Roasted Brussels Sprouts with Pomegranate is a super easy fall and holiday side dish that dresses up any table and makes new Brussels sprout fans every time.
Featured comment ~
“Thank you so much for this simple, delicious recipe! I’ve used it for 3 years now and get compliments every time. The red and green colors are perfect for Christmas holidays!” ~Kate
Everybody knows by now that a little olive oil, salt, and pepper and a hot oven can transform Brussels sprouts from the most hated vegetable in history to about as addictive as any member of the cabbage family can get.
Roasted Brussels sprouts with pomegranate get their punch from pomegranate molasses ~ a sweet-tart condiment that brings out the best in deeply roasted sprouts. Fresh pomegranate seeds finish things off with a juicy pop.
Pomegranate seeds and pomegranate molasses
Pomegranates are in season right now! November is one of the best months to buy them in U.S. supermarkets, but you’ll see them from October through January. Sometimes you can find the seeds packaged separately.
Pomegranate molasses is a Middle Eastern condiment that gives such a wow factor to these roasted Brussels sprouts with pomegranate ~ just look for it in the international section of your store. It’s a simple thing to make, too ~ I have a recipe for how to make pomegranate molasses here. The flavor is intensely sweet/tart, and it wakes up a surprising number of dishes.
Big meals need easy sides
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 pomegranate seeds and a pom molasses drizzle.
Roasting notes for Brussels sprouts with pomegranate
OLIVE OIL: Brussels sprouts roast best when they have a nice coating of olive oil, so don’t skimp ~ this helps give them flavor and those golden brown crispy edges.
POMEGRANATE MOLASSES: don’t add more than listed before roasting because the sugar content in the syrup can burn in the oven. Serve extra for drizzling at the table instead.
ROASTING TIME: 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.
SPROUTS FOR A CROWD: 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!
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Roasted Brussels Sprouts with Pomegranate
Equipment
Ingredients
- 1 1/2 lb Brussels sprouts
- 2-3 Tbsp olive oil
- 1 Tbsp pomegranate molasses
- sea salt
garnish
- pomegranate molasses, for drizzling
- 1 fresh pomegranate seeds (arils), you need about 1/2 cup
Instructions
- 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
- Blend the olive oil with the pomegranate molasses and toss with the sprouts ~ you want to get them all evenly coated.
- Turn the sprouts onto a baking sheet and arrange in a single layer. Sprinkle with salt.
- Bake for about 30 minutes, tossing occasionally, until they begin to get browned and caramelized. I toss the sprouts at least 2 times during baking to enssure they cook and brown evenly.
- Serve hot, drizzled with the pomegranate molasses and pomegranate seeds.
Nutrition
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Sue, Thank you so much for this simple, delicious recipe! I’ve used it for 3 years now and get compliments every time. The Red and Green colors are perfect for Christmas holidays. This is my favorite Brussels Sprouts recipe now.
Thanks Kate, I’m thrilled!
Is it possible to prep the Brussels early (today) and cook tomorrow? I don’t know if they’ll get soggy or if it will affect the roasting if I cut and oil, etc today so I don’t have to worry about them in the business of tomorrow. Thank you!
Yes, you can definitely prep them ahead, and refrigerate. You can actually roast them ahead, too. Reheat in the oven just before serving.