Simple roasted Brussels sprouts get an instant flavor upgrade when they're tossed with sweet-tart pomegranate arils and buttery pine nuts. This delicious seasonal side dish is easy to make any night of the week and perfect for the holidays.
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One of my favorite ways to prepare Brussels sprouts is to combine this bitter vegetable with something sweet like fruit for a balance of flavors.
But unlike my Brussels sprouts and grapes recipe, in this Roasted Brussels Sprouts with Pomegranate dish, the pomegranate seeds are added to the vegetables after they are cooked. This way they keep their crunchy texture and tangy pops of flavor.
This vibrant side is wonderful as part of a vegan Mediterranean diet Thanksgiving dinner or whenever pomegranates are in peak season.
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Why you'll love this recipe
- It's easy to make in about 30 minutes.
- You only need 5 ingredients, plus salt and pepper.
- It makes your usual roasted Brussels sprouts more colorful, festive, and flavorful.
Ingredients
Pomegranate: I use the method shown in this YouTube video for removing the arils (seeds).
Brussels sprouts: I find that smaller Brussels sprouts taste less bitter and are more tender than larger ones. Since I used small ones, I cut them in half. If you are using large ones, cut them in quarters.
Pine nuts: If you prefer, you can toast them on the stove in a dry pan over low heat before adding them to the Roasted Brussels Sprouts with Pomegranate. Or substitute roughly chopped walnuts or pecans.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- In a large bowl, toss the Brussels sprouts with the olive oil, balsamic vinegar, and salt and pepper, to taste.
- Spread them out in a single layer on a baking sheet.
- Roast in the oven until browned on the outside and tender when pierced with a fork.
- Transfer the sprouts to a serving bowl. Toss them with the fresh pomegranate arils and pine nuts, then serve.
Amy's tip
Want even more pomegranate flavor? Drizzle some pomegranate dressing on top as a sauce.
Serving suggestions
Roasted Brussels Sprouts and Pomegranate is the perfect Thanksgiving or Christmas side dish.
They're delicious with just about everything like black bean and quinoa casserole or baked tofu with nutritional yeast.
Storing
Leftovers can be refrigerated in an airtight container for up to 4 days and enjoyed cold or reheated.
I particularly enjoy them cold for lunch as a salad combined with leftover cold sheet pan chickpeas.
More vegan Brussels sprouts recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Roasted Brussels Sprouts with Pomegranate
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Ingredients
- 1 pound Brussels sprouts, halved or quartered
- 1 Tablespoon 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.
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
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!