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Roasted Brussels Sprouts with Pomegranate Molasses

Tori Avey
  • 25 minutes
  • Serves 8

INGREDIENTS

2

lbs Brussels sprouts, cleaned and cut in half

1/4 cup

olive oil

Salt and pepper

1 cup

walnuts, toasted

1/3 cup

fresh pomegranate seeds

2 tbsp

pomegranate molasses ((see notes))