Pomegranate Molasses Roasted Brussels with Sumac Yogurt

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Makes for 4-6 | Oven: 400°

INGREDIENTS

• 1 1/2 pounds Brussels, cleaned and cut in half

• 3 tablespoons olive oil

• 3 tablespoons pomegranate molasses

• 2 tablespoons balsamic vinegar

• Salt and pepper to taste

• 1 cup greek yogurt

• 1 tablespoon sumac

• A bit of lemon zest

• Juice from 1/2 lemon

• Pomegranate arils and parsley leaves for garnish

INSTRUCTIONS

Prepare the Brussels

Turn your oven to 400°F and line a baking tray with foil.

Place the Brussels into a large bowl then add in the olive oil, pomegranate molasses, balsamic vinegar and a generous amount of salt and pepper. Toss well to coat them evenly, then spread onto the prepared baking tray so that they are all cut side down and in one even layer.

Bake for 12-15 minutes until well caramelized and cooked though but not mushy.

Make the Yogurt

In a small bowl, mix the yogurt, sumac, lemon zest and juice along with some salt. Mix well to combine everything and keep refrigerated until ready too serve.

Finish the dish

Spread the yogurt onto a serving platter then top with the warm roasted Brussels. Dot the top with some pomegranate arils and some parsley leaves and finish with some more flakey salt, ground black pepper and a drizzle of olive oil.