INGREDIENTS

  • 1½ pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons Sultan olive oil
  • 2 tablespoons Ziyad Pomegranate molasses
  • 1 teaspoon Salt and 1/2 teaspoon black pepper, to taste
  • 1/2 teaspoon ziyad brand ground cumin
  • 1/2 cup roughly chopped Ziyad Brand walnuts
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons fresh lemon juice

Directions

Step 1 – Roast the Brussels Sprouts

Preheat the oven to 425°F. In a large bowl, toss the Brussels sprouts with olive oil and pomegranate molasses. Season well with cumin, salt and black pepper, then toss again. Arrange the Brussels sprouts cut-side down on a sheet pan in a single layer. Roast until crisp and deeply golden brown, about 25-30 minutes, flipping the sprouts halfway through for even browning.

Step 2 – Toast the Walnuts

While the Brussels sprouts roast, toast the walnuts in a dry skillet over medium-low heat, stirring frequently to avoid burning, for about 4-5 minutes. Remove from heat and set aside.

Step 3 – Combine and Serve

When the Brussels sprouts are done, transfer them to a serving bowl and toss with the toasted walnuts, lemon juice and pomegranate seeds. Serve warm.

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