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A bowl of Roasted Brussels Sprouts with Pomegranate Seeds next to a plaid napkin.

Brussels Sprouts with Pomegranate Seeds

These Pomegranate Brussels Sprouts make a beautiful, delicious side dish for any fall, winter, or holiday meal!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 112kcal
Author: Ginnie

Ingredients

For Dressing:

  • 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
  • pepper

Equipment

Instructions

  • Preheat oven to 425 degrees.

For Dressing:

  • 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!

Notes

If you're serving this recipe with a big meal, all ingredient prep (preparing dressing, toasting nuts, removing pom seeds) can be done in advance. Then at dinnertime, just roast the sprouts and assemble.
This recipe only uses ½ the seeds from one pomegranate. Eat the rest as a snack, toss them in a salad, or sprinkle them over yogurt.
Check out info before this recipe for lots of helpful tips, tricks, and recipe variations!

Nutrition

Calories: 112kcal
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