Roasted shaved Brussels sprouts with pomegranate vinaigrette – easy and delicious side dish for any occasion in less than 30 minutes!
Are you bored of your same old, same old side dishes? And do you want to bring some flavor bomb to your plate?
Well, you’re in the right place! We’re cooking up some delicious Brussels sprouts with FLAVORFUL pomegranate vinaigrette.
- Roasting Brussels sprouts brings out nutty caramelized flavor.
- Shaved Brussels sprouts cook much faster!! Think, 20 minutes tops!
- Pomegranate vinaigrette is the secret here! Finely minced shallots mellowed in rich and tangy pomegranate molasses. This dressing is insanely good!
What is pomegranate molasses?
Pomegranate molasses is basically a reduced pomegranate juice. It’s a thick pomegranate syrup made with or without sugar.
Pomegranate molasses taste rich and tangy, and lightly sweet. It adds incredible flavor with just a little bit amount. Just like balsamic glaze, a little bit goes a long way! Other ways to use pomegranate molasses.
A few notes on Brussels sprouts:
How to choose brussels sprouts
If you can, I recommend buying nice and big Brussels sprouts, because they’re so much easier and faster to chop than smaller ones.
Or you can opt for already shaved Brussles sprouts, if it’s available to you!
How to shave Brussels sprouts:
The best way to shave Brussels sprout for this recipe is to just use a sharp knife. It’s not large amount of Brussels sprouts, so it’s quicker that way.
However, if you have a lot of Brussels sprouts, then the most efficient way is to use a food processor.
How to make shaved Brussels sprouts:
This’s such a simple dish to make.
- Thinly slice Brussels sprouts with a sharp knife starting from the top towards the base.
- Spread shaved Brussels sprouts on a baking sheet. Drizzle some olive oil and salt.
- Roast for about 15 minutes at 375°F, or until soft and lightly browned.
- Meanwhile, combine olive oil, pomegranate molasses, minced shallots and salt.
- Drizzle the vinaigrette over roasted Brussels sprouts and toss to combine. Serve with fresh pomegranate arils, if desired.
Shaved Brussels Sprouts with Pomegranate Vinaigrette
Ingredients
- 2 lbs Brussels sprouts washed and cleaned
- 1 teaspoon olive oil
- 1/2 teaspoon coarse kosher salt
Pomegranate Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon minced shallot
- 1/4 teaspoon coarse kosher salt
Instructions
- Preheat the oven to 375°F (190°C).
- Thinly slice brussels sprouts starting from the top and moving toward the base.
- Spread the shaved Brussels sprouts on a baking sheet. Drizzle olive oil and salt. Toss to combine.
- Roast for about 15 minutes at 375°F, or until soft and lightly browned, stirring it half way for even roasting.
- Meanwhile, prepare pomegranate vinaigrette. Whisk together olive oil, pomegranate molasses, minced shallots and salt in small bowl.
- Drizzle the vinaigrette over roasted Brussels sprouts and toss to combine. Serve with fresh pomegranate arils, if desired.
Nutrition Facts:
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