We are quite into roasted Brussels Sprouts now – we have eaten more sprouts this year than in total since childhood. I have never really enjoyed Brussels Sprouts as my Mother, bless her cotton socks, overcooked them. Boiled, grey and soggy, and not a drop of lemon juice. Sigh. Brussels Sprouts should never go near water.
This year we discovered roasted Brussels Sprouts (and raw Brussels Sprouts, but that’s another story). They make great snacks too – we will eat them at any time of the day – fingers can be used.
Today we roast them tossed with pomegranate molasses. Deee- vine. The sweet-tart of the molasses against the bitter of the brussels sprouts is very special.
Roasted Brussels Sprouts with Pomegranate Molasses
Halve the brussels sprouts lengthwise and trim any tough base and outer leaves. Steam or microwave the sprouts (sprinkled with a splash of water) until bright green and just beginning to soften. For a microwave this is 1 – 2 mins.
Thin the pomegranate or quince molasses with water until liquid enough to be spoon-able. Taste and add a little sugar if you judge it to be too tart.
Strain away any water from the sprouts and toss them with olive oil, pomegranate or quince molasses, salt and pepper. Toss really well so the molasses and oil gets all over the sprouts.
Place in a single layer on a baking tray or sheet and spoon some molasses over any upturned sprouts so that it soaks into the sprouts layers.
Roast in a 200C oven for about 20 – 30 mins or more until cooked and caramelising. Squeeze over some lemon or lime juice if desired.