Roasted pomegranate brussels sprouts

Ingredients

Serves 5

500g of brussels sprouts (about 1lbs)

3 tbsp of pomegranate molasses

2 garlic cloves, finely minced

1/4 tsp of salt

Extra virgin olive oil

2 small shallots, peeled and sliced into rings

1/4 cup of pomegranate seeds

1/2 lemon zest

Instructions

1) Preheat oven to 200°C (fan). Cut the brussels sprouts in half. On a baking sheet, combine the halved brussels sprouts, pomegranate molasses, garlic and salt, making sure each sprout is well coated. Arrange the brussels sprouts cut side down and spread on the baking sheet. Drizzle about 2 tbsp of olive oil on top of them and roast for 30-35 min until tender and golden.

2) While the sprouts are roasting, heat some olive oil in a skillet over medium heat. Add the shallots to the pan making sure they are spread out. Fry them up until golden, for about 5mins. Remove them from the pan and place them on a paper towel to absorb excess fat.

3) Once the sprouts are baked, place them on a large dish. Sprinkle the pomegranate seeds, fried shallots and grate 1/2 of the lemon on top.