Roasted Brussels Sprouts with Pomegranate
Crispy, caramelized Brussels sprouts roasted until deeply golden, then tossed with sweet-tart bursts of pomegranate arils. A splash of balsamic vinegar adds brightness, making this a stunning winter side dish that comes together in under 30 minutes.
For 4 servings
- prep
Preheat the oven and prepare the sprouts.
1.Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.2.Trim the stem ends of 500g brussels sprouts and slice each in half lengthwise. Remove any loose or damaged outer leaves.TIPFor extra crispy leaves, don't discard the loose outer leaves — scatter them on the tray, they turn into delicious crunchy chips. - mix
Season the sprouts.
In a large bowl, toss the halved sprouts and smashed garlic cloves with 2 tbsp olive oil, a pinch of salt, and a pinch of black pepper until evenly coated.
- roast · ~22 min
Roast until golden and crispy.
1.Spread sprouts in a single layer, cut-side down, on the prepared baking sheet.2.Roast for 15 minutes, then flip sprouts and roast another 5-7 minutes until deeply browned and tender.TIPCut-side down contact with the hot pan creates the best caramelization. Don't overcrowd the tray — use two sheets if needed. - assemble
Toss with balsamic and pomegranate.
Transfer the hot roasted sprouts and garlic to a serving bowl. Drizzle with 1 tbsp balsamic vinegar, add ½ cup fresh pomegranate arils, and toss gently to combine.
- serve
Serve immediately.
Pile the sprouts onto a platter or individual plates while still warm. The sprouts should be crispy-edged and glossy with balsamic.
TIPFinish with an extra sprinkle of black pepper and a few reserved pomegranate arils on top for a vibrant look.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum caramelization, roast sprouts cut-side down without moving them for the full first 15 minutes.
- 2Spread sprouts in a single layer with space between each — overcrowding steams them instead of roasting.
- 3Add pomegranate arils after roasting, not before, so they stay juicy and burst rather than withering in the heat.
- 4Toss the roasted sprouts with balsamic vinegar while they are still hot so they absorb the tangy brightness.
- 5Save a few garlic cloves from the roasting to mash into the dressing for extra savory depth.
- 6Leftover roasted sprouts re-crisp beautifully in a 400°F oven for 5 minutes — avoid microwaving.
Adapt it for your goals.
Maple-mustard glaze
Swap the balsamic for 1 tablespoon maple syrup mixed with 1 teaspoon Dijon mustard. Adds a sweet, tangy, and slightly spicy twist that complements the earthy sprouts.
add nuts and cheeseAdd nuts and cheese
Toss in ¼ cup toasted walnuts or pecans and 2 tablespoons crumbled feta or goat cheese before serving. Adds crunch, creaminess, and savory depth.
spicy harissa versionSpicy harissa version
Toss the sprouts with 1 tablespoon harissa paste along with the olive oil before roasting. The heat and smokiness pair beautifully with sweet pomegranate.
bacon optionalBacon-optional
Add 4 strips of chopped bacon to the roasting pan with the sprouts. The rendered fat flavors the sprouts, and crispy bacon bits add a salty, savory pop.
citrus herb finishCitrus-herb finish
Replace balsamic with fresh lemon juice and zest, and toss with chopped fresh parsley or mint. Lighter and brighter, perfect for spring.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are an excellent source of vitamin K, which supports bone health and proper blood clotting.
High in Antioxidants
Pomegranate arils are packed with punicalagins and anthocyanins, powerful antioxidants that help reduce inflammation and protect cells.
Good Source of Fiber
Both Brussels sprouts and pomegranate provide dietary fiber, which aids digestion and promotes feelings of fullness.
Low in Calories
This dish is naturally low in calories while being nutrient-dense, making it a smart choice for weight management.
Contains Vitamin C
Brussels sprouts and pomegranate both contribute vitamin C, which supports immune function and skin health.
Frequently asked questions
Fresh sprouts roast best because frozen ones release too much water, leading to steaming instead of caramelization. If using frozen, thaw and pat very dry first.
