Crispy Brussels sprouts with kale + an addictive pomegrante molasses vinaigrette

By • October 6, 2014 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe was inspired by a deliciously addictive dish at a restaurant here in Annapolis Maryland called Factors Row. The recipe is bold but each bite of the complex textures and favors will have you going in for another bite. The pomegrante molasses is so sweet tart against the crispy savory Brussels all together balanced by the creamy goat cheeee. Dot in some chewy golden raisins and toasted pine nuts for a textural treat. This dish is a perfectly lively holiday side. I like the punchy favors but try adding 3/4 of the pomegrante molasses at first to see what suits your personal tastes. meganvt01


Serves 4 (scales up easily)

  • 1 pound Brussels sprouts trimmed and quartered
  • 1/2 Bunch of curly kale roughly chopped (2 cups)
  • 1 tablespoon Olive oil
  • 1 Clove garlic - pressed or minced
  • 2 tablespoons Golden raisins
  • 1 tablespoon Pine nuts - toasted
  • 2 tablespoons Pomegrante molasses
  • 1 teaspoon Red wine vinegar
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Dijon mustard
  • Vegetable oil for frying
  • 3 tablespoons Goat cheese, crumbled.
  1. You will need two pots - one deep saucepan for frying and one skillet for sautéing. In the large skillet heat the olive oil and garlic over medium heat. When the garlic is fragrant add the kale and season with salt. Cover and cook for about 5-10 mins until the kale is tender but take care not to burn the garlic.
  2. Meanwhile heat the oil for the Brussels to 330 degrees. In batches cook the sprouts for about 3 mins until cooked and slightly browned and crispy. Drain on paper towels and season well with kosher salt.
  3. Meanwhile - or even before you cook the veg - make the vinaigrette. Mix the pomegrante molasses, red wine vinegar, olive oil, and Dijon. Whisk well and season with salt and pepper.
  4. To assemble - toss the crispy Brussels with the vinaigrette. In a bowl mix in the cooked kale and golden raisins. Top with crumbled goat cheese and pine nuts.

More Great Recipes: Vegetables|Side Dishes|Kale