around amazing human being. Ok, go now and we'll see you when you come back...
Welcome back! So back to Brussells Sprouts. I love pomegranate anything and when I saw that this dish had both the seeds (AKA avils) and pomegranate molasses, it was a match made in heaven. If your family/friends/random dinner party guests claim to hate the "bitter" taste of Brussels Sprouts, bring on this dish. Sweet and tart, crunchy and earthy, what's not to love!
A word of caution. In my preserving fervor I deseeded several pomegranates and froze the seeds. They froze just fine and lost no flavor, but in defrosting they lose their jewel like transparency (as seen in Joanne's photos as opposed to mine.)
Caramelized Brussels Sprouts with Pomegranate
1 lb Brussels Sprouts, trimmed and halved
1 tablespoon olive oil
1 1/2 tablespoons pomegranate molasses
seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon orange zest
Preheat the oven to 375 degrees. Toss brussels sprouts with olive oil and season with salt and pepper. Place in a medium roasting pan and roast for 20 minutes. Toss the brussels sprouts with the pomegranate molasses. Roast for another 10 minutes or until tender. Place Brussels Sprouts in a large bowl and toss with the pomegranate seeds, lime zest, and orange zest.
Recipes currently inspiring me:
Millet Croquetes at 101 Cookbooks
Tofu Lettuce Wraps with Black Bean Sauce at Tofu Mom
Apple Cider Caramels at Smitten Kitchen