Pomegranate Roasted Brussel Sprouts

4 Servings
45 min

The holidays are right around the corner. Once December hits, everyone is in holiday mode and that’s when I start blasting that Christmas music in the house without anyone complaining. The holidays are always about gathering with family and friends and I’m always on the lookout for easy side dishes. Main dishes are easy as you can always make a roast of sorts but side dishes take a lot more effort. And, it takes a lot more effort to make side dishes taste and look fabulous.

Recently, one of kids has developed a liking to brussel sprouts and trust me, I am not complaining about this one! What parent doesn’t want their kids to eat more vegetables, am I right? Aside from the typical roasted version, I decided to change it up by adding some pomegranate seeds. It makes the dish look super festive and I have a bottle of pomegranate molasses in the pantry that’s was dying to be used up. They would be fabulous topped with some roasted nuts or almonds as well however I’ve omitted due to allergies.

Pomegranate Roasted Brussel Sprouts
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 2 lbs brussel sprouts
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp pomegranate molasses
  • 1 tbsp maple syrup
  • salt and pepper
  • 1/4 cup pomegranate seeds

Preheat the oven to 400F.
Trim the ends of the brussel sprouts and cut in half.
Place all the brussel sprouts into a large bowl and toss with the olive oil, balsamic vinegar, salt and pepper.
Arrange them with the cut side down in a single layer on a baking pan.
Roast for 30 minutes.
Drizzle the pomegranate molasses and maple syrup. Roast for another 5 minutes until golden and tender.
Move the brussel sprouts to a serving dish and top with the pomegranate seeds. Enjoy!
  • Would be great topped with toasted nuts, almonds or feta too!