21 Jan Roasted Brussels Sprouts with Pomegranate Vinaigrette
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!
How do you keep veggie consumption up in your house?
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