Special Recipes

Roasted Brussels Sprouts with Pomegranate Molasses


  • 1 kg of Brussels sprouts
  • 1/4 cup of Cortas Olive Oil
  • Salt and pepper 
  • 1 cup of toasted walnuts
  • 1/3 cup of fresh pomegranate seeds
  • 2 tbsp of Cortas Pomegranate Molasses



  • Preheat oven to 230 oC. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of  olive oil
  • Cover the tray with aluminium foil and sprinkle with salt and pepper to taste
  • Roast for 15 minutes until outer leaves start to darken around the edges.Test tenderness and doneness
  • Put the roasted Brussels sprouts in a large mixing boil then add the toasted walnuts
  • Place the mix on a serving dish and dribble with the pomegranate molasses
  • Serve with sprinkled pomegranate seeds 


© 2018 Cortas Canning & Refrigerating Company SAL | Developed by Digital Experts SARL.