Roasted Brussels Sprouts with Pomegranate Molasses
Prep Time - 10mins
Cook Time - 1hr 20mins
Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.
Remove from heat. The syrup will continue to thicken as it cools. If you're unsure about the consistency, measure the reduce liquid-- it should be between 1 and 1 1/4 cups of syrup. If it's a lot more liquid than that, continue reducing.
After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.
Roasted Brussels Sprouts
Preheat oven to 450 degrees F. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil.
Spread evenly on a tray covered with aluminum foil. Sprinkle with salt and pepper to taste.
Roast for 15 minutes, until some of the outer leaves start to blacken around the edges. Bite through one to test for tenderness and doneness.
In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts.
Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.
Sourced from toriavey.com
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