Looking for a 30-minute side dish easy enough for a weeknight meal, yet fancy enough for entertaining guests? This Pomegranate Roasted Brussels Sprouts recipe is the seasonal side dish you need! Sweet and tart, this simple side dish will enhance any meal!
Brussels Sprouts…do you love them or hate them?
This roasted brussels sprouts with pomegranate recipe is so easy and packed with flavor. Brussels sprouts tend to get a bad reputation. Growing up, you may have been served stinky, boiled brussels sprouts which turned you off of them forever. If you haven’t given them another chance, this roasted brussels sprouts recipe just may change your mind.
Roasted Brussels Sprouts are the best!
To dress up these brussels sprouts, we’re topping them with another winter favorite – pomegranate arils! Pomegranate is a great winter fruit. It’s little seeds – called arils – are sweet and juicy and pop in your mouth when you eat them. Pomegranate arils add such a gorgeous color to any winter meal and have great texture, too.
Tossed in a citrus dressing, these roasted brussels sprouts with pomegranate and crunchy slivered almonds are the perfect side for any winter meal. They work with a variety of proteins and are gluten-free, dairy-free, and vegetarian.
An impressive, 30-minute side dish!
- 1 lb brussels sprouts, ends trimmed off and cut in half of quarters (see note)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp molasses
- 1 tbsp honey
- 1 tbsp orange juice
- 1/2 cup pomegranate arils
- 1/4 cup slivered almonds
- Preheat oven to 425ºF. Line a baking sheet with aluminum foil.
- In a large bowl, add brussels sprouts with olive oil, salt, and pepper, and stir to combine.
- Spread out on the baking sheet in a single layer, trying not to crowd the pan. If need be, use two baking sheets.
- Bake at 425ºF for 15 minutes, stirring half way through.
- While the brussels sprouts are roasting, combine molasses, honey, and orange juice in a small bowl and whisk until combined.
- Pour the sauce over the brussels sprouts and toss until completely covered. Roast an additional 5-10 minutes, until brussels sprouts are caramelized and tender.
- Remove from the oven and sprinkle with pomegranate arils and slivered almonds.
- Serve and enjoy!
Home Chef Tip: To prepare the brussels sprouts, first wash and dry them. Then cut off the bottom of the brussels sprouts. Peel off the outer layer if any there are any blemishes. Then, cut the brussels sprouts in halves or quarters.
Tips for roasting Brussels Sprouts:
The amount of time the brussels sprouts need to spend in the oven depends on the size of the brussels sprouts and the temperature of the oven. Cutting brussels sprouts in quarters or halves reduces the amount of time needed in the oven. I also like to cook my brussels sprouts at a high temperature, at 425ºF in this recipe, so that the brussels sprouts get really crispy and not at all soggy.
If you really want that caramelized look and texture, place your brussels sprouts cut side down on the baking sheet. Always keep an eye on them in the oven to make sure they aren’t burning as the cook time may vary. If you aren’t sure if the brussels sprouts are done, pierce it with a fork to see if it’s ready.
Roasted brussels sprouts are such a simple and tasty side dish that you’ll want to add them into your dinner rotation this season!
We hope you love this Pomegranate Roasted Brussels Sprouts recipe from SoFabFood Home Chef, Megan from A Dash of Megnut, as much as we do. If you enjoyed this seasonal side dish, you can find more like it by visiting our Side Dish Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!