It’s sprout season! And I want to prove that sprouts are not just for Christmas. For something a little different, I roasted some with pomegranate molasses: sweet and tangy. Sprouts make such a simple, healthy, satisfying supper.
– 250g Brussels sprouts
– 1 tsp olive oil
– 1 1/2 tsp pomegranate molasses
– salt and pepper
Heat the oven to 180 degrees. Core and trim the sprouts and slice in half. Toss in oil and season. Roast for 30 minutes. After 30 minutes, pour over the molasses and stir in. Roast for another 10 minutes.