Last Updated on November 19, 2021
If any of your holiday guests still haven’t come around to Brussels sprouts, this dish might convince them otherwise.
The sprouts turn crisp and mellow when roasted under high heat, the pomegranate molasses adds a sweet-and-sour note, and the fried shallots add another savory, crunchy layer of deliciousness.
- 2 cups sunflower oil
- 2 shallots peeled and thinly sliced into rings (about 1 cup total)
- 1 ½ pounds large Brussels sprouts trimmed and halved vertically through the core.
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- 1 tablespoon plus 1 to 2 teaspoons pomegranate molasses
- Red pepper flakes optional
- Heat the oven to 425° and place a rimmed sheet pan in the oven.
- Line a plate with paper towels and set next to the stove. Place the oil and the sliced shallots into a medium-sized saucepan over medium heat. As the oil starts to heat up, keep an eye on the shallots, stirring occasionally, as they turn golden and then brown. After about 15 to 20 minutes, they should be a nut-brown color. Use a slotted spoon to remove from oil and spread out on the lined plate. Sprinkle with salt and lay another paper towel over the shallots, pressing to absorb some more of the oil. Set aside, and reserve the oil for another use.
- Toss the Brussels sprouts in a large bowl with 1-2 tablespoons of olive oil, salt, and pepper to taste. Use an oven mitt to grab the hot pan out of the oven and place the sprouts, flat side down, on the sheet pan. Return to oven. Roast for 18-22 minutes, tossing once, until the sprouts are browned and tender.
- Remove from oven, transfer to a serving platter, drizzle with pomegranate molasses, top with fried shallots and optional pepper flakes, and serve hot.
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