Roasted brussels sprouts and cauliflower with pomegranate molasses and arils and a za’atar yogurt sauce. Inspired by Amelia Saltsman’s Seasonal Jewish Kitchen. Adapted recipe on omgyummy.com
Roasted Brussels and Cauliflower with Pomegranate Two Ways
By Beth Lee on December 9, 2015 in
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I'm Beth - a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!