Crispy charred sprouts with pomegranate butter

Photo: Alexandra's Kitchen

The trick is a sheet pan that goes in the oven while it heats, so the sprouts sizzle the second they land. Then a brown butter with pomegranate molasses, garlic and Aleppo pepper turns them sweet, sour and glossy.

From Alexandra Stafford at Alexandra's Kitchen · @alexandracooks

A preheated pan gives you char without burning the leaves, and the pomegranate butter is a two-minute sauce that tastes like a restaurant's.

You need

• 2 lb (900 g) Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil, for roasting
• 1 to 2 tsp Diamond Crystal kosher salt (half that if using Morton)
• 2 tbsp salted butter
• 1 tbsp extra-virgin olive oil, for the butter
• 2 tbsp pomegranate molasses
• 2 medium garlic cloves, finely chopped (or 1 tsp garlic powder)
• 1 to 3 tsp Aleppo pepper or red chili flakes, to taste (optional)
• 1/3 cup pomegranate seeds

How to make it

1. Put a rimmed baking sheet on the middle rack and heat the oven to 425°F (220°C), convection roast if you have it. Let the pan heat with the oven, at least 15 minutes.
2. Toss the halved sprouts in a large bowl with 2 tablespoons oil and the salt. Keep the bowl. Carefully tip the sprouts onto the hot pan (they should hiss), shake it into one layer and turn as many as you can cut side down.
3. Roast 15 minutes, toss, then roast about 5 minutes more, until the cut sides are deep brown and some outer leaves are charred and crisp. Tip them back into the bowl.
4. While they roast, melt the butter with 1 tablespoon oil in a small skillet over medium heat. When the butter foams and smells nutty, add the pomegranate molasses, garlic and Aleppo pepper. Swirl for about 1 minute, until the garlic softens; don't let it brown.
5. Pour the pomegranate butter over the hot sprouts and toss until every one is glossy. Pile onto a platter, scatter the pomegranate seeds over, taste and add salt if needed. Serve hot.

Written in our own words from Alexandra Stafford's recipe, with their quantities. The original: Crispy charred sprouts with pomegranate butter, Alexandra's Kitchen.

Follow Chef on Pinterest for every list as it lands.

More from the list