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
This site uses Akismet to reduce spam. Learn how your comment data is processed.