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–+ servings
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.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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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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