Author Notes: These roasted brussels sprouts have that wonderful tang and sweetness of pomegranates. —Lisa @ Healthy Nibbles & Bits
pound brussels sprouts, trimmed and halved
tablespoons pomegranate molasses
tablespoon olive oil
tablespoon white balsamic vinegar
pinch kosher salt
- Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the brussels sprouts and all the other ingredients together.
- Bake for about 20 to 25 minutes, or until the brussels sprouts have browned. My brussels sprouts were pretty small, so they were done in 20 minutes.
- Serve with some fresh pomegranate arils and toasted pine nuts. Best served warm!