Aleppo Pomegranate Brussels Sprouts
Thes Brussels sprouts have a kick of heat, a bit of bright tanginess, and a whole lot of savory love going on!
Servings 4
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons agave syrup
- 1 tablespoon pomegranate molasses
- 1 teaspoon Aleppo pepper flakes
- 1/4 cup pomegranate seeds
Instructions
- Preheat oven to 400 degrees.
- Fit a rimmed sheet pan with parchment paper.
- Toss the Brussels sprouts on the prepared pan with 1 tablespoon of olive oil, and season with salt and pepper.
- Whisk together remaining olive oil, agave, pomegranate molasses, and Aleppo pepper. Reserve.
- Bake for 12-15 minutes, or until the Brussel sprouts are bright green and almost fork tender.
- Toss the sprouts with the pomegranate mixture, and stir wellto coat.
- Bake for an additional 5-8 minutes, or until the sprouts arefork tender.
- Garnish with pomegranate seeds.
- Serve immediately or at room temperature.
- These guys can be refrigerated for up to three days.