Pomegranate Molasses Roasted Brussels Sprouts
An easy Brussel Sprouts recipe to make this festive season - these pomegranate molasses roasted brussels sprouts are packed with flavours, texture and served on a cream cheese base. Super easy to make and guaranteed to be a crowed pleaser.
Ingredients
- 800g brussels sprouts
- 3 garlic cloves minced
- 3-4 tbsp olive oil
- 3 tbsp pomegranate molasses
- Salt & pepper to taste
For the cream cheese base
- 100g garlic & herb cream cheese dairy or dairy-free
- 4 tbsp Greek yoghurt dairy or dairy-free
For the topping
- 30g walnuts
- Zest of 1 orange
- 1 tsp honey or maple syrup
- 1 tbsp olive oil
- 2 tbsp parsley finely chopped
- 2 tbsp dried cranberries finely chopped
Instructions
- Preheat oven to 200C/180C fan/400F.
- Trim the ends of the sprouts and cut them in half.
- Transfer into a bowl and add the garlic, olive oil, pomegranate molasses and salt and pepper. Toss to coat, then roast for 20-25 minutes.
- In the meantime, mix the cream cheese and yoghurt together and spread on a serving dish.
- Toast the walnuts in a dry pan over a medium heat for a few minutes until they start to brown. Allow to cool slightly, then roughly chop and add to a bowl along with the rest of the topping ingredients.
- Spoon the cooked sprouts on top of the cream cheese/yoghurt base, then sprinkle on the topping mixture.
Nutrition
Calories: 212kcalCarbohydrates: 18gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 69mgPotassium: 435mgFiber: 4gSugar: 9gVitamin A: 1013IUVitamin C: 87mgCalcium: 71mgIron: 2mg
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