Sandra This Bobby Flay Brussels Sprouts With Pomegranate Recipe is a crispy and festive recipe, which features caramelized Brussels sprouts and tangy pomegranate molasses. It’s the perfect holiday side dish, ready in about 50 minutes.
Bobby Flay Brussels Sprouts With Pomegranate Recipe Ingredients
- 1 1/4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 3 tablespoons pomegranate molasses
- Seeds from 1 pomegranate
- 1/2 cup coarsely chopped toasted hazelnuts
- Finely grated zest of 1 lime
- 1 tablespoon finely grated orange zest
How To Make Bobby Flay Brussels Sprouts With Pomegranate Recipe
- Prep and season: Preheat the oven to 375°F (190°C). Place the trimmed and halved Brussels sprouts in a large roasting pan or baking sheet. Drizzle with the canola oil and season generously with Kosher salt and freshly ground pepper. Toss well to ensure every sprout is coated.
- Roast the sprouts: Spread the sprouts out in a single layer, ensuring the cut sides are facing down for better browning. Roast for 45 minutes, or until they are golden brown, crispy on the edges, and tender in the center.
- Toss and finish: Remove the roasted sprouts from the oven and transfer them immediately to a large serving bowl. While they are still warm, add the pomegranate molasses, fresh pomegranate seeds, toasted hazelnuts, lime zest, and orange zest. Toss everything together until the sprouts are evenly glazed.
- Serve: Taste and season with a little more salt if needed. Serve immediately while warm.
Recipe Tips
- Don’t overcrowd the pan: To get crispy sprouts rather than steamed ones, make sure there is space between them on the baking sheet. If they are piled on top of each other, they will get mushy.
- What is Pomegranate Molasses? This is a thick, syrupy reduction of pomegranate juice. It is much more tart than maple syrup. If you cannot find it, you can reduce pomegranate juice with sugar, or use a high-quality balsamic glaze as a substitute.
- Toasting Hazelnuts: To toast raw hazelnuts, place them in a 350°F oven for 8-10 minutes. To remove the bitter skins, wrap the warm nuts in a clean kitchen towel and rub them vigorously together.
- The Citrus Zest: The combination of lime and orange zest is crucial. The lime adds a sharp brightness, while the orange adds a floral sweetness that bridges the gap between the savory sprouts and the tart pomegranate.
What To Serve With Bobby Flay Brussels Sprouts With Pomegranate
This dish is visually stunning and flavorful, making it a staple for holiday tables.
- Roast Turkey: The tartness cuts through the rich gravy.
- Prime Rib: A classic steakhouse pairing.
- Glazed Ham: The pomegranate complements the sweetness of a ham glaze.
- Wild Rice Pilaf: A great textural match.
How To Store Bobby Flay Brussels Sprouts With Pomegranate Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: To revive the texture, reheat the sprouts on a baking sheet in a 350°F oven for 10 minutes. Microwaving is possible but will result in soft sprouts.
- Freeze: Freezing is not recommended for roasted Brussels sprouts, as they become waterlogged and mushy upon thawing.
Bobby Flay Brussels Sprouts With Pomegranate Recipe Nutrition Facts
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 22g
- Dietary Fiber: 6g
- Sugar: 12g
- Protein: 5g
Nutrition information is estimated per serving.
FAQs
Can I use balsamic vinegar instead of pomegranate molasses?
Yes, balsamic glaze (which is thicker than vinegar) is the closest substitute in terms of texture and acidity. However, pomegranate molasses has a unique fruity tartness that defines this specific Bobby Flay dish
How do I get the seeds out of a pomegranate?
Cut the pomegranate in half horizontally. Hold one half cut-side down over a bowl and smack the back of it firmly with a wooden spoon. The seeds (arils) will fall out easily.
Can I use walnuts or pecans instead?
Absolutely. Toasted walnuts or pecans are excellent substitutes for hazelnuts and pair very well with the fall flavors of this dish.
Try More Recipes:
- Bobby Flay Scalloped Potatoes Recipe
- Bobby Flay Brussel Sprout Salad Recipe
- Bobby Flay Grilled Pork Chops Recipe
Bobby Flay Brussels Sprouts With Pomegranate Recipe
Description
This Bobby Flay side dish elevates roasted Brussels sprouts with a sweet-tart glaze of pomegranate molasses, crunchy hazelnuts, and a double-hit of citrus zest.
Ingredients
Instructions
- Preheat oven to 375°F.
- Toss sprouts with oil, salt, and pepper on a baking sheet.
- Roast for 45 minutes until tender and browned.
- Transfer to a bowl.
- Add molasses, seeds, hazelnuts, lime zest, and orange zest.
- Toss well and adjust salt before serving.
Notes
- Serving Temp: These are best served warm, but are also delicious at room temperature.
- Oil: Canola oil is used for its high smoke point, preventing the sprouts from burning during the long roast.
- Make Ahead: You can roast the sprouts 2 hours ahead and keep them at room temp; toss with the remaining ingredients and flash-heat in the oven just before serving.
Bobby Flay Brussels Sprouts With Pomegranate Recipe
