| Prep: 10 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 10g | 1.5g | 14g |
| sugars | fibre | protein | salt |
| 7g | 4g | 4g | 0.5g |
There’s something immensely rewarding about transforming humble ingredients into a dish that dazzles both the palate and the eyes. That’s precisely what happens with this Roasted Brussels Sprouts with Pomegranate recipe. As a native New Yorker, I’ve always been captivated by the city’s rich, diverse culinary landscape—a place where flavors from around the globe intertwine seamlessly. This dish, with its robust, savory sprouts and a punch of sweetness from pomegranate seeds, mirrors that harmonious diversity.
A Symphony of Flavors
Roasting Brussels sprouts elevates their natural flavors, bringing out a delightful nuttiness while gently crisping the outer layers. When you add the tart bursts of pomegranate seeds, it creates a complex yet balanced profile. The drizzle of balsamic vinegar and honey introduces a subtle tangy sweetness that ties everything together without overwhelming the dish. Optional walnuts add an extra layer of crunch, making each bite an orchestra of textures.
Health Benefits Galore
Don’t let the indulgent flavors fool you—this dish is packed with nutrients. Brussels sprouts are a cruciferous vegetable, known for their rich content of vitamins C and K, fiber, and antioxidants. Pomegranate seeds, on the other hand, are loaded with vitamins, antioxidants, and anti-inflammatory properties. Combined, they offer a nutritious side dish that not only tastes amazing but also supports your health.
For those who love recipes that emphasize both flavor and nutrition, similar dishes include Ina Garten’s Roasted Brussels Sprouts and Bon Appétit’s Roasted Brussels Sprouts with Garlic. Pairing this dish with a hearty main like a classic roast chicken or even a simple grilled salmon would make for a well-rounded and satisfying meal.
Whether you’re preparing a weeknight dinner or planning a festive holiday menu, the Roasted Brussels Sprouts with Pomegranate dish is a testament to the beauty of combining simplicity with sophistication. It’s a recipe I turn to time and again, not just for its flavors but for the joyous occasion it creates at the dining table.
What You’ll Need
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup pomegranate seeds
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 cup chopped walnuts (optional)
Method
Step One
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step Two
In a large bowl, combine the Brussels sprouts with the olive oil, kosher salt, and black pepper. Toss well to ensure the Brussels sprouts are evenly coated.
Step Three
Spread the Brussels sprouts out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
Step Four
While the Brussels sprouts are roasting, mix together the balsamic vinegar and honey in a small bowl. Set aside.
Step Five
Once the Brussels sprouts are done roasting, remove them from the oven and allow them to cool slightly. Transfer them to a serving bowl.
Step Six
Drizzle the balsamic vinegar and honey mixture over the roasted Brussels sprouts. Add the pomegranate seeds and chopped walnuts (if using) and toss gently to combine.
Step Seven
Serve the roasted Brussels sprouts warm or at room temperature. Enjoy!
