FREEZING WALNUTS RECIPES
BATCH COOKING RECIPES FOR FREEZING - OLIVEMAGAZINE
BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE RECIPE - NY…
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http//schema.org, Calories 218, UnsaturatedFatContent 13 grams, CarbohydrateContent 18 grams, FatContent 16 grams, FiberContent 7 grams, ProteinContent 7 grams, SaturatedFatContent 2 grams, SodiumContent 455 milligrams, SugarContent 5 grams
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