Pomegranate Molasses Roasted Sweet Potatoes And Brussels Sprouts

Indulge your taste buds in a vibrant medley of flavors Mediterranean flavors that include pomegranate molasses and a spice mix call Harissa.

Each bite of this Pomegranate Molasses Roasted Sweet Potatoes And Brussels Sprouts, reveals layers of complexity, that harmoniously marry the sweet, tangy notes of pomegranate molasses with the smoky, spicy kick of the North African inspired spice mix Harissa, which creates a delightful contrast that dances on the palate.

As the sweet potatoes roast to golden perfection, like these Roasted Charred Sweet Potatoes.

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Their natural sugars caramelize, enhancing their earthy sweetness, while the slightly nutty Brussels sprouts develop a crispy, charred exterior, like these Crispy Korean Style BBQ Brussels sprouts.

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These ingredients, along with the addition of crunchy pumpkin seeds and bursting with flavor, dried cranberries, create a side dish that is a harmonious balance of sweetness, heat, and acidity.

The dish tantalizes the taste buds while offering a visual feast of the vegetables vibrant colors, inviting you to savor every moment.

This dish celebrates the art of inventive seasoning, making it a must-try for any food lover seeking a burst of flavor and a touch of sophistication.

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Pomegranate Molasses Roasted Sweet Potatoes And Brussels Sprouts

1 pound sweet potatoes, diced ½ inch cubes

1/2 pound Brussels sprouts, trimmed and halved

2 cloves garlic, minced

1 tablespoon avocado oil

1 tablespoon pomegranate molasses

1/2 teaspoon Himalayan salt, plus additional to taste

1/2 teaspoon Harissa seasoning

1/2 cup dried cranberries (optional)

1/4 cup pumpkin seeds (optional)

Preheat the oven to 425 degrees.

Line a large sheet pan with a silicone liner or parchment paper. Set aside.

Add the diced sweet potatoes, halved Brussels sprouts, minced garlic, avocado oil, molasses salt and pepper to a bowl and toss to evenly coat.

Spread the vegetables into a single layer on the prepared baking sheet, placing the sprouts cut side down.

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Roast in a preheated oven for 35-35 minutes, stirring every 10-15 minutes until the vegetables are tender and slightly crispy.

Remove from oven, spoon to a large vegetable platter or serving bowl. Optional to mix in dried cranberries and pumpkin seeds.

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Try These Recipes Favorites Full Of Mouthwatering Flavor

• Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing
• Shredded Brussels Sprouts And Red Cabbage With Walnuts And Parmesan
• Sweet Potato Salad With A Orange Vinaigrette
• Spicy Grilled Brussels Sprouts

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