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.

When you take these from the oven, the rich pink molasses will be bubbling and sticky. I love to tip the whole tray of them over a bowl of pearl barley and tuck in.DSC_0098 (2)


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