Roasted Brussels Sprouts with Walnuts and Pomegranate Molasses
I like to dip the warm Brussels sprouts into the cool shanklish, but you can also thin the topping with a little olive oil to make it more like a dressing. Pomegranate molasses is the Middle Eastern equivalent of a balsamic reduction.
Ingredients
- 2 pounds small-to-medium Brussels sprouts, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- 4 tablespoons pomegranate molasses
- 1 cup walnut halves, toasted
- 1 cup Shanklish, recipe follows
Instructions
- Position a rack in the upper third of the oven and preheat the oven to 400°F (200°C).
- Boil the Brussels sprouts in salted water or steam them over salted water until crisp-tender, about 3 minutes. Drain and dry thoroughly on paper towels or dish towels. (This step can be done a day ahead; store covered in the refrigerator.) On a large baking sheet, toss the sprouts with the olive oil, season them with salt and pepper, and spread them evenly over the baking sheet.