@debcakes wrote:
@drizzellla , could you please share that recipe with me or tell me where to find it? I have pomegranate molasses left from another recipe. I got mine at one of our local groceries, but I had to ask an employee to find it. Thank you, I have all of the ingredients needed for your recipe.
We just finished making it. I liked it and will make it again.
The recipe was from the New York Times/recipes/1019656-brussels-sprouts-with-walnuts-and-pomegranate
I could not access it but my son did. So in case you can't access it like me - here it is
Yield: 4 servings
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
Preparation
Step 1
Heat the oven to 425 degrees. In 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.
Step 2
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.
Step 3
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.
I thought I followed the recipe to a T. I cooked the brussels sprouts for 15 minutes. I pulled them out of the oven to flip them. Everyone was DARK brown. Well, past golden brown. I stopped cooking them. They did not taste burnt but they looked overcooked. Didn't have time to cook another batch.
We were cooking fresh brussels spouts. There was no mention of fresh brussels sprouts or frozen in the recipe. So please check before 15 minutes and judge for yourself.