Roasted Brussels Sprouts with Pomegranate
Roasted Brussels Sprouts with crunchy pomegranate seeds is full of vibrant colors and flavor. It’s the perfect side dish that’s perfect for the holidays or any time of the year. even if you aren’t a fan of brussels sprouts.
Roasting brussels sprouts or any kind of vegetables such as butternut squash or asparagus is my favorite way to cook vegetables for a crowd because it’s so easy. Just toss the veggies with oil and place them in the oven.
That’s it. Super easy.
Even if you aren’t a fan of brussels sprouts, you are going to love this recipe. The pomegranate seeds add a wonderful contrast to both the color and the taste of this dish and is a wonderful addition to your dinner table. The lightly sweet flavor of pomegranate balances out the slightly bitter taste of the brussels sprouts.
Why you will love Roasted Brussels Sprouts with Pomegranate
- It’s easy, made with just 4 simple ingredients and a few simple steps.
- Flavor! Even though the ingredients are simple, these brussels sprouts are filled with flavor.
Here is what you will need
This is a brief summary of the ingredients needed to make Roasted Brussels Sprouts with Pomegranate and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Extra virgin olive oil
- Fresh brussels sprouts
- Pomegranate seeds
- Sea salt
🥄Equipment
- Medium bowl
- Rimmed baking sheet
- Parchment paper
How to make roasted brussels sprouts with pomegranate
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Preheat the oven to 400 degrees f and line a sheet pan with parchment paper.
- Clean, remove the outer leaves from the brussels sprouts, trim the bottoms, and cut the brussels sprouts into slices.
- Place the brussels sprouts into a medium mixing bowl along with the olive oil and sprinkle with sea salt toss to coat.
- Arrange the slices of brussels sprouts in an even layer onto a parchment-lined baking sheet.
- Place the brussels sprouts into the oven and roast for 15 minutes.
- While the brussels sprouts are roasting, remove the seeds from the pomegranate and rinse them off.
- After 15 minutes, remove the brussels sprouts from the oven and add the pomegranate seeds. Toss gently with a wooden spoon and place the pan back into the oven for 5 minutes longer.
- Transfer the brussels sprouts to a serving bowl and enjoy.
Ingredient notes and substitutions
Brussels sprouts – Look for brussels sprouts that are firm with tight leaves.
Olive oil – I find extra virgin olive oil to be the best for roasting vegetables and can be substituted with an equal amount of avocado oil.
Serving suggestions
Brussels sprouts with pomegranate are a great side dish for a festive for your holiday.
Aside from a holiday side dish, these sprouts are the perfect addition to any meal. We like them with Cinnamon Coffee Rubbed Pork Chops or Braised Chicken and Apples for a weeknight dinner
How to store leftover brussels sprouts with pomegranate
The best way to store leftover brussels sprouts in an airtight container in the refrigerator for 3 to 4 days. Reheat leftovers in the oven or microwave or enjoy them cold tossed into a salad.
Recipe variations
There are so many delicious ways to enjoy these crispy roasted Brussels sprouts with pomegranate seeds, here are a few suggestions.
Balsamic Vinegar– Toss the sprouts in a tablespoon of balsamic vinegar just before serving.
Bacon – Add cooked bacon crumbles to the sprouts just before serving.
Cheese – Toss in 1/4 cup shredded parmesan cheese, goat cheese, or feta cheese just before serving.
Nuts – For a little crunch add 1/4 to 1/2 cup of toasted walnuts, pine nuts, pecans or almonds.
Sweet brussels sprouts with pomegranate – add a teaspoon or two of maple syrup or honey with the pomegranate seeds.
Citrus – Add a teaspoon of fresh lemon juice or lemon zest or orange juice or orange zest to the olive oil and a little bit of garlic powder and a sprinkle of black pepper before tossing it with the brussels sprouts.
Dried cranberries – Replace the pomegranate seeds with dried cranberries.
Tips
- For a shortcut use brussels sprouts that have already been trimmed and sliced.
- Instead of buying fresh pomegranates and removing the seeds yourself, look for pomegranate seeds in the produce department.
Removing the fresh pomegranate arils can be a messy task. The best way and easiest method to neatly remove the arils is to carefully slice the pomegranate in half and place it into a deep bowl full of water. Use your hands to break up the pomegranate under the water. As you are breaking it up, the arils will sink and the flesh of the pomegranate will rise to the top. Skim the flesh off the top of the water and drain the seeds.
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Ingredients
- 1 Pound Brussels sprouts
- 1 Tablespoon extra virgin olive oil
- 1 cup Pomegranate arils
- Dash sea salt
Instructions
- Preheat the oven to 400 degrees f
- Clean and cut the brussels sprouts into slices that are 1/4 to 1/2 inch thick. Line a baking sheet with parchment paper.
- Place the sliced brussels sprouts, 1 tablespoon oil, a dash of salt into a bowl and toss them together.
- Arrange the brussels sprouts in a single layer on the parchment lined baking sheet and rost for 15 minutes.
- Remove the brussels sprouts from the oven and stir in the pomegranate seeds.
- Place back into oven and roast for 5 to 10 minutes more depending on how you like your brussels sprouts.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
What a nice contrast of flavors and such an easy ingredient list! Can’t wait to try this.
I love the color punch the pomegranate gives. This would be a perfect healthier side for our Thanksgiving menu!
This is the perfect side dish for the holidays or for autumn dinners. I love Brussels sprouts and pomegranate add such nice texture and flavors (as well as color)!
Love roasted brussels sprouts . The addition of pomegranate is perfect.
This would make a great holiday side dish because of the pop of color
So easy to make an the color from the pomegranates makes the whole dish pop
The crunch and color of pomegranate really made this! Thanks for such a festive looking and easy side!
Thanks Tessa!
I love roasted brussels sprouts, and love these even more because of the pomegranate! So delicious!
Thank you!
Such a pretty and new idea for the holiday table! Thank you!
What an inspired pairing! Plus it’s so easy it’s perfect to whip for a crowd.
Thanks Don!
I loooove roasted brussels sprouts! And pomegranates sounds like an amazing addition!
What a beautiful and delicious combination! So excited pomegranates are coming back. Can’t wait to make this for all the winter holidays!
Gorgeous dish. Love the easy to follow and make instructions!
Looks SO good!!
This looks so perfect for Thanksgiving! Love the pop of color that the pomegranate adds.
Oh wow, this sure looks good. I love how simple and versatile it is. A perfect veggie side.
Such a simple yet delicious side dish full of festive flavour and colours! Perfect!
I’ve never thought to pair up with pomegranate — what a yummy idea!
Thank you Jennifer!
What a great recipe! I really look forward to trying this out especially during the holidays!
Thanks Cheryl, I hope you like it!
I love Brussels sprouts and pomegranates…never occurred to me to put them together! What a delicious combo!
Thanks Heather!