Roasted Brussels Sprouts with Pomegranate Molasses

by Beth Lee · Published: Dec 10, 2015 · Modified: Sep 12, 2023

Roasted Brussels Sprouts with Pomegranate Molasses came together accidentally in my kitchen, but you'll cook this dish on purpose again and again. And pomegranate molasses will become your new favorite kitchen condiment.

Another delicious one to try is my roasted delicata squash with pomegranate molasses.

Roasted Brussels Sprouts and Pomegranate Molasses - A Perfect Match

Brussels and cauliflower on a white plate with a yogurt sauce in the center.

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Roasted Brussels Sprouts with Pomegranate Molasses is adapted from a brussels sprouts dish in Amelia Saltsman's cookbook - The Seasonal Jewish Kitchen. I was drawn to her use of pomegranate molasses with the brussels sprouts - a favorite ingredient from my Tasting Jerusalem group. If you're not familiar with pomegranate molasses, think of it as the balsamic vinegar of the Middle East.

A Last Minute Hanukkah Meal

I approach large dinner parties in a very methodical manner with color-coded shopping and planning lists. But when I cook midweek meals, I prefer an unplanned "Chopped" approach. Give myself 30 minutes, open my basket (fridge), and go. It frees me from an even longer to-do list and forces me to think creatively, using up what I already have in the house.

uncooked brussels and cauliflower with pomegranate molasses, yogurt sauce and walnuts

So on the second night of Hanukkah with no dinner plan, I began my Chopped research. I perused the vegetable drawer and the freezer - finding some frozen latkes, snack size applesauces, sour cream, brussels sprouts, half of a purple cauliflower, and a container of pomegranate arils. Remembering Amelia's recipe, I decided the vegetable dish would be the star attraction and topped with applesauce and sour cream, the frozen latkes could play second fiddle.

My Adaptation of Amelia's Roasted Brussels Sprouts

I read through Amelia's recipe, modified it for brevity and to incorporate what I had on hand. She suggests parboiling the brussels first - I just cut mine in half and roasted them. I chopped up the purple cauliflower and put it on the same roasting pan. I prepared a version of her labneh sauce she calls "shanklish" using greek yogurt. And I grabbed the rest of the walnuts leftover from my rugelach making. The oven temp for roasting vegetables and heating the frozen latkes was a perfect match and so my impromptu dinner was well on its way.

roasted brussels sprouts on white plate with serving spoon

The yogurt sauce is a nice addition to the dish but you can omit it if you want to keep it dairy-free. Also, if you don't have za'atar (an earthy spectacular Middle Eastern spice blend - read about it here), then just use the thyme, red and black pepper and salt. We ate the leftovers without the yogurt sauce the following night and it was still satisfying and flavorful.

But remember, you can also plan ahead to make this dish. Add it to your Thanksgiving menu, for example. No need to wait for a busy weeknight like me.

roasted brussels sprouts with yogurt topping and purple cauliflower on a white plate

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