In a pan add water and salt and bring to a boil.
Wash the brussel sprouts. Trim off the bottoms and remove the outer leaves. Then using a knife score the bottom of each sprout with a cross. This helps to cook the sprouts to the core.
Transfer the prepped brussel sprouts into the boiling water and cook for 8 to 10 minutes. Cooking time may vary depending on the size of the sprouts. After the time has elapsed, you can pull one out and try to smash it. If it is easy to press down then they are ready.
Prepare a bowl with iced water to transfer the sprouts into once cooked.
Heat the oven to 190ºC (fan assisted)
Once the sprouts are cooked, drain the water and transfer the sprouts into the ice bath immediately to stop them from cooking further.
In a bowl, mix the rose harissa, olive oil and apple cider vinegar. Salt is not required as the sprouts were boiled in salt water.
Once the sprouts have cooled, drain the water and dry the sprouts in a kitchen / tea towel.
Transfer the sprouts into the bowl with the harissa, apple cider vinegar and oil and cover them with the mix.
Place each sprout on a silicon mat, chopping board, or any flat surface and using a glass jar bottom, press down onto the sprout to flatten it. The end that you scored should be facing upwards. Of course, press down gently. The photos give an idea of thickness of the squashed sprouts.
Transfer the sprouts onto a baking tray. If using the silicon mat to smash, the same can be transferred onto a tray. If not, then line the tray with parchment paper before placing the sprouts. Make sure to leave gaps between the sprouts to allow even cooking.
Roast the sprouts in the oven for 15 minutes, then remove from the oven and flip each sprout over. Return to the oven for another 15 minutes.
Once ready, transfer to a serving dish and drizzle with pomegranate molasses.
Garnish with pomegranate seeds and parsley leaves. (optional, but highly recommended)