It’s important to do something you enjoy every day. It might be meditating, yoga, knitting,or sitting down with a good book. All of us need to learn how to indulge in more “me time.” Allowing ourselves to have self-care routines is so important for our health and happiness! For me, cooking fills that space. While it seems counterintuitive, cooking gives me the chance to be creative and enjoy the process of nourishing the people I love. Chopping, stirring, mixing, and tasting are my therapy. These small actions serve as a kind of meditation, helping me to relax and unwind.
Cooking is also a wonderful group activity. Preparing meals with my sister-in-law, my nieces, nephews, and cousins has become our favorite way to spend time together. We share some of our best memories and laughs during holiday cooking.
Dinner time at my house was always sacred. Everyone knew they had to be present– not just physically there, but really present and attentive. Even my husband, who has a demanding schedule would make sure he was home for dinner every night. When he knew he would be late, we waited for him. Sure, the kids got cranky sometimes, but nothing is more important than sharing a meal with the people you love.
With that said, sometimes making that meal can be rather stressful, detracting from the overall feel of a joyous holiday meal. Lucky for you, this recipe is a no-stressor for the holidays. It is a “short-on-time” or “make-ahead” that will please anyone who is at your table. You can make the molasses at least 3 to 5 days ahead, so the only thing you have to do day of is roast the sprouts themselves. The brussels sprouts are caramelized to perfection. The molasses, which I made to be more tart than sweet, tops them off with a heavenly sauce, and the walnuts finish it with a crunch. This dish makes a beautiful presentation and would be perfect on any holiday table.
This recipe is courtesy of Tory Avey and will serve 4 to 6 people who will look forward to making this recipe with their families too.
Ingredients for Roasted Brussels Sprouts with Pomegranate Molasses:
2 lbs Brussels sprouts, cleaned and cut in half
1/4 cup olive oil
Salt and pepper
1 cup walnuts, toasted
1/3 cup fresh pomegranate seeds
2 tbsp pomegranate molasses
For the Pomegranate Molasses: (You will need to make this the day before)
4 cups pure 100% pomegranate juice (bottled or fresh)
2/3 cup sugar
1/3 cup freshly squeezed lemon juice
Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
Heat over medium until the sauce begins to simmer lightly.
Stir to dissolve sugar.
Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, until the liquid reduces by 75% to about 1 cup of molasses.
Preheat oven to 450 degrees F.
In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil.
Spread evenly a sheet tray covered with aluminum foil.
Sprinkle with salt and pepper to taste.
Roast for 15 minutes, until some of the outer leaves start to blacken around the edges.
In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts.
Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds.
It’s that simple!
