Description

This is the Brussels sprouts recipe that will convert skeptics into believers, haters into lovers, naysayers into evangelists. Roasted at high heat until charred at the edges, then tossed with a simple pomegranate butter, these Brussels sprouts are completely addictive.

From Eden Grinshpan’s Tahini Baby. The only change I’ve made to the recipe is to omit the cilantro. I’ve made it with and without cilantro, and I prefer it without.

Notes:

Salt: I use Diamond Crystal kosher salt. If you use Morton or fine sea salt, use half as much. I find 2 teaspoons of Diamond Crystal kosher salt for 2 pounds of Brussels sprouts to be perfect, but if you are sensitive to salt, start with 1 or 1.5 teaspoons and adjust with more to taste at the end.
Garlic: The original recipe calls for fresh garlic, which I have used and loved. For simplicity, I love using Burlap and Barrel’s garlic powder. If you use other garlic powder, be sure it is not salted; otherwise the dish will taste too salty.
Chili powder: You can find Aleppo pepper at many grocery stores now — search Instacart to find where you might find it locally — or you can order it online. I love Burlap and Barrel’s Silk Chili, which is the Turkish variety of Aleppo. If you are sensitive to heat, use no more than 1teaspoon of Aleppo or Silk Chili.
Sheet pan: I prefer using my X-Large sheet pan for this one — I find it gives the sprouts ample space/breathing room, which helps them brown more evenly.

Ingredients

For the Brussels Sprouts

2 pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons Diamond Crystal kosher salt, see notes above

For the Pomegranate Butter

2 tablespoons salted butter
1 tablespoon extra-virgin olive oil
2 tablespoons pomegranate molasses
2 medium garlic cloves, finely chopped or 1 teaspoon of garlic powder, see notes above
1 to 3 teaspoons of Aleppo pepper, Silk chili or red chile flakes, optional, see notes above

For Serving

1⁄3 cup pomegranate seeds

Instructions

Preheat the oven to 425°F (convection roast if possible). Place a baking sheet on the middle rack to preheat while the oven heats. (This will help the sprouts crisp up.)
Trim and discard the stem ends of the Brussels sprouts, and then slice them in half. In a large bowl, toss them with the olive oil and salt (see notes above). Carefully transfer the Brussels sprouts, reserving the bowl, to the hot baking sheet and shake the pan to distribute the sprouts evenly.
Roast for 15 to 20 minutes, until the sprouts are evenly golden, with lots of caramelized surfaces and some nicely charred edges — I find this takes the full 20 minutes, and I give the sprouts a toss after 15 minutes. Transfer the sprouts to the reserved bowl.
Meanwhile, heat the butter and olive oil in a small skillet over medium heat. When the butter begins to brown a little, add the pomegranate molasses, garlic or garlic powder, and Aleppo (or other chili). Swirl to combine and cook until the garlic softens and is fragrant, about 1 minute.
Drizzle the pomegranate butter over the roasted Brussels sprouts and toss to coat well. Transfer them to a serving plate and scatter the pomegranate seeds over the top. Taste. Adjust with more salt if necessary.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: oven, stovetop