Recipe: Brussels sprouts with walnuts and pomegranate

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.

TIME: 30 MINUTES

YIELD: 4 SERVINGS

1 1⁄2 pounds brussels sprouts, trimmed and halved

3 tablespoons olive oil Kosher salt and black pepper

1⁄4 cup roughly chopped walnuts

2 tablespoons pomegranate seeds, plus more to taste

Pomegranate molasses, for drizzling (optional)

Flaky salt, to serve

1. 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.

2. 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.

3. 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.

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