Roasted Brussels Sprouts with Pomegranate
This vibrant side dish features tender, caramelized Brussels sprouts roasted to perfection, then brightened with the sweet-tart burst of fresh pomegranate arils. It's a simple yet elegant addition to any meal, offering a delightful contrast of textures and flavors.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it.
Prepare the Brussels sprouts: Wash them thoroughly, then trim off the tough ends and remove any discolored outer leaves. Cut each sprout in half lengthwise.
In a large bowl, combine the halved Brussels sprouts with the olive oil, fine sea salt, and freshly ground black pepper. Toss well to ensure all sprouts are evenly coated.
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. For best caramelization, place them cut-side down.
Roast for 20-25 minutes, or until the Brussels sprouts are tender-crisp and deeply caramelized on the edges. You may want to gently toss them halfway through cooking for even browning.
Once roasted to your desired tenderness and color, remove the baking sheet from the oven. Transfer the hot Brussels sprouts to a serving dish.
Add the fresh pomegranate arils to the serving dish with the roasted sprouts. Gently toss to combine, allowing the warmth of the sprouts to slightly release the pomegranate's juices.
Serve immediately as a vibrant and flavorful side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Avoid overcrowding the baking sheet: Roasting in a single layer with space between sprouts allows them to caramelize rather than steam. If necessary, use two baking sheets.
- 2Ensure sprouts are dry: Before tossing with oil, make sure your Brussels sprouts are completely dry. Excess moisture will prevent proper browning and lead to a soggy texture.
- 3Easy pomegranate deseeding: To easily extract arils, cut the pomegranate in half, hold one half cut-side down over a bowl, and tap the back with a wooden spoon. The arils will fall out.
- 4Adjust roasting time: The cooking time can vary based on the size of your Brussels sprouts and your oven. Keep an eye on them; they are done when fork-tender and beautifully browned.
Adapt it for your goals.
Sweet & Tangy Glaze
Drizzle 1-2 tablespoons of maple syrup or balsamic glaze over the sprouts during the last 5 minutes of roasting for an extra layer of sweet and tangy flavor.
Nutty CrunchNutty Crunch
Add 1/4 cup of chopped pecans, walnuts, or slivered almonds to the baking sheet during the last 10 minutes of roasting for an added textural element and nutty flavor.
Spicy KickSpicy Kick
Introduce a pinch of red pepper flakes along with the salt and pepper for those who enjoy a subtle heat.
Why this is on our healthy list.
Rich in Vitamins C & K
Brussels sprouts are an excellent source of Vitamin C, crucial for immune function, and Vitamin K, essential for blood clotting and bone health.
High in Fiber
Both Brussels sprouts and pomegranates are packed with dietary fiber, which aids in digestion, promotes satiety, and helps maintain healthy blood sugar levels.
Antioxidant Powerhouse
Pomegranates are renowned for their high antioxidant content, particularly punicalagins, which help combat oxidative stress and inflammation, while Brussels sprouts also contribute various beneficial antioxidants.
Frequently asked questions
Yes, you can trim and halve the Brussels sprouts up to 2 days in advance. Store them in an airtight container or bag in the refrigerator until you're ready to roast.
