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Brussels sprouts and pumpkin with molasses (oven roasted)

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roasted Brussels sprouts and pumpkin with pomegranate molasses

Brussels sprouts and pumpkin with molasses

Hello everyone,

These Brussels sprouts and pumpkin roasted in the oven with pomegranate molasses were the small side dish of vegetables for this year’s roast capon, alongside the roasted pumpkins with honey and mashed potatoes, the perfect recipes for a holiday meal or Christmas dinner for some.

Only my eldest and I like Brussels sprouts at home, the others don’t know what they’re missing, that’s why I added the other preparations on the side, pumpkins with oven is especially for my youngest and my daughter, and mashed potatoes for my husband. Still tried to get my kids to taste this delicious side dish, verdict one pushes half way, neither down to say bad nor up to say good . Hoping that the next tests will be favorable for them.

My eldest when he can eat Brussels sprouts with all the sauces, whether steamed and accompanied by a small piece of butter and maple syrup, sautéed in a pan then drizzled with a drizzle of maple syrup and presented with pecans, or just like that, oven-roasted Brussels sprouts and presented with a generous drizzle of pomegranate molasses.

When I make oven roasted Brussels sprouts, I like to accompany them with squash or sweet potato, it softens the strong flavors of the Brussels sprouts, and it adds even more richness in taste and nutrients to the dish. . Besides, I have the version of Brussels sprouts and roasted butternut squash.

The latter prepared almost the same way as today’s recipe, but with the addition of dried cranberries, pecans and a generous drizzle of maple syrup.

How to prepare Brussels sprouts?

– First, wash and cut off the tougher ends of the Brussels sprouts, and a little bit of the stem without cutting too much, otherwise all the little leaves will fall off.

– Cut them in half lengthwise and remove the outer leaves if they seem a little dry, yellow or damaged. They fall off easily once the stem is cut.

– Immerse for a few minutes in water containing vinegar, to ensure that all dirt, dust and small insects fall back into the water.

– Remove from the water, allow to drain and pat dry gently with a clean cloth or paper towel.

How to cook Brussels sprouts in the oven?

Whether they are on their own, or accompanied by other vegetables such as sweet potatoes, pumpkins or butternut squash, I do the same way, because they cook just as quickly and become very tender in the oven, it only takes 15 minutes in an oven preheated to 200˚C (or less depending on the capacity of the oven).

– Place the Brussels sprout halves, well drained with washing water, in a salad bowl, and add the pumpkin cut into cubes.

– Add a drizzle of olive oil, a few turns of the mill of sea salt and black pepper.

– mix well to make sure that all the ingredients are well covered with oil.

– place in a baking dish lined with baking paper, so that everything is in a single layer for even cooking.

– bake in the oven preheated to 200 ˚C, and watch to turn the vegetables when they take color on one side.

– Remove from the oven when the vegetables are crisp and tender and have a nice color.

How to season roasted Brussels sprouts?

After they are well roasted and tender, you can immediately season them and eat them:

– Season the Brussels sprouts with maple syrup, and add crunch to your dish such as pecans, candied chestnuts, or just baked chestnuts, or boiled chestnuts to go quickly.

– Season with pomegranate molasses for sweet and sour flavors and take your side dish to another dimension, add fresh pomegranate seeds for extra freshness and crunch.

– Season with the balsamic vinegar reduction, and add roasted pine nuts for the crunchy side.

– Scrape some Parmesan over the hot Brussels sprouts, this strong and slightly salty flavor is a must try.

– mixing roasted Brussels sprouts with pickled onions is a very delicious way to present them as a side dish.

Brussels sprouts and pumpkin with molasses

Brussels sprouts and pumpkin with molasses

Brussels sprouts and pumpkin with molasses

cooking love

type of dish Accompaniment, entree

Kitchen easy cooking, christmas, thanksgiving

  • 2 glasses of Brussels sprouts stems removed, yellow leaves removed
  • 1 glass of pumpkin peeled if not organic, seeded and cut into cubes
  • 3 vs. tablespoons olive oil
  • salt from the mill
  • black pepper from the mill

For the seasoning:

  • 1 vs. tablespoons olive oil
  • 3 vs. tablespoons pomegranate molasses

Other Ingredients:

  • ½ glass of pecan nuts
  • ½ glass of fresh pomegranate seeds
  • wash and cut off the tougher ends of the Brussels sprouts,

  • Cut them in half lengthwise and remove the outer leaves

  • Immerse for a few minutes in vinegar water to ensure that all dirt, dust and small insects fall back into the water.

  • Remove from water, allow to drain and pat dry gently with a clean towel or paper towel.

  • peel the pumpkin if it is not organic, and cut into cubes after removing the seeds and the filaments of course.

  • preheat the oven to 200˚C (or less depending on the capacity of the oven).

  • Place the Brussels sprout halves, well drained with washing water, in a salad bowl, and add the cubed pumpkin.

  • Add a drizzle of olive oil, a few turns of the mill sea salt and black pepper.

  • Mix well to make sure all ingredients are well coated with oil.

  • place in a baking dish lined with parchment paper, so that everything is in a single layer for even cooking.

  • Bake in the oven preheated to 200˚C, and watch to turn the vegetables when they turn the color on one side.

  • Remove from the oven when the vegetables are tender-crisp and nicely colored.

  • place the roasted vegetables in a salad bowl, add the coarsely crushed walnuts and the pomegranate seeds.

  • Mix the olive oil and molasses and season the vegetables with it, adjusting the taste of the salt if necessary.

roasted Brussels sprouts and pumpkin with pomegranate molasses

easy cooking, healthy cooking, hall, accompaniement, Xmas, Holidays, vegetarian cuisine

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