Let these Pan Roasted Caramelized Brussel Sprouts satisfy your tastebuds! These are wonderfully citrusy and mouthwatering. This is a side dish that even the picky eaters can't refuse.
Do you think brussel sprouts are boring? Not any more! I gurantee you will change your mind about these miniature cabbages after trying this recipe! It is super easy to make these caramelized brussel sprouts in a pan on the stove. Serve it as a side dish to pair with any chicken or meat dishes. You will see they are gone in no time. We had it with Roasted Chicken With Potatoes today and they were perfect together.
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!
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📖 Recipe
Citrus Caramelized Brussels Sprouts
INGREDIENTS
- 300 g brussels sprouts cleaned and halved
- ¼ cup olive oil
- 1 orange squeezed
- Half lemon squeezed
- 1 tablespoon pomegranate molasses
- Salt to taste
- 1 teaspoon orange zest
- 3 tablespoon pomegranate seeds
INSTRUCTIONS
- 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.
- Serve it warm or at room temperature.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Donna says
Recipe says this is meant to be served cold. ???
Zerrin & Yusuf says
Hi Donna,
You can serve it warm or at room temperature.
Wendy says
Could we just use Honey, a nice dark honey if unable to make the Molasses, please?
Zerrin says
Well, pomegranate molasses gives it a nice sweet-sourish flavor besides the caramelizing effect. I guess honey will work fine too, but then I think you should use a little extra lemon juice.
Christy says
Looks great. I didn't see a link to the molasses? Thank you for sharing.
Zerrin says
Hi Christy, I thought I placed the link. I'm adding it right away! Thanks for asking!
Rachel Cotterill says
Looks amazing! I've never had such fancy sprouts 🙂