Food and Recipes Veggies Brussel Sprouts Brussels Sprouts With Pomegranate Molasses And Walnuts Be the first to rate & review! Crispy Brussels sprouts, tossed in tangy-sweet pomegranate molasses, are an essential holiday side. By Sara Bradley Published on November 30, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman Active Time: 36 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts A quick sear in a skillet makes these Brussels sprouts beautifully caramelized and crisp-tender. Once cooked, they’re tossed in a sweet-tart dressing studded with shallot, which brightens up the savory sprouts. A healthy shower of fresh herbs and walnuts, plus a bit of cracked black pepper, adds vibrant and toasty flavors to round out every bite. The pomegranate molasses for the dressing can be found in the international aisle of most grocery stores, or at your local Middle Eastern market. This is a perfect side dish for those who like their vegetables to retain their integrity (rather than being cooked until ultra-soft and tender). If you have any leftovers, they can be thinly sliced and used to make a slaw. They would also make a great addition to a mediterranean-inspired rice bowl or pasta salad. Ingredients 2 Tbsp. vegetable oil 1 lb. Brussels sprouts, halved lengthwise (about 4 1/3 cups) 1 tsp. kosher salt Freshly ground black pepper, to taste, plus more for garnish 1 Tbsp. finely chopped shallot 1 Tbsp. pomegranate molasses 1 1/2 tsp. red wine vinegar 2 Tbsp. toasted walnut pieces 1 Tbsp. chopped fresh flat-leaf parsley 1 Tbsp. chopped fresh cilantro Directions Sauté Brussels sprouts: Pour oil into a cold 12-inch cast-iron skillet. Working in batches, arrange Brussels sprouts, cut side down, in a single layer in skillet. Place skillet over medium-high heat, and cook, undisturbed, until cut sides of sprouts are very caramelized and sprouts are tender-crisp, 6 to 10 minutes. Transfer to a bowl or platter; stir in salt until well combined, and season with pepper to taste. Make dressing: Whisk together shallot, pomegranate molasses, and vinegar in a small bowl until well combined. Combine dressing with sprouts. Drizzle mixture over warm Brussels sprouts. Sprinkle with walnuts, parsley, cilantro, and additional black pepper. Leftovers may be stored in an airtight container in the refrigerator up to 7 days. Rate It Print Nutrition Facts (per serving) 161 Calories 10g Fat 17g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 161 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 4% Cholesterol 0mg 0% Sodium 353mg 15% Total Carbohydrate 17g 6% Dietary Fiber 5g 18% Total Sugars 7g Protein 5g 10% Vitamin C 106mg 118% Calcium 71mg 5% Iron 2mg 13% Potassium 608mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.