Umami
Umami

Brussels Sprouts With Walnuts and Pomegranate

4 servings

servings

30 minutes

total time

Ingredients

1 1/2 pounds brussels sprouts, trimmed and halved

3 tablespoons olive oil

Kosher salt and black pepper

1/4 cup roughly chopped walnuts

2 tablespoons pomegranate seeds, plus more to taste

Pomegranate molasses, for drizzling (optional)

Flaky salt, to serve

Directions

Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

Nutrition

Serving Size

-

Calories

216

Total Fat

15 g

Saturated Fat

2 g

Unsaturated Fat

13 g

Trans Fat

0 g

Cholesterol

-

Sodium

450 mg

Total Carbohydrate

18 g

Dietary Fiber

7 g

Total Sugars

5 g

Protein

7 g

4 servings

servings

30 minutes

total time
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