Roasted Brussels Sprouts with Pomegranate

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Roasted Brussels sprouts with pomegranate are a beautiful side dish that is perfect for the holidays.
Brussels sprouts in a white bowl with a serving spoon

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.

Brussels sprouts in a white bowl with a serving spoon

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.
Brussels sprouts pomegrate and olive oil the ingredients

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

🥄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.

  1. Preheat the oven to 400 degrees f and line a sheet pan with parchment paper.
  2. Clean, remove the outer leaves from the brussels sprouts, trim the bottoms, and cut the brussels sprouts into slices.
  3. Place the brussels sprouts into a medium mixing bowl along with the olive oil and sprinkle with sea salt toss to coat.
  4. Arrange the slices of brussels sprouts in an even layer onto a parchment-lined baking sheet.
  5. Place the brussels sprouts into the oven and roast for 15 minutes.
  6. While the brussels sprouts are roasting, remove the seeds from the pomegranate and rinse them off.
  7. 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.
  8. Transfer the brussels sprouts to a serving bowl and enjoy.
brussels sprouts on a sheet pan overhead view

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.

brussels sprouts and pomegranate arils on a baking sheet

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.
How do you remove the seeds (arils) from a pomegranate?

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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Brussels sprouts in a white bowl with a serving spoon

Roasted Brussels Sprouts with Pomegranate

Roasted Brussels sprouts with pomegranate are a beautiful side dish that is perfect for the holidays.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 114kcal
Author: Anne
Scale this Recipe 4

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

Store leftover brussels sprouts in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave
See article above for tips, recipe variations and more!

Nutrition

Serving: 1person | Calories: 114kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 538mg | Fiber: 6g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 101mg | Calcium: 52mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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