Crispy Charred Brussels Sprouts with Pomegranate Butter

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

2 pounds Brussels sprouts

2 tablespoons extra-virgin olive oil

1 to 2 teaspoons Diamond Crystal kosher salt, see notes above

2 tablespoons salted butter

1 tablespoon extra-virgin olive oil

2 tablespoons pomegranate molasses

2 medium garlic cloves, finely chopped or 1 teaspoon of garlic powder, see notes above

1 to 3 teaspoons of Aleppo pepper, Silk chili or red chile flakes, optional, see notes above

1⁄3 cup pomegranate seeds

방향

Preheat the oven to 425°F (convection roast if possible). Place a baking sheet on the middle rack to preheat while the oven heats. (This will help the sprouts crisp up.)

Trim and discard the stem ends of the Brussels sprouts, and then slice them in half. In a large bowl, toss them with the olive oil and salt (see notes above). Carefully transfer the Brussels sprouts, reserving the bowl, to the hot baking sheet and shake the pan to distribute the sprouts evenly.

Roast for 15 to 20 minutes, until the sprouts are evenly golden, with lots of caramelized surfaces and some nicely charred edges — I find this takes the full 20 minutes, and I give the sprouts a toss after 15 minutes. Transfer the sprouts to the reserved bowl.

Meanwhile, heat the butter and olive oil in a small skillet over medium heat. When the butter begins to brown a little, add the pomegranate molasses, garlic or garlic powder, and Aleppo (or other chili). Swirl to combine and cook until the garlic softens and is fragrant, about 1 minute.

Drizzle the pomegranate butter over the roasted Brussels sprouts and toss to coat well. Transfer them to a serving plate and scatter the pomegranate seeds over the top. Taste. Adjust with more salt if necessary.