Brussels Sprouts With Za’atar & Pomegranate Molasses

If you’ve had Brussels sprouts with pomegranate arias, like this Roasted Brussels Sprouts with Goat Cheese & Pomegranate, then you’ll enjoy this cast iron cooked Brussels sprouts with pomegranate molasses.

This recipe with Brussels sprouts is not only tangy but also savory with the addition of za’atar.

What Is Za’atar

Za’atar is used in Levantine cuisine, and is popular throughout the Mediterranean region of the Middle East.

Za’atar is the Arabic word for a wild mint-related herb similar to oregano and marjoram.

When the Za’atar herb is unavailable or not affordable, substituted herbs are mixed together to mimic the flavor. Typically, the herb mix is dried oregano, thyme, marjoram savory, sumac and sesame seeds (Source).

Traditionally, home cooks and restaurant cooks throughout the Fertile Crescent, Iraq, and the Arabian Peninsula have their own variations of za’atar seasoning mix.

The smell and taste of za’atar is sharp but rich, and deeply aromatic.

It is typically used as a finishing spice, meaning that it is used in the final stages of cooking. As is done with this Brussels Sprouts dish.

So, if you’re looking for a side dish of vegetables with a lot of flavor and that retains their integrity rather than being cooked until ultra-soft and tender, this Brussels Sprouts With Za’atar & Pomegranate Molasses, is one of those dishes.

Brussels Sprouts With Za’atar & Pomegranate Molasses

1 tablespoon olive oil

1 medium yellow onion, sliced

1 pound brussels sprouts, halved

3 garlic cloves, chopped

1 tablespoon za’atar seasoning

Pinch red chili flakes

1-2 tablespoon pomegranate molasses

Himalayan salt and pepper, to taste

Heat a large nonstick cast iron skillet over medium-high heat. When heated add oil.

Add the onion, brussels sprouts, garlic, Himalayan salt, and black pepper. Let cook, for 6-8 minutes, stirring occasionally until the sprouts begin to char.