Simple roasted Brussels sprouts get an instant flavor upgrade when they're tossed with sweet-tart pomegranate arils and buttery pine nuts. This roasted Brussels sprouts with pomegranate side is easy enough for weeknights and special enough for the holidays.
I love pairing pleasantly bitter vegetables with something sweet. Unlike my Brussels sprouts with grapes recipe, where the sprouts and grapes roast together, the pomegranate seeds are added after the sprouts are cooked so they stay crunchy and tangy.
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I made the Brussels sprouts with pomegranate last night……yummo! I really appreciate the simplicity of your recipes and thinking in the land of nutrition. Not too fussy, not over-the-top gourmet, but solid, good, wholesome recipes. Thanks Amy!
- Phillip
Ingredients
- Pomegranate arils: Remove them from a whole fruit or buy a container of the seeds.
- Brussels sprouts: Choose small ones if available, or cut larger sprouts into quarters.
- Pine nuts: Toast if you like, or substitute roughly chopped walnuts or pecans.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make Brussels sprouts with pomegranate
- In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, and salt and pepper to taste.
- Spread them in a single layer on a baking sheet.
- Roast until browned on the outside and tender when pierced with a fork.
- Transfer the sprouts to a serving bowl. Toss with the fresh pomegranate arils and pine nuts, then serve.
Serving suggestions
Brussel sprouts with pomegranate is a colorful side that feels especially festive during the holiday season.
If you want even more pomegranate flavor, drizze a little pomegranate dressing on top as a sauce.
Have leftovers? Toss them into a salad with sheet pan chickpeas for a satisfying meal.
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Love and Veggies,
Amy
📋 Recipe
Roasted Brussels Sprouts with Pomegranate and Pine Nuts
Ingredients
- 1 pound Brussels sprouts, halved or quartered
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- salt and pepper, to taste
- ½ cup pomegranate arils
- 2 Tablespoons pine nuts*
Instructions
- Preheat the oven to 400°F.
- Place the Brussels sprouts in a large mixing bowl with the olive oil, balsamic vinegar, and salt and pepper. Use your hands or kitchen tongs to toss well until the sprouts are coated.1 pound Brussels sprouts, 1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic vinegar, salt and pepper
- Line a baking sheet with parchment paper for easier cleanup. Transfer the sprouts to the baking sheet and spread out in a single layer.
- Cook in the oven for 20 to 30 minutes, tossing halfway though, or until the sprouts are browned on the outside and tender when pierced with a fork.
- Transfer to a serving bowl or dish, toss with the pomegranate arils and pine nuts, and serve.½ cup pomegranate arils, 2 Tablespoons pine nuts*
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Notes
Nutrition
Nutritional information is an estimation.
Phillip says
I made the Brussels sprouts with pomegranate last night……yummo!
I really appreciate the simplicity of your recipes and thinking in the land of nutrition. Not too fussy, not over-the-top gourmet, but solid, good, wholesome recipes.
Thanks Amy!
Amy Katz says
I'm so happy you enjoyed it, Phillip!