Need a show stopping side dish? These delicious Brussels Sprouts with Pomegranate Seeds are it!
The gorgeous jewel tones of this side dish will impress your friends and family, and the delightful flavor will wow them, too. Best of all, it's so simple to make!
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I don't know about you, but I need more pomegranate in my life. Every time I bite into those juicy, sweet-tart seeds, I immediately wonder why I don't eat them more often!
This holiday season, I decided to try them with one of my favorite veggies. And the results couldn't be more delish!
Brussels sprouts and pomegranate make a unique, but wonderful pairing that I know you're going to love. The vibrant flavor of the pom seeds really brightens up the earthy sprouts. Add some crunchy nuts and a tasty vinaigrette that ties all the flavors together, and this colorful recipe is a total winner!
And not to be superficial, but the finished dish couldn't be prettier. Perfect for a special occasions, like Thanksgiving or Christmas, but easy enough for any night.
Ready to try this recipe for yourself? Keep reading for all the details!
This recipe feels special, but the ingredient list is short. Here's what you'll need!
- Brussels Sprouts - Roasting brings out this veggie's sweet, nutty flavor.
- Pomegranate Seeds - The tart, sweet flavor of pomegranate is so delicious with the oven roasted sprouts.
- Nuts - I used pecans here, but walnuts, pistachios, or even almonds would also work.
- Maple Dressing - This homemade Maple Vinaigrette (which is made with shallots, apple cider vinegar, olive oil, and maple syrup) tastes amazing, yet it couldn't be easier to prepare!
This recipe is naturally vegetarian, vegan, gluten free, and dairy free ... which means that everyone at your table can enjoy it!
You'll Also Need
To make this recipe, you'll need a baking sheet to roast the Brussels sprouts (these sturdy Circulon baking sheets are my fave!), as well as a small bowl to prepare the dressing and a larger bowl to mix everything together.
How to Make Pomegranate Brussels Sprouts
Despite their gorgeous looks, these sprouts are quite simple to prepare. You'll find a detailed recipe below, but here's a quick overview:
- Make the vinaigrette. Combine the shallots and vinegar, then set them aside. (You want to do this first so the shallot gets lightly pickled). Just before serving, whisk in the olive oil and maple syrup, then season generously to taste.
- Roast the Brussels sprouts. Trim your sprouts and remove any discolored leaves. Then halve them and toss with olive oil and season with salt and pepper. Roast for 15 minutes, then flip and continue cooking until tender and browned.
- Toast nuts and remove seeds from pomegranate. Place your nuts in a small skillet over medium heat and lightly toast them (watch closely so they don't burn). Roughly chop the toasted nuts and set aside. Once that's done, remove the seeds from the pomegranate (see tip below for help) ... you'll only use half for this recipe.
- Toss Brussels sprouts with vinaigrette. Once they're done roasting, toss the sprouts with just enough dressing to coat them, then season them to taste with salt and pepper.
- Sprinkle with pomegranate seeds and nuts. Top the sprouts with half the pomegranate seeds, then drizzle with any remaining dressing. Add the toasted nuts on top and serve.
Simple, right? And so delicious! One bite and you'll want to make these Roasted Brussels Sprouts with Pomegranate Seeds on repeat.
Tip: Not sure how to seed a pomegranate? It's actually pretty easy! Begin by cutting a thin slice from top and bottom of the fruit, then lightly score sides from top to bottom (I usually score it four times / into quarters). Carefully pry the fruit apart, then use your fingers to gently remove the seeds. Pomegranate juice does stain, so I recommend wearing a dark shirt and doing this in your sink for less of a mess.
Can't resist experimenting a bit? Here are a few easy ways to change things up:
- Nuts - Almost any kind of nut can be used here. I used pecans, but walnuts, pistachios, almonds, or pine nuts would all work
- Dressing - Feel free to get creative with your vinaigrette (or skip it, if you prefer). A lemon olive oil dressing or a balsamic vinaigrette are great alternatives. You could also drizzle the sprouts with pomegranate molasses for more of that tasty pom flavor.
- Cheese - The recipe would be even tastier with some crumbled feta or goat cheese sprinkled on top. Yum!
- Fewer Pom Seeds - I really went to town here with the pomegranate seeds, because they're just so delicious and pretty. Feel free to add fewer seeds though, if you prefer.
Store any leftover Pomegranate Sprouts in an airtight container in your refrigerator. They will keep for about three to four days. Serve cold or warm gently in your microwave.
Pomegranate seeds are typically in season from late summer / autumn through early winter, which makes this recipe perfect for all your fall and holiday dinners, like Thanksgiving and Christmas!
For an unforgettable meal, we can't skip the main course! Try serving this side dish alongside a special holiday entrée, like Mushroom Wellington, Vegetable Pie, Mushroom Strudel, or Roasted Vegetable Tart.
Looking for more pomegranate or Brussels sprouts recipes? Try one of these delicious dishes next!
- Pomegranate Salad
- Roasted Butternut, Pomegranate, and Blue Cheese Salad
- Kale and Brussels Sprout Salad
- Wheat Berry Salad with Roasted Vegetables
- Winter Kale Salad
- Shredded Brussels Sprouts Salad
- Roasted Veggie Kabobs
Brussels Sprouts with Pomegranate Seeds
- 2 tablespoons finely diced shallot (about ½ a small shallot)
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- ½ tablespoon maple syrup
For Brussels Sprouts:
- 2 pounds Brussels sprouts, halved
- 1 tablespoon extra virgin olive oil
- ¼ cup pecan or walnut halves
- 1 pomegranate
- kosher salt
- Preheat oven to 425 degrees.
- Combine shallot and vinegar in a small bowl. Set aside until just before sprouts are ready to serve.
- When salad is ready to serve, whisk in olive oil and maple syrup. Season generously to taste with salt and pepper.
Prepare Brussels Sprouts:
- Meanwhile, place Brussels sprouts on a baking sheet. Drizzle with oil and season to taste with salt and pepper. Toss until well coated.
- Roast Brussels sprouts for 15 minutes, then flip. Continue roasting until sprouts are tender and browned in spots, about 10 to 15 minutes more.
- While sprouts cook, place pecans in a small skillet over medium heat. Cook, stirring frequently and watching closely, until lightly toasted. Remove from pan and chop.
- Cut a thin slice from top and bottom of pomegranate. Lightly score sides (vertically), then gently pry apart. Use fingers to remove seeds.
- Toss Brussels sprouts with just enough dressing to coat. Then season to taste with salt and pepper.
- Sprinkle with half the pomegranate seeds (reserve the rest for another use). Drizzle with remaining dressing, then sprinkle with pecans.
- Serve warm or at room temperature. Enjoy!