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

Roasted Brussels Sprouts with Pomegranate Molasses

Beth Lee
This roasted vegetable dish with the yogurt topping could easily serve as the centerpiece of a meatless meal and depending on how you plate it, it could also serve as the visual centerpiece of your holiday buffet!
5 from 8 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Holiday Cooking, Middle Eastern
Servings 6 servings
Calories 129 kcal

Ingredients
  

Roasted Vegetables

  • 1 pound brussels sprouts cut in half
  • ½ head cauliflower cut into florets
  • 1 tablespoon olive oil
  • salt and pepper to your liking ½ teaspoon or so each
  • 1 - 2 tablespoons pomegranate molasses
  • ½ cup toasted walnuts coarsely chopped or left whole
  • 1 - 2 tablespoons fresh pomegranate arils

Yogurt Sauce

  • ½ cup labneh Greek yogurt or regular plain yogurt
  • 1 teaspoon za'atar
  • ¼ teaspoon dried thyme or 1 small fresh sprig thyme
  • ¼ teaspoon aleppo pepper or cayenne
  • a pinch of salt and pepper

Instructions
 

  • Preheat your oven to 400 degrees.
  • Place brussels sprouts and cauliflower on a parchment-lined roasting pan (I use a large cookie sheet). Pour olive oil on the vegetables and sprinkle on the salt and pepper. Give it all a toss right on the sheet to coat the veggies with the oil.
  • Roast for 15 minutes.
  • While the veggies are roasting, mix up your yogurt sauce - place all ingredients in a small bowl and combine. Any subset of the ingredients that you have on hand will be super tasty so don't worry about having them all - even just plain yogurt would be a nice accompaniment.
  • After 15 minutes of roasting, mix the veggies around, cook for 5 more minutes.
  • Check for doneness (can a fork pierce through easily?). If nearly done, pour on about 1 tablespoon of the pomegranate molasses and toss around with some tongs and put the sheet back in the oven for 5 more minutes.
  • Remove from the oven, squeeze on a bit of lemon juice (optional but in our house, everything is better with a squeeze of lemon).
  • Place the veggies on a serving dish of choice, sprinkle on walnuts, the rest of the pomegranate molasses, and the fresh pomegranate arils and serve with a dollop of the yogurt sauce, if desired.

Notes

Inspired by a recipe in Amelia Saltsman's Seasonal Jewish Kitchen

Nutrition

Calories: 129kcalCarbohydrates: 9gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 27mgPotassium: 387mgFiber: 3gSugar: 2gVitamin A: 605IUVitamin C: 68.6mgCalcium: 65mgIron: 1.6mg
Keyword brussels sprouts, pomegranate molasses
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