Pomegranate molasses is the perfect accompaniment to brussel sprouts. It's a little acidic and sweet and plays so well with roasted sprouts. It's similar to the flavour profile of a balsamic glaze.
1 lb brussel sprouts, ends removed and halved
Salt and pepper
1 tbsp olive oil
2 tbsp pomegranate molasses
Preheat your oven to 350 degrees F.
1) Toss brussel sprouts in salt, pepper and olive oil. Spread onto a parchment lined baking sheet and bake for about 30-40 minutes or until sprouts can be cut easily with a knife. The little charred leaves taste fantastic, so don't discard those!
2) Drizzle with pomegranate molasses and mix well.