If you thought Brussels sprouts were boring and not worth your time, think again. In my humble opinion, Brussels sprouts have evolved into this delicacy that’s enjoyed in so many ways, and my favorite way to prepare them is roasting. I also added my own touch with pomegranate molasses (a Middle Eastern specialty), which gave it that tang with a hint of sweetness I was looking for.
Ingredients
Instructions
- It couldn’t be easier and I’m going to ask you to measure with your heart. Preheat oven to 400 F, rinse the Brussels sprouts ( I used 2 pounds less than a kilo ) and remove any bad outer leaves, trim the top and cut in half, set aside. Grab about 5 shallots peel and slice lengthwise, spread both vegetables on a baking sheet (don’t over crowd) drizzle with avocado oil enough to coat the vegetables sprinkle with salt and pepper mix well and lay all the sprouts face down. Bake for 30 minutes, at 15 minutes using a spatula turn the Brussels. Once they’re golden on both sides drizzle generously with pomegranate molasses and give it a good stir let bake for another 5 minutes. Transfer to a platter and enjoy.