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
|3||3lb. Brussels sprouts, trimmed and halved|
|3||3Tbsp. olive oil|
|2||2Tbsp. light brown sugar|
|Salt and black pepper|
|1⁄4||1/4cup pomegranate molasses|
|1||1cup fresh pomegranate seeds|
|1⁄2||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.
Per serving: 161 cal; 7g total fat (2g sat); 8mg chol; 208mg sodium; 20g carb; 4g fiber; 8g protein