Pomegranate molasses came into my world fifteen years ago when I was working as the sales manager for HEB/Central Market, an upscale retail grocery store in Texas. The Cortas brand (made in Lebanon) was a popular item, but it certainly didn’t have the it has today, thanks in part to the rise in pomegranate juice, seeds and foods flavored with pomegranate.

For reasons unknown, I’ve had a bottle of the stuff in my fridge.  When the The Recipe Redux folks assigned January’s theme as  ”A New Ingredient for the New Year”, it was the pomegranate molasses that won out.   

Roasting vegetables-Brussles sprouts in particular-isn’t a new trend.  As a matter of fact, I’m certain I ate my weight in roasted veggies in 2015.

In an effort to  keep the veggie consumption high in my house but not burn the family out on this method of cooking, the pomegranate molasses vinaigrette was born.  This is a simple dressing for cold or warm grain salads, green salads or other roasted veggie dishes. Very versatile–and it will be hard for your friends/family to figure out just what that secret ingredient is!

Roasted Brussels Sprouts with Pomegranate Vinaigrette
Amp up a veggie side dish with a unique flavor-pomegranate!
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1 1/2 pounds Brussels sprouts, rinsed and trimmed
1 1/2 T olive oil
salt and pepper to taste
1 T pomegranate molasses
1 1/2 T red wine vinegar
1 T Dijon mustard
1 T honey
1/3 cup olive oil
salt and pepper to taste
Heat oven to 400°.
One rinsed and trimmed, place brussels sprouts in a bowl and add olive oil, salt and pepper.
Toss to coat and then pour onto a baking sheet in a single layer.
Roast until tender on the inside and crispy on the outside, about 30-40 minutes depending on oven.
In the meantime, add pomegranate molasses, red wine vinegar, Dijon mustard, honey, salt and pepper to a mixing bowl and stir.
Slowly add the olive oil while whisking to form an emulsification.
Taste and adjust for seasoning.
Add to sprouts just before serving.
Vinaigrette can be made several days ahead and kept in an airtight container in the fridge.
Perfect for cold vegetable salads as well as grain salads.
RobinsBite Culinary Nutritionist Registered Dietitian http://robinsbite.com/

How do you keep veggie consumption up in your house?  

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