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LUX APPROVED

Roasted Brussels Sprouts with Pomegranate Molasses INGREDIENTS:

COOKING INSTRUCTIONS:

2 lbs Brussels sprouts, cleaned and cut in half

Pour pomegranate juice, sugar, and lemon juice into a small

1/4 cup olive oil

saucepan and heat over medium until the sauce begins to

Salt and pepper

simmer. Stir to dissolve sugar and cotinue to simmer very

1 cup walnuts, toasted

lightly for 60-80 minutes. Stir every 10 minutes untill the

1/3 cup fresh pomegranate seeds

liquid reduces by 75% to about 1 cup of molasses. Remove

2 tbsp pomegranate molasses

from heat. The syrup will continue to thicken as it cools.

For the pomegranate molasses: 4 cups pure 100% pomegranate juice (bottled or fresh) 2/3 cup sugar 1/3 cup freshly squeezed lemon juice

Preheat oven to 450째F. 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. Bite through one to test for tenderness and doneness. I like them quite tender. 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 and serve.

URBANLUX

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URBAN LUX MAGAZINE - THE 2015 LUX LIST ISSUE  

Deborah Cox graces our LUX LIST cover as we prepare to bring the year to a close and celebrate once again a prestigious ensemble of leaders...

URBAN LUX MAGAZINE - THE 2015 LUX LIST ISSUE  

Deborah Cox graces our LUX LIST cover as we prepare to bring the year to a close and celebrate once again a prestigious ensemble of leaders...

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