Pomegranate molasses is a thing of beauty. It's got a deep, rich ruby red color and a complex flavor that is all at once sweet, tart and fruity. It's a popular ingredient throughout the Middle East and its distinct flavor is incredibly versatile. I came to rely on pomegranate molasses as a near pantry staple once I discovered my love of muhammara, a roasted red pepper dip. It also plays a starring role in fesenjan, a Persian chicken and pomegranate molasses stew, a dish I've come to love during these cold winter months.
For this recipe, pomegranate molasses' flavors beautifully complement pan-fried Brussels sprouts. Like in muhammara, walnuts also add a bit of texture and irreplaceable nutty flavor. I initially served this as part of our family's Thanksgiving spread, but I think the colors and flavors work wonderfully for any holiday table. In this case, it's not too late to try it out for Christmas! Try to sneak it in before you do something silly like give up sugar in 2018.
Something that's important in this recipe is making sure your frying pan is hot before you toss the sprouts in. Place the pan over a burner on medium heat and let sit. Sprinkle a bit of water into the pan. If it sizzles upon contact, you're good to add the sprouts. Just be careful not to let any hot coconut oil splatter! And one other pro-tip: If you'd like something a bit heartier, add cooked beluga lentils to the mix once your sprouts are throughly pan-fried and tossed with all the other fixings. It makes for a hearty lunch on a cold day!
Brussels Sprouts with Pomegranate Molasses, Dates and Walnuts
what you'll need - pomegranate molasses:
4 cups pomegranate juice
2/3 cup white sugar
1/3 cup freshly squeezed lemon juice
1 pound Brussels sprouts, rinsed and chopped in half
3 tbsp coconut oil
5 large mejdool dates (approximately 1/2 cup), roughly chopped
1-2 tbsp pomegranate molasses (see recipe above)
1/2 cup pomegranate seeds (roughly 1/4 pomegranate)
1/2 cup roasted walnuts, roughly chopped
1/2 tsp coarse salt, plus extra to taste
what you'll do:
for pomegranate molasses (recipe adapted from Tori Avey)
- Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
- Over medium heat, bring sauce to light simmer. Whisk until sugar dissolves. Allow sauce to simmer very lightly for 60-80 minutes, stirring every 10 minutes. Simmer and stir until the liquid reduces by 75% to about 1 cup of molasses.
- The sauce is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cool. I always remove from heat just before I think it's just about done to be on the safe side.
for brussels sprouts:
- In large microwave-safe large bowl, put 2 tbsp coconut oil. Place in microwave to melt oil (should take 15-20 seconds). Once melted, remove bowl from microwave and add sprouts, plus salt. Toss to coat sprouts evenly with oil and salt.
- Place large frying pan over medium heat. Once pan is heated, toss in oil/salt coated sprouts. Add remaining 1 tbsp coconut oil and stir in to coat bottom of pan. Fry sprouts over medium-low heat for about 10-12 minutes, stirring occasionally to avoid burning and ensure even cooking. Remove from heat once sprouts have deep brown, slightly charred exterior, but be careful not to burn.
- Toss hot sprouts in serving bowl. Toss in pomegranate seeds, chopped dates, roasted walnuts, and pomegranate molasses. Adjust pomegranate molasses to taste based on desired sweetness.