This is the only way I make Brussels sprouts these days. I used to take all sorts of steps to try to emulate those I’d try in various restaurants across NYC–flash frying, blanching, adding in reductions, using all sorts of complicated mixtures for sauces–but my version here require none of those extra steps, and they are JUST as good! There are two secrets: chop them small, instead of just cutting them in half, and bake them at a super high temperature–475°. The leaves will almost burn–or may even really burn–but that’s the idea, and what make them so darn delicious!
The sauces I use are the one part that may be an extra step if you don’t have them on hand already. I use a simple mixture of pomegranate molasses and date syrup. Never heard of either? My advice is to get familiar with both because they are amazing! Pomegranate molasses has an intricate depth of flavor, sour and sweet and unlike anything else I have in my pantry. You can find it online, in any specialty stores and also I’ve seen it at Whole Foods. Date syrup–my favorite is from www.ILoveDateLady.com, which you can find on Amazon and also at select Target stores–is extremely versatile and you can use it as a sweetener in just about everything. I use it on pancakes, in baked goods, even in my coffee…I swear in coffee it is good, seriously!
And that’s about it! Here is my video demo on YouTube (don’t forget to like and subscribe please!!), and below are the ingredients and instructions, written out.
- 1 16 oz bag of Brussels sprouts
- 4 tbsp olive oil
- 1/2 tsp salt (or to taste)
- Freshly ground black pepper
- 1-2 tbsp pomegranate molases**
- 1-2 tbsp date syrup**
- 1/4 cup pistachios (optional)
- Pre-heat oven to 475 °.
- Cut off ends of Brussels sprouts and chop into small, 1/2-inch pieces, separating leaves as you go.
- Add to a bowl and mix with olive oil, salt and pepper. You can massage the oil into the leaves with your hands, or just use a spoon to mix.
- Spread out onto a parchment-lined baking sheet and bake for 18-20 minutes.
- Add pomegranate molasses and date syrup along with pistachios and fruit, if using, and mix well to combine all flavors.
*If you do not have, and don’t feel like getting, pomegranate molasses and/or date syrup, don’t fret! You could use whatever else you like, they are also great just with balsamic vinegar. The most important part is how you cook them. That said, the pomegranate molasses and date syrup really take these to the next level.
**Start with just 1 tbsp of each sauce as this dish is quite sweet, and that will probably be enough.