Roasted Brussels Sprouts with Tahini and Pomegranate

Serves: 4

INGREDIENTS

roasted brussels sprouts with tahini and pomegranate recipe

1 lb. brussels sprouts, trimmed and halved

1 T olive oil

1 t kosher salt, divided

1/2 t za'atar

1/4 c tahini

juice of one lemon

1 T water

1 T pomegranate molasses

1/2 c fresh pomegranate seeds

Preparation:

Preheat oven to 450. Toss brussels sprouts with olive oil, za'atar, and 1/2 t kosher salt. Arrange sprouts cut side down on a sheet tray. Bake for 8-10 minutes undisturbed, until they start to brown and crisp but still remain a vibrant green.

Meanwhile, combine tahini, lemon juice, water, and remaining 1/2 t kosher salt. Whisk together until a unified sauce forms. Spread sauce across a small platter. Pile warm brussels sprouts on top of the sauce, then drizzle with pomegranate molasses and garnish with pomegranate seeds.