Description
A festive flatbread topped with creamy brie, caramelized roasted Brussels sprouts, and a sweet-tart pomegranate-maple glaze, perfect for winter gatherings.
Ingredients
Scale
For the Crust:
- 1 pre-made flatbread or pizza dough
- 8 oz Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 oz brie cheese, sliced
- 1/4 cup pomegranate seeds
- 2 tbsp pure maple syrup
- 1 tbsp pomegranate molasses
- 1 tsp fresh thyme leaves
- 1/4 cup chopped walnuts, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender and slightly charred.
- Place flatbread on a baking sheet. Arrange brie slices evenly over the flatbread, then top with roasted Brussels sprouts.
- Bake flatbread in the oven for 8-10 minutes, until cheese is melted and crust is golden.
- In a small bowl, whisk together maple syrup and pomegranate molasses. Drizzle glaze over the baked flatbread.
- Sprinkle with pomegranate seeds, thyme, and toasted walnuts. Slice and serve warm.
Notes
You can customize the seasonings to taste.