Roasted Brussels Sprouts with pomegranate – Brussels sprouts roasted in a drizzle of olive oil then sprinkled with pomegranate arils. The perfect holiday side dish.
I am really thrilled to work with PC Richard and Son once again to share a holiday recipe with you!
Roasting Brussels sprouts or any kind of vegetable is such an easy and healthy way to cook vegetables for a crowd, just toss the veggies with oil and place them in the oven. It’s hassle-free and an efficient use of cooking space. That’s why I love this recipe for the holidays, not to mention how festive they look.
The basic ingredients to roast vegetables are: Vegetables + Oil + Sea Salt + Pepper. You can roast just about any kind of vegetable or combination of vegetables. But if you mix vegetables, roast them with vegetables that have a similar density to ensure even cooking. Think Brussels sprouts with broccoli and cauliflower together, and root vegetables such as sweet potatoes and beets or carrots together.
These roasted Brussels sprouts can be popped in the oven when the turkey comes out to rest, and they will be ready to eat within a half an hour. Here’s how you do it. . .
- 1 pound Brussels sprouts trimmed and cut in half
- 1 Tablespoon olive oil
- ¾ cup pomegranate arils
- Dash sea salt
- Dash pepper
- Preheat Oven to 400
- Place Brussels sprouts, oil, salt and pepper in a bowl and toss
- Line a baking sheet with parchment paper and add the vegetables to the pan and spread out
- Roast for 15 minutes
- Remove from oven and stir
- Place back into oven and roast for 15 more minutes
- NOTE: If you are using the convection feature, cooking time will be approximately 10 minutes less. Veggies are done when they begin to turn slightly brown and are soft.
I am partnering with PC Richard and Son to show you just how easy it is to not only roast brussels sprouts with pomegranate but any kind of vegetable, especially when you have the right kind of oven. And they certainly have a wide variety of ovens from ranges to wall ovens. If you are in the market for a new oven, you can check out their video that explains what to look for when buying an oven. I have a convection feature on my oven and I love the way that the veggies caramelize and brown in a shorter amount of time when I use that feature.
If you aren’t a lover of Brussels sprouts, here are a few combinations to inspire you. . .
carrots + beets
- roast carrots and beets in oil, salt, and pepper for 20 minutes, then add 3 tablespoons of orange juice mixed with 1/2 tablespoon maple syrup, roast until done – about 5 to 10 minutes longer
broccoli + cauliflower
- roast with oil, salt, and pepper for 15 minutes, add chopped garlic and roast ’til done. Toss with juice from half a lemon just before serving
brussels sprouts + bacon
- roast with oil, salt, and pepper for 30 minutes add in crumbled bacon
butternut squash + apples
- here’s my recipe for Butternut Squash and Apples
cauliflower + parmesan cheese
- roast with oil, salt, and pepper for 30 to 35 minutes until done, sprinkle with grated Parmesan cheese