roasted brussels sprouts with pomegranate molasses
simple and delicious side dish with roasted brussels sprouts, toasted walnuts, pomegranate molasses and seeds . recipe for pomegranate molasses.
brussels sprouts, cleaned and cut in half, olive oil, salt and pepper, walnuts, toasted, fresh pomegranate seeds, pomegranate molasses
- 2 lbs brussels sprouts
 - cleaned and cut in half
 - 1/4 cup olive oil
 - salt and pepper
 - 1 cup walnuts
 - toasted
 - 1/3 cup fresh pomegranate seeds
 - 2 tbsp pomegranate molasses

- preheat oven to 450 degrees f.
 - 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.
 - serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 lbs brussels sprouts
- cleaned and cut in half
- 1/4 cup olive oil
- salt and pepper
- 1 cup walnuts
- toasted
- 1/3 cup fresh pomegranate seeds
- 2 tbsp pomegranate molasses

 ### Assistant: The ingredients you'll need are:
- 2 lbs brussels sprouts
- cleaned and cut in half
- 1/4 cup olive oil
- salt and pepper
- 1 cup walnuts
- toasted
- 1/3 cup fresh pomegranate seeds
- 2 tbsp pomegranate molasses


You can follows these steps to make the recipe:
- preheat oven to 450 degrees f.
- 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.
- serve.
- .

