Brussels Sprouts with Pomegranate Molasses and Meyer Lemon
Elevate your vegetable game with these caramelized Brussels Sprouts with Pomegranate Molasses and Meyer Lemon—a showstopping side dish bursting with vibrant flavors and colors. Roasted to golden perfection, the Brussels sprouts are tossed in a luscious drizzle of tangy pomegranate molasses and brightened with the zesty punch of Meyer lemon for a flavor profile that’s both bold and refreshing. Garnished with jewel-like pomegranate seeds and a sprinkle of fresh parsley, this dish strikes the perfect balance between savory, sweet, and citrusy. Ideal for dinner parties, holiday feasts, or a weeknight upgrade, this easy-to-make, 35-minute recipe is a guaranteed hit for any occasion. Discover a new family favorite that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Pomegranate molasses
- 1 whole Meyer lemon
- 0.25 cups Pomegranate seeds (optional, for garnish)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Trim the ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Slice the larger sprouts in half lengthwise, keeping smaller ones whole for even cooking.
In a large mixing bowl, toss the Brussels sprouts with the olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This will help them roast rather than steam.
Roast the Brussels sprouts in the oven for 20 minutes, flipping them halfway through to ensure even browning.
While the sprouts are roasting, zest the Meyer lemon using a microplane and set the zest aside. Cut the lemon in half and juice it into a small bowl, removing any seeds.
Once the sprouts are nicely browned and tender, remove them from the oven. Drizzle the pomegranate molasses over the hot sprouts, along with 1 tablespoon of Meyer lemon juice, and toss to coat evenly.
Transfer the Brussels sprouts to a serving dish. Sprinkle the Meyer lemon zest over the top, followed by pomegranate seeds and fresh parsley if desired.
Serve immediately and enjoy this bold and tangy dish!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 68.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
