Pomegranate Molasses Brussels Sprouts with Hazelnuts


1st confession: When I was in third grade all the kids called me Adrianna A-dummy. Like Adarme (my last name), but A-dummy. That sucked.

2nd confession: I misspelled brussels sprouts up until a few years ago. I went nearly my entire life calling it and spelling it brussel sprouts. No ‘s’ just singular. Brussel. Wrong!

I think somewhere in my subconscious I felt a little guilty about that mispronunciation because I started eating them regularly. Or I just started noticing them on menus or at the grocery store more; not sure, but duuude, do I love them.

I think one of the worst thing in the world is overcooked, soft, limp-like cooked vegetables. When people say they hate vegetables; what they’re really trying to say is that they hate overcooked vegetables.

(Or maybe they really hate vegetables. I dunno.)

Brussels sprouts are probably the only vegetable I’ve never eaten overcooked. They’re pretty immune to getting overcooked. These things are known to keep their crunch.

Let’s talk pomegranate molasses!

Pomegranate molasses isn’t molasses at all, it’s actually just pomegranate juice reduced until it’s a thick consistency that resembles molasses. You should be able to find it at any middle eastern supermarket or even Whole Foods.

This stuff is tart, rich, sweet and has a really nice consistency. I love it on meats like pork, steak or chicken, but I really LOVE it on vegetables.

This dish started with brussels sprouts roasting in the oven. When they came out, I drizzled pomegranate molasses all over them.

After a bit more roasting time, they exited the oven looking and smelling delicious. Caramlization took place guys, caramelization!

I love the addition of crunchy hazelnuts, fresh pomegranates, yogurt and Italian parsley.

Those little add-ons make this super warm meal feel light and refreshing. There’s a lot of tang, a big crunch, some creaminess and a bit of freshness from the Italian parsley. I like!

This side dish is begging to be accompanied by a golden brown roast chicken, a seared pork chop or even some fluffy saffron rice.

Get on it!

Pomegranate Molasses Brussels Sprouts with Hazelnuts

Print this recipe!

1/4 cup hazelnuts
1 pound brussels sprouts
Olive Oil
Sea salt
1/3 cup pomegranate molasses
2 tablespoons pomegranate seeds
2 tablespoons Greek yogurt
1 small handful Italian parsley, minced

1. Preheat the oven to 325 degrees F. Add the hazelnuts, in one layer, to a baking sheet and place in the oven for 8-10 minutes, until the skins are blistered and golden brown. Transfer the hazelnuts to the center of a clean kitchen towel, gather the sides of the towel and gently rub the hazelnuts with the towel until the skins fall off. Some little skin bits will stay on and that’s ok. Chop up the hazelnuts and set aside.

2. Increase the oven’s heat to 400 degrees F. Prep the brussels sprouts by cutting off the stem’s end and peeling away the outer leaves. Slice the brussels sprouts in half and transfer them to a parchment-lined baking sheet. Drizzle them with a few teaspoons of olive oil and a few pinches of salt. Place the baking sheet in the oven and roast for 20 minutes.

3. Meanwhile, in a small bowl, mix together the pomegranate molasses, two tablespoons of olive oil and a pinch of salt. Carefully remove the hot baking sheet from the oven and drizzle the pomegranate molasses mixture over the brussels sprouts. Place the brussels sprouts back in the oven to roast for an additional 10 minutes.

4. Add the hazelnuts to the baking sheet (with the brussels sprouts) and toss. Transfer to a large plate and top with pomegranate seeds, a dollop of Greek yogurt and a handful of minced Italian parsley. Serve immediately.

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Leave a Reply

  • Reply Jess January 18, 2013 at 1:37 am

    You reminded me that I must track down some of this fantastic-sounding pomegranate molasses. I’ve seen it in a number of Yotam Ottolenghi recipes and many recipes in this beautiful Turkish cookbook (from which I have yet to cook anything), and have been dying to try it. I can imagine it’s fantastic with the roasty flavor in this dish – beautiful!

  • Reply this is lemonade January 18, 2013 at 3:42 am

    You have obviously never had school dinners at Christmas time in the UK. Brussels sprouts have been overcooked here for over a century (ok, I don’t actually know that)! Your recipe looks delicious and delightfully bejewelled. This Christmas, we made our Brussels sprouts with Chorizo. That was a departure from tradition – maybe I’m ready for Pomegranate Molasses Brussels Sprouts with Hazelnuts 🙂

  • Reply Nerd With Taste January 18, 2013 at 6:12 am

    Yummy! Pomegranates seem to be the trend this year… looks great! nerdwithtaste.wordpress.com

  • Reply Jennifer January 18, 2013 at 6:22 am

    Those sound amazing!

    xo Jennifer


  • Reply Bev @ Bev Cooks January 18, 2013 at 6:22 am

    omgggg this is faaab. WAWNT EET.

  • Reply Steph @ Stephsapartmentkitchen January 18, 2013 at 6:23 am

    SO lovely!!

    I bet that pomegranate molasses smells delicious while reducing. I agree with you about the overcooked vegetables – nothing could be worse. And until very recently I also did not know how to properly spell Brussels sprouts.

  • Reply tina January 18, 2013 at 7:02 am

    oh my! this looks amaze balls! you remind me of smitten kitchen 🙂 you need to get a cookbook!! genius you!! 🙂

    • Reply Adrianna January 18, 2013 at 8:35 am

      aw thank you! i do have a cookbook coming out. spring of this year! i’ll talk more about it soon.

      • Reply tina January 18, 2013 at 3:48 pm

        can’t wait! beyond excited 🙂

      • Reply Jo January 19, 2013 at 9:40 am

        So happy! I will be waiting to buy it when it hits the shelves!!

        • Reply Adrianna January 19, 2013 at 11:20 am

          Thank you, Jo!

      • Reply Lauren Bux January 24, 2013 at 4:36 am

        OMG, best news of the day! Everything I’ve tried of yours, I just die over!

      • Reply Júlíana January 27, 2013 at 9:54 am

        Such a wonderful news! Can’t wait to know more about it, especially which countries it will be available in 😉
        Best of luck !!

  • Reply Elizabeth January 18, 2013 at 7:11 am


    I LOVE brussels sprouts. I read a lot of food blogs and so little of them post any recipes of brussels sprouts besides just roasting them with olive oil…delicious but not that exciting! But this recipe, wow! I can’t wait to try it! Thank you for posting this awesome recipe!

    – Elizabeth

  • Reply Missy January 18, 2013 at 8:26 am

    Those purple napkins are adorable!

  • Reply Iris January 18, 2013 at 8:37 am

    What a gorgeous, colorful dish!

  • Reply Megan | Eats Daily January 18, 2013 at 9:57 am

    Ha! I had that same exact realization only a few months ago, that it’s brussels sprouts not brussel sprouts. These look yummy! Thanks for describing the pomegranate molasses because I do not like actual molasses!

  • Reply Mimi January 18, 2013 at 10:02 am

    Looks fabulous!

  • Reply Stefanie @ Sarcastic Cooking January 18, 2013 at 10:25 am

    What a pretty side. I hate overcooked vegetables. I like them when they still have a good crunch to them. This sounds perfect for a cold day dinner in!

  • Reply Kasha the FarmGirl January 18, 2013 at 10:30 am

    We have so many brussels sprouts around the farm right now and I happen to have a handful of hazelnuts, too! This is perfect 🙂


  • Reply Darlene January 18, 2013 at 11:22 am

    OOps! I’ve been misspelling it too!! Thanks for the correction. Great post, love those brussels sprouts!

  • Reply Stu Borken January 18, 2013 at 12:54 pm

    I love brussels sprouts and have always made them by par boiling them, halfing them then sauteing them in maple syrup and chopped pecans…sort of like your recipe.

  • Reply a farmer in the dell January 18, 2013 at 1:31 pm

    This sounds amazing. Also, I spelled brussels sprouts wrong until I worked on a farm. Why didn’t anyone correct me before???

  • Reply Michelle January 18, 2013 at 2:29 pm

    These are so pretty!!

  • Reply Katie @ Blonde Ambition January 18, 2013 at 3:04 pm

    Consider yourself lucky, because I didn’t eat a single brussels sprout that WASN’T overcooked until I was in my 20’s. The only way my mom cooked ’em was steamed or boiled…. So. not. good.

    I have recovered, though, and now I love roasting them! Pomegranate molasses sounds amazing, and the textures you added are perfect!

  • Reply Crafty Vegan January 18, 2013 at 4:26 pm

    I grew up thinking I didn’t like brussels sprouts (and totally only now realised it’s “Brussels” and not “Brussel”! Thanks for enlightening me. I am a fool)
    – My dad only eats his veg when it is COOKED. Like, no need for a knife, this veg-is-much cooked.. *shudders*,. when he cooks brussels sprouts.. he adds Bicarbonate soda to the water.. which makes them extra mushy.. and almost FIZZY, Ack..
    Then I discovered roast and stir fried sprouts, and the mini-cabbage world was good again. Thanks for another yummy looking idea for the wonderful sprout!

    • Reply Crafty Vegan January 18, 2013 at 4:26 pm

      *mush, not much!

  • Reply Elizabeth January 18, 2013 at 5:19 pm

    Roasted brussels sprouts are my favorite! I love the sound and look of this variation.

  • Reply Jayne January 19, 2013 at 1:21 am

    You got me at Brussels sprouts. I too started tt calling it in the singular but my spelcheck kept correcting me. Turns out i was in need of correction. Gorgeous gorgeous caramelization. Never seen or heard of pomegranate molasses. Gotta look that up now!

  • Reply Jillian@TheHumbleGourmet January 19, 2013 at 7:41 am

    I’m drooling over here. I do a raw Brussels sprouts slaw with pomegranate seeds and yogurt dressing. So I will definitely be giving this take a try!

  • Reply CJ at Food Stories January 19, 2013 at 7:53 am

    The recipe is great but I really like your colorful photo 🙂

  • Reply Whitney @ The Newlywed Chefs January 19, 2013 at 3:03 pm

    WHEW this recipe looks so good! I love the flavor combo of pomegranate and hazelnuts!

  • Reply Amanda @ Once Upon a Recipe January 19, 2013 at 5:41 pm

    Well crap, I’ve been spelling it wrong too! Oy. Lovely combination of flavors going on here – I’m intrigued by the pomegranate molasses!

  • Reply Jules @ merci mama January 19, 2013 at 6:46 pm

    That is some serious caramelisation girl!! Love brussels sprouts and I love pomegranate molasses – will definitely have to combine the two!

  • Reply Kait @ ChickadeeSays January 21, 2013 at 9:02 am

    This looks amazing. I will definitely be trying pomegranate mollasses soon! Thanks for sharing!

  • Reply Ash-Lee (DaisyChubb) January 21, 2013 at 1:23 pm

    Can you believe they didn’t have a single brussels sprout at the grocery store?!?!!!
    I was sooo craving them after seeing this recipe – so I’m making it anyways, just with asparagus tips instead of sprouts! Yummeh!

    • Reply Adrianna January 21, 2013 at 9:19 pm

      LAME! ‘Tis the season, too! Hope it turned out awesome with asparagus.

  • Reply Emanuel S. Medina January 26, 2013 at 1:06 pm

    These brussels sprouts look so good! I love the idea of combining them with crunchy nuts.

  • Reply Júlíana January 26, 2013 at 5:29 pm

    Oh my I don’t know where to start, let me just say I just lovelove your cozy kitchen here. Funny thing my friend cooked for me the other day, a Brussels Sprout dish, it was the first time I’ve liked these green devils.. So I was thinking about surprising her with this as a side dish for her ‘moving away-(to another country)-dinner’.. She actually loves collie flower as well, I might do that too 🙂 Do you maybe recommend something else to go along with it?

  • Reply When Fern Comes to Town | Breezeway Mike November 25, 2013 at 10:34 am

    […] Treehouse, where we enjoyed crunchy baked pork chops, whipped purple sweet potatoes (so fun), and roasted brussels sprouts with pomegranate molasses. Ofe made the most scrumptious carrot cake (her mother’s recipe) with a lemon glaze. I […]