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.
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.
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.
When you choose your Brussels sprouts, pick sprouts that are around the same size so they cook at the same rate.
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.
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!
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Pomegranate Brussels Sprouts
- 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
- 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.
- 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.