Roasted Brussels Sprouts with Pomegranate is a super easy fall and holiday side dish that dresses up any table and will make Brussels sprout fans out of everyone!
Everybody knows by now that if you lightly coat Brussels sprouts with olive oil, season them with a little salt and pepper, and roast them in a hot oven for a short time they transform from the most hated vegetable in history to as close to addictive as any member of the cabbage family has ever gotten. The high heat caramelizes the sprouts, and the little loose outer leaves fall off and crisp up like chips. This is just a friendly Minimal Monday reminder that if you then drizzle those sprouts with some pomegranate molasses and scatter ruby red pomegranate seeds over them, they will take one more big step toward becoming veggie candy, AND they will really dress up your holiday tables.
I’m a big believer in super simple Thanksgiving side dishes. The whole meal is so overwhelming that you really need a few no-brainer recipes to keep things sane. The interesting thing about roasted vegetables is that you can actually do them a little bit ahead of time, and throw them back in the oven to warm up after the turkey comes out. If you do this, be sure to wait until just before serving to add the molasses and pomegranate seeds.
If you are unsure about how to get the seeds from a whole pomegranate, check out THIS POST, where I show you how to do it with no mess, under water!
- 1 lb Brussels Sprouts
- olive oil
- salt and freshly ground black pepper
- pomegranate molasses
- 1 fresh pomegranate (you need about 1/2 cup arils)
- Set the oven to 375F
- Wash and trim the stem ends off the sprouts. Remove any browned outer leaves. Cut the sprouts in half if they are large, and leave any tiny ones whole
- Toss the sprouts with about a tablespoon and a half of olive oil, use your hands to make sure they are completely covered. Sprinkle with salt and black pepper.
- Spread the sprouts out on a baking sheet and bake for about 20-30 minutes, tossing occasionally, until they have begin to get browned and caramelized.
- Serve hot, drizzled with the pomegranate molasses and pomegranate seeds.
- Some people like their sprouts soft and completely caramelized, others prefer them on the firmer side. Check on them at about 20 minutes, and adjust the cooking time to your preference.
- If you want to double or triple the recipe, you will need to use more baking sheets. DO NOT crowd the sprouts on the pan or they will not roast, they will steam!
Pomegranate molasses is a Middle Eastern condiment that gives such a wow factor to so many foods, it’s well worth tracking down. Look for it in the international section of your store, or buy it online. It is a simple thing to make, too, I have a recipe for it HERE. All it is is pomegranate juice that has been reduced to a syrup. The flavor is intensely sweet/tart, and it wakes up a surprising number of dishes.
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