These pomegranate Brussels sprouts are tender, roasted brussels sprouts enhanced by the sweet flavor of pomegranate. They are a colorful side dish with just 5 ingredients and 5 minutes of prep time.
When I want a simple, yet flavorful veggie side dish recipe, I make sauteed green beans, roasted acorn squash or these fantastic Brussels sprouts!
Brussels sprouts are kind of a polarizing vegetable. You either love them or you hate them. Many people that hate them have bad memories of eating boiled mushy Brussels sprouts when they were growing up. These are not your mother’s Brussels sprouts. This version is roasted and then tossed with pecans and pomegranate seeds for a delicious side dish. The sweetness of the pomegranate and the texture of the crunchy nuts go so well with the flavors of the Brussels sprouts.
Try these sprouts for your next holiday meal with some of my favorite Thanksgiving recipes like zucchini casserole, slow roasted prime rib and pecan pie bars.
Table of Contents
Pomegranate Brussels Sprouts Ingredients
To make pomegranate Brussels sprouts you will need brussels sprouts, olive oil, pomegranate seeds, pecans, butter, salt and black pepper.
How Do You Make Pomegranate Brussels Sprouts?
This pomegranate Brussels sprouts recipe takes about 5 minutes to put together. Simply trim and halve the sprouts and place them on a prepared sheet pan or baking sheet. Drizzle olive oil on top with salt and pepper and the sprouts go into a hot oven. Once they are tender and caramelized toss them in a little butter and sprinkle pomegranate seeds and pecans on top. Serve and enjoy!
Tips For The Perfect Dish
- In general, I choose smaller Brussels sprouts because they are more tender than larger brussels sprouts.
- The Brussels sprouts can be trimmed and halved up to 2 days in advance.
- This pomegranate Brussels sprouts recipe works best with fresh sprouts. However, if you use frozen sprouts make sure to thaw them and dry them off before roasting them.
- To make this dish even easier, you can purchase a container of pomegranate seeds from the grocery store.
- Leftovers will stay good in the refrigerator for up to 3 days. You can reheat any leftovers with a few minutes in the oven.
Quick Tip
When you choose your Brussels sprouts, pick sprouts that are around the same size so they cook at the same rate.
Recipe FAQs
When you need to trim Brussels sprouts for roasting, simply use a paring knife to cut a slice off of the root of each sprout. Remove any outer leaves that are yellow, wilted or damaged. Finally, cut each sprout in half lengthwise.
There is no need to blanche Brussels sprouts before roasting them. They will cook nicely in the oven.
You can roast Brussels sprouts with 20-30 minutes in the oven.
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Pomegranate Brussels Sprouts Variations
These pomegranate Brussels sprouts are fantastic as-is; however, you can customize them to feature your favorite flavors.
- Nuts: Try candied pecans for extra sweetness. You can purchase or make your own candied pecans. You can also sprinkle on chopped walnuts or toasted pine nuts.
- Fruit: You can substitute dried cranberries or dried cherries for the pomegranate seeds.
- Cheese: Try serving this dish with crumbled blue cheese, feta cheese or goat cheese sprinkled over the top right before serving.
- Vinegar: Feel free to drizzle balsamic vinegar or a balsamic glaze over the sprouts before serving them or try my balsamic Brussels sprouts recipe.
This is a pretty dish to go on a holiday table or to be simply served alongside roasted chicken on a busy weeknight. No matter how you serve them, these pomegranate brussels sprouts will definitely make the haters reconsider their stance on these sometimes under-appreciated veggies!
More Side Dish Ideas
Zucchini Gratin
40 mins
Honey Roasted Carrots
35 mins
Stovetop Mac and Cheese
25 mins
Candied Carrots
25 mins
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Pomegranate Brussels Sprouts
Ingredients
- 1 pound of brussels sprouts trimmed and halved
- 1 tablespoon of olive oil
- salt and pepper to taste
- 1/2 cup pomegranate seeds arils
- 1/3 cup pecan halves or chopped pecans
- 1 tablespoon butter
- cooking spray
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray. Place the brussels sprouts on the pan in a single layer. Drizzle the olive oil over the brussels sprouts and season them generously with salt and pepper. Toss to coat evenly.
- Bake for 20-30 minutes or until brussels sprouts are tender and beginning to caramelize.
- Add the butter onto the hot pan and stir the brussels sprouts around until they’re coated in the butter. Transfer to a serving platter and top with pecans and pomegranate seeds. Serve immediately.
Notes
- When you choose your brussels sprouts, pick sprouts that are around the same size so they cook at the same rate.
- In general, I choose smaller brussels sprouts because the are more tender than larger brussels sprouts.
- The brussels sprouts can be trimmed and halved up to 2 days in advance.
I would never have thought to pair pomegranate with brussels sprouts before I tried your recipe, but I’m so glad I did! They added a nice tart, sweet flavor that complemented the brussels sprouts perfectly!
This recipe looks amazing! Do you recommend toasting the pecans?
Thanks
Jackie
Yes you can toast the pecans!
Tasty and a beautiful presentation. We really enjoyed this recipe.
My husband and I love this recipe and I make it as a sidedish at Christmas every year!
What a great side dish for Thanksgiving! Love the mixture of Brussel sprouts and pomegranate seeds! Perfect balance of flavor; delish!
Generally, I’m not a big brussels sprouts fan, but I made this and they were really good. The sweetness and the tartness of the pomegranate really worked.
Oh my goodness. EVERYTHING about these brussels sprouts is making me so happy, and I absolutely 100% need to give these a try soon because I am a sucker for anything involving brussels sprouts!
I am firmly in the LOVE brussels sprouts category, but the rest of my family is not. this dish is so pretty, they may have to change their minds
Pomegranate and Pecans are so good! Love this combination! Looks so festive and delicious.
Now if this isn’t a festive side dish – I don’t know what is! Delicious AND beautiful!
This looks absolutely amazing! I want to try it!
Sara, these look like some of the best brussel sprouts EVER!! Can’t wait to try them!
We are a family that loves them and hates them. My sister in particular can’t eat enough. I think this recipe is so pretty and I’m sure she’s going to want this recipe. Pinning for later. Looks delish!
This is how to get the veggies to shine on the dinner table! Yum!