Brussels Sprouts with Pomegranate Molasses and Walnuts

Additional leftovers may be stored in a container in the fridge for up to 7 days

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pour oil into a cold 12 inch cast-iron skillet. Working in batches, arrange Brussels sprouts, cut side down, in a single layer in skillet. Place skillet over medium-high heat and cook, undisputed, until cut sides of sprouts are tender crisp for approximately 6-10 minutes

Step 2

2. Transfer sprouts to bowl or platter; stir in salt until well combined and season with pepper to taste

Step 3

3. Whisk together shallot, pomegranate molasses and vinegar in a small bowl until well combined. Drizzle mixture over warm Brussels sprouts. Sprinkle with walnuts, parsley, cilantro and additional black pepper