Pomegranate Brussels Sprouts

User Reviews

5

26 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    25 mins

  • Total Time

    30 mins

  • Servings

    4 servings

  • Calories

    182 kcal

  • Course

    Side Dish

  • Cuisine

    American

Pomegranate Brussels Sprouts

Pomegranate Brussels Sprouts are oven-roasted until tender and caramelized, then tossed with butter, toasted pecans, and fresh pomegranate seeds. The dish merges the earthy depth of roasted sprouts with the crunch of nuts and bright bursts of sweet-tart pomegranate, creating a textured side that pairs well with a variety of mains. Choosing uniformly sized sprouts ensures even roasting and tenderness.

Description

This recipe for Pomegranate Brussels Sprouts begins by trimming and halving the sprouts to ensure even cooking. After coating them with olive oil and seasoning with salt and pepper, they are oven-roasted at 400 degrees Fahrenheit until caramelized and tender. While still warm, the sprouts are coated in butter, which adds richness and helps the toppings adhere. Pecans add a crunchy texture contrast, while pomegranate seeds provide a juicy, tart flavor that cuts through the earthiness of the sprouts. The combination results in a well-balanced dish with a vibrant visual and flavor appeal.

The recipe suggests selecting smaller sprout sizes for tenderness and prepping them up to two days ahead to save time. This side dish works well served immediately, preserving the texture of the pomegranate seeds and nuts. It’s a flavorful way to incorporate seasonal produce alongside roasted or grilled proteins.

I Made This!

2 people made this

Save this

11 people saved this

Ingredients

Servings
  • 1 pound brussels sprout trimmed and halved
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
  • 1/2 cup pomegranate seeds arils
  • 1/3 cup pecan halves or chopped
  • 1 tablespoon butter
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray. Place the brussels sprouts on the pan in a single layer. Drizzle the olive oil over the brussels sprouts and season them generously with salt and pepper. Toss to coat evenly.
  2. Bake for 20-30 minutes or until brussels sprouts are tender and beginning to caramelize.
  3. Add the butter onto the hot pan and stir the brussels sprouts around until they're coated in the butter. Transfer to a serving platter and top with pecans and pomegranate seeds. Serve immediately.

Notes

  • Pick Brussels sprouts of similar size to ensure even roasting.
  • Smaller sprouts tend to be more tender and preferred for this recipe.
  • You can trim and halve the sprouts up to two days before cooking to save time.

Nutrition Information

Show Details
Calories 182kcal (9%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 182 kcal

% Daily Value*

Calories 182kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5

26 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Loaded Mashed Potatoes

American
5.0 (33 reviews)

Easy Baked Sweet Potatoes

American
5.0 (15 reviews)

Creamy Chicken Pasta Salad

American
5.0 (12 reviews)

Candied Yams

American
5.0 (21 reviews)

Buffalo Wings

American
5.0 (63 reviews)

Broccoli Casserole

American
5.0 (36 reviews)

Crab Cake Sandwich

American
5.0 (15 reviews)

S'mores Bars

American
5.0 (21 reviews)

Vegetable Beef Stew

American
5.0 (30 reviews)

Cajun Roasted Turkey

American
5.0 (39 reviews)

Oven Baked Chicken and Rice

American
5.0 (27 reviews)

BBQ Beef Sloppy Joes

American
5.0 (30 reviews)