Roasted Brussels Sprouts

Wash, trim, and halve the sprouts in advance. And look for packaged, ready-to-eat pomegranate seeds in the produce section of your grocery store.

Makes: 12 servings (about 8 cups) Total time: 45 minutes

TOSS:
33lb. Brussels sprouts, trimmed and halved
33Tbsp. olive oil
22Tbsp. light brown sugar
Salt and black pepper
TOSS:
14 1/4cup pomegranate molasses
11cup fresh pomegranate seeds
12 1/2cup chunks Parmigiano- Reggiano

Preheat oven to 400°.

Toss sprouts with oil and brown sugar; season with salt and pepper. Transfer sprouts to one or two baking sheets; roast in a single layer until tender and golden brown, about 30 minutes. Transfer sprouts to a serving bowl.

Toss sprouts with molasses, then stir in pomegranate seeds and Parmigiano-Reggiano.

Nutrition Information
Per serving: 161 cal; 7g total fat (2g sat); 8mg chol; 208mg sodium; 20g carb; 4g fiber; 8g protein