Caramelized brussels sprouts make a surprisingly tasty side dish to pair with any chicken or meat dishes. We had it with Roasted Chicken Drumsticks today and they go perfect together. Do you think brussels sprouts are boring? Not any more! I gurantee you will fall in love with these miniature cabbages after trying this magical recipe!
My husband Yusuf wasn’t a fan of brussels sprouts, well he used to hate it until he tasted this Brussels Sprouts with Meatballs, which is one of our favorite winter dishes. It was almost the only dish we loved with sprouts although I tried several other different recipes with these cute mini cabbages. Then I decided to combine them with our favorite flavors and came up with these scrumptious caramelized brussels sprouts and found our second favorite brussels sprouts recipe!
We can eat anything with citrus flavors and pomegranate molasses, so I used them to make caramelized brussels sprouts. I stir fry the sprouts and then add orange and lemon juice into the pan. The juice inside starts to caramelize and I add my homemade pomegranate molasses to make the juice a bit thicker and to give the sprouts a nice golden color. We do love sour flavors in vegetable dishes, so I knew it wouldn’t go wrong! The sweet tartness of the pomegranate molasses and orange&lemon mixture turn the sprouts into an amazingly delicious salad.
I toss a little orange zest and pomegranate seeds into the pan after the sprouts are done to make it look more elegant. Besides being a fantastic side dish, caramelized brussels sprouts can also make a great lunch or dinner for vegetarians.
I must say that everyone can love brussels sprouts as long as they are cooked in the right way and if you love citrus and pomegranate molasses as much as we do, I promise this recipe will be the right one for you too!
- 300g brussels sprouts, cleaned and halved
- ¼ cup olive oil
- 1 orange, squeezed
- Half lemon, squeezed
- 1 tbsp pomegranate molasses
- Salt to taste
- 1 tsp orange zest
- 3 tbsp pomegranate seeds
- Heat olive oil in a non stick pan.
- Fry halved sprouts in it for 3 minutes over medium low heat.
- Pour orange and lemon juice into the pan and cook them over medium high heat until there is a little juice left in the pan.
- Add pomegranate molasses and bring the heat to the lowest.
- Let it caramelize well.
- Add salt and stir. Set it aside.
- Toss in orange zest and pomegranate seeds.
- Let it cold and serve.