If you like your Brussels sprouts a little bit on the sweet, spicy, tangy, and savory side, I heartily suggest these bad boys. They get their sweetness from agave, the spice from the Aleppo pepper flakes, and the tanginess from the pomegranate molasses.
Yes. You want these Aleppo pomegranate Brussels sprouts! (Note: Because both “Aleppo” and “Brussels” are proper nouns and have to be capitalized, I just realized that sentence made it look like I was typing with my forehead. Which I can assure you, I most heartedly am not. My fingers are doing the old typa, typa.)
At any rate, how adorable are these Brussels sprouts? I found them at Hudak Farm a couple of weeks ago, and then somehow, I forgot about them, and they got buried in the back of the crisper. And then one night I was having a glass of wine with Mom and Jedd, and suddenly I remembered I had Brussels sprouts! Sweet joy!
Most of them were so clean and small that I barely had to trim them up at all.
Then my eyes glossed over a bit when I pictured them combined with some pomegranate seeds as well as pomegranate molasses. And then my hand slowly moved toward the big jar of Aleppo flakes that I keep within arm’s reach in the kitchen before I got them into a pan in the preheated oven.
Again, sweet joy!
I made this recipe and then brought it down to Mom’s for a dinner side – and wowza! These guys practically had us yodeling because they had so much kick. The neighbors might have even looked askance at our house. Who knows.
But, what I do know is that you want to make these “toot sweet.”
Aleppo Pomegranate Brussels Sprouts
- 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
- 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.