Roasted Brussels Sprouts with Pomegranate

Roasted Brussels Sprouts with Pomegranate, a healthy side dish

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!

Roasted Brussels Sprouts with Pomegranate, a healthy side dish

Reader Rave ~

“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.! ”  ~Kate

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.

Roasted Brussels Sprouts with Pomegranate, a healthy side dish
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.

Oven Roasted Brussels Sprouts garnished with 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!


  • 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!

Brussels Sprouts with Pomegranate

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.

Oven roasted Brussels sprouts with pomegranate molasses and pomegranate seeds

Roasted Brussels Sprouts with Pomegranate, a healthy side dish
3.22 from 23 votes

Roasted Brussels Sprouts with Pomegranate

Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Brussels sprouts with pomegranate pin


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    Please rate this recipe!

  • Reply
    November 11, 2014 at 4:52 am

    okay you just topped it with the addition of the pomegranate seeds. It takes it to a totally new and creative level. I love it- perfect for the upcoming holidays

  • Reply
    November 11, 2014 at 4:26 am

    I made a side dish similar to this a few years ago that was SO good. The fact that it was so simple made it even more delicious!

  • Reply
    [email protected] and Back Again
    November 10, 2014 at 5:16 pm

    I’ll admit, I’m one of those who hates brussel sprouts, but your post has convinced me I have to try them again, roasted, at least once more time.

    • Reply
      November 10, 2014 at 6:10 pm

      Linda I’ll tell you that all the people I know who think they hate them have been converted by the roasting method.

  • Reply
    Jennifer @ Seasons and Suppers
    November 10, 2014 at 4:51 pm

    Such a lovely dish and roasted brussels sprouts are always a crowd pleaser (at least in my house 🙂

  • Reply
    November 10, 2014 at 2:43 pm

    I love this so much!

  • Reply
    Chris @ The Café Sucré Farine
    November 10, 2014 at 2:40 pm

    They say that everything is better with bacon, but I say, everything is beautiful with pomegranates! These are so pretty Sue!

    • Reply
      November 10, 2014 at 3:10 pm

      Bacon is absolutely the other way to go with these, for sure!

  • Reply
    [email protected]+A+Zesty+Bite
    November 10, 2014 at 11:53 am

    This is absolutely gorgeous and perfect for a Christmas holiday dinner.

  • Reply
    November 10, 2014 at 10:36 am

    I have been obsessed with making brussel sprouts of late. Can’t wait to try yours.

    • Reply
      November 10, 2014 at 11:00 am

      It’s amazing how delicious Brussels sprouts can be, I think this recipe could convert the non-believers at the table 🙂

  • Reply
    Serena | Serena Bakes Simply From Scratch
    November 10, 2014 at 10:29 am

    I love brussel sprouts and the pomegranate adds such a wonderful color perfect for the holidays! What lovely flavors.

    • Reply
      November 10, 2014 at 10:58 am

      Thanks Serena!

  • Reply
    November 10, 2014 at 9:15 am

    Yum! Love them toasted but never thought of adding pomegranate seeds. Thanks!

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