Go Back
–+ servings
These pomegranate pecan brussels sprouts are a healthy and colorful side dish with just 5 ingredients and 5 minutes of prep time.
Print

Pomegranate Brussels Sprouts

These pomegranate brussels sprouts are a healthy and colorful side dish with just 5 ingredients and 5 minutes of prep time.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 182kcal
Author Sara Welch

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

  1. When you choose your brussels sprouts, pick sprouts that are around the same size so they cook at the same rate.
  2. In general, I choose smaller brussels sprouts because the are more tender than larger brussels sprouts.
  3. The brussels sprouts can be trimmed and halved up to 2 days in advance.

Nutrition

Calories: 182kcal