Roasted Brussels sprouts with pomegranate and pomegranate molasses are a colorful and flavorful side dish that brings a touch of sweetness, a tangy flavor, and tons of flavor to your table. Whether you’re planning your Thanksgiving dinner, Christmas dinner, or a favorite family meal, this dish is a wonderful addition to your table.

Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses

Brussels sprouts hold a special place in my heart. Growing up in Poland, these little green gems were a staple on our table, especially during fall and winter. Poles love their vegetables, and Brussels sprouts are incredibly popular, often prepared simply with a bit of butter and salt. Over the years, I’ve experimented with different ways to cook them, and this recipe for roasted Brussels sprouts with pomegranate is now one of my favorites.

In Poland, Brussels sprouts are typically roasted, steamed, or sautéed. Their crispy edges, slightly charred outer leaves, and tender centers are irresistible. Pair that with the bright, tangy flavor of pomegranate glaze (pomegranate molasses)and the touch of sweetness from maple syrup, and you’ve got a dish that feels like a celebration. Every bite reminds me of homey, cozy family meals, yet it’s elevated enough for any holiday table.

Whether you’re planning your Thanksgiving dinner or a simple weeknight meal, this Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses brings tons of flavor with minimal effort. The crispy outer leaves, a balsamic glaze, and jewel-like pomegranate seeds create a colorful side dish that shines on any holiday table. You’ll savor every bite of this effortless, delicious addition to your table. For another inspiration, check out this recipe for Healthy Crisp Kohlrabi and Pomegranate Salad.

Why Choose Roasted Brussels Sprouts with Pomegranate?

There’s something magical about pairing crispy Brussels sprouts with the bright, juicy pop of fresh pomegranate seeds. This dish brings bold flavors and unique textures, turning an ordinary vegetable into an extraordinary side dish. Want to wow family and friends around the holiday table? This recipe is your secret weapon.

Flavor Profile and Texture

The flavor of roasted Brussels sprouts takes a delicious leap when paired with pomegranate. When cooked at high heat, these sprouts develop crispy, caramelized outer leaves that deliver the perfect crunch. Combine that with the sweet and tangy flavor of pomegranate, and you’ve got a match made in culinary heaven. Think of it as the perfect balance—earthy and nutty notes from the sprouts matched with the fruity burst of pomegranate arils. Drizzle it with pomegranate molasses for a touch of sweetness that ties everything together.

I love the crispy texture with each bite, which offers a mix of crispiness and the juicy pop of pomegranate seeds. It’s like a little party for your taste buds! Want an extra oomph? Toss in some toasted pine nuts for added crunch—it’s one of our favorite ways to make the dish special.

For a similar recipe that combines vibrant salads with pomegranate, check out this Kale and Brussels Sprouts Salad with Honey Mustard Vinaigrette.

Health Benefits

This dish tastes amazing, and it’s packed with health benefits. Brussels sprouts are nutritional powerhouses, loaded with vitamins C and K, fiber, and antioxidants. They are cruciferous vegetables and support liver detoxification and women’s hormones. These good stuff nutrients help improve digestion, boost immunity, and support heart health. Their high fiber content makes them an excellent choice for gut health.

Pomegranates are equally impressive. Their jewel-like arils are rich in antioxidants and anti-inflammatory compounds. They can support healthy skin, improve digestion, and reduce chronic disease risks. They are great for hormonal support for women. Combined, brussels sprouts with pomegranate are nothing short of a superfood duo.

Want to know more about the incredible health benefits of Brussels sprouts? Learn all about it from EatingWell.

Ingredients for Roasted Brussels Sprouts with Pomegranate

Brussels Sprouts: These mini cabbages are the star of the dish. Their natural nuttiness and ability to crisp up beautifully when roasted make them the perfect base for this flavorful side dish.
Pomegranate Seeds: These jewel-like bursts of sweetness add color, crunch, and a tangy brightness that complements the roasted Brussels sprouts. Fresh pomegranate arils bring a festive flair to any holiday table.
Olive Oil: A drizzle of good-quality olive oil helps the Brussels sprouts roast to crispy perfection, giving them a golden-brown finish while enhancing their natural flavor.
Pomegranate Molasses: It delivers a rich, tangy-sweet depth that ties the whole dish together.
Balsamic Vinegar: The acidity from balsamic vinegar rounds out the flavors and enhances the caramelization process. It pairs beautifully with roasted vegetables like these sprouts. You can find more ideas on using balsamic glaze in this Guide to Vinegar and Its Culinary Uses.
Garlic: Fresh garlic adds a savory, aromatic layer to the dish, enhancing the Brussels sprouts’ earthiness and adding a warm depth of flavor.
Salt and Pepper: Simple yet essential, these seasonings bring out the best in every ingredient.

For perfectly roasted Brussels sprouts every time, check out this Fall Roasted Vegetables (with Italian Salsa Verde) recipe for helpful tips.

For inspiration on creative ways to pair roasted vegetables, explore this Top 10 Thanksgiving Side Dishes. These recipes showcase simple ingredients turned into flavorful dishes..

Prepping the Brussels Sprouts

Start with fresh Brussels sprouts for the best flavor and texture. Here’s how you prep them:

Wash the Sprouts Thoroughly: Rinse under cold water to remove dirt or debris. Use a colander for easy draining.
Trim the Ends: Cut off the tough, woody stem. These can be bitter and unappetizing.
Remove Outer Leaves: Peel away any damaged or yellowed outer leaves. They tend to be tough.
Halve the Sprouts: Slice medium-sized sprouts in half for even cooking. If some are large, you may quarter them.
Bake It: Bake it at 375 F for 30 minutes.

For another handy guide, check out this Sheet Pan Roasted Vegetables Recipe for tips on prepping veggies.

How to Roast Brussels Sprouts Without Burning Them?

Roasting Brussels sprouts to perfection without burning them requires attention to a few key techniques. Here’s how to achieve crispy, golden-brown sprouts with tender centers every time:

Prep the Sprouts Properly

Wash the sprouts thoroughly and remove any yellowed or damaged outer leaves.
Cut the sprouts in half through the stem so they cook evenly.

Coat Evenly in Oil and Seasonings

Toss the sprouts in a large bowl with olive oil, ensuring they are evenly coated. Use just enough oil to give them a light sheen, as too much can cause them to steam rather than roast. Add garlic, salt, and pepper for flavor.

Place Cut Side Down

Arrange the halved Brussels sprouts in a single layer on the sheet, with the cut side down. This positioning ensures the flat side caramelizes without burning the outer leaves.

Roast at the Right Temperature

Set the oven to 400 F for optimal roasting. This high heat crisps the sprouts without overcooking them.

Stir Halfway Through

Roast or 20-25 minutes, flipping the sprouts halfway through to ensure even cooking. This step helps the leaves toast lightly without charring.

Monitor Closely Toward the End

Check the sprouts in the last 5 minutes. If the outer leaves start to brown too quickly, lower the heat slightly or remove them early.

Add Glaze at the End

If using a syrupy glaze, like pomegranate molases or balsamic glaze, drizzle it over the sprouts in the last 2–3 minutes of roasting to prevent burning from the sugars.

Can I Precook Brussels Sprouts Before Roasting, and Will They Still be Crispy?

Yes, you can! But there are a few things to remember to ensure they still turn out crispy. Par-cooking them can be a great way to speed up roasting and make them more evenly cooked. Here’s how to do it without sacrificing crispiness:

Methods for Precooking

Blanching: Boil the sprouts briefly in salted water for 2–3 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain and pat them completely dry before roasting.
Steaming: Steam the sprouts for 3–4 minutes until tender but not soft. Let them cool and dry thoroughly.

Why Drying Is Key

Moisture is the enemy of crispiness. After blanching or steaming, make sure the sprouts are completely dry before tossing them with oil. Any residual water will cause them to steam instead of roast, making them soggy.

Roasting After Precooking

Toss the precooked, dry Brussels sprouts in olive oil, garlic, salt, and pepper.
Arrange them cut side down in a single layer on a rimmed baking sheet lined with parchment paper.
Roast at 425 F for 15–20 minutes. Since they’re already partially cooked, they will roast more quickly than raw sprouts.

How to Ensure Crispiness

Use a hit oven (high heat is crucial).
Avoid overcrowding the pan. If the sprouts are too close together, they’ll steam instead of getting crispy.
Add any sugary glazes, like pomegranate molasses, in the last few minutes to prevent burning.

Serving Suggestions for Roasted Brussels Sprouts with Pomegranate

Bringing a flavorful, colorful side dish like roasted Brussels sprouts with pomegranate to your table is one thing, but knowing how best to serve it is what truly elevates your meal.

Pairing with Other Dishes

This vibrant side dish shines on its own but pairs beautifully with other flavors. Here’s how you can make your holiday table even more spectacular:

Roasted Turkey: The earthy and tangy notes of pomegranate Brussels sprouts pair perfectly with the richness of roasted turkey, making this duo a holiday favorite.
Mashed Sweet Potatoes: The creamy texture of sweet potatoes balances the crispiness of the sprouts while introducing a complementary touch of sweetness. For a perfect match, try this recipe for Creamy Savory Mashed Sweet Potatoes.
Creamy Soups: Serve alongside a comforting soup like this Creamy Roasted Cauliflower Soup to create a wonderful starter course.
Grilled Salmon: Salmon richness pairs well with pomegranate seeds’ freshness and acidity. A drizzle of pomegranate molasses glaze ties the flavors together. Check out this Mediterranean Salmon Recipe.
Pork Tenderloin: A roasted or glazed pork tenderloin brings out the sweet and tangy notes of the
Quinoa Salad: A light, citrusy quinoa salad complements the Brussels sprouts and keeps the meal fresh and nutritious.
Fall Kale Salad: For another inspiring dish full of vibrant flavors, try the Fall Harvest Salad with Figs and Candied Pecans.

Storage and Tips

If you’re lucky enough to have leftovers, store them in an airtight container. They reheat beautifully in an air fryer, oven, or cast iron skillet, ensuring super delicious results even the next day.

For first-time Brussels sprout fans, this Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses is the best way to fall in love with these vibrant veggies. The combination of flavors, textures, and colors will leave your whole family reaching for seconds. Add it to your recipe card today and enjoy the perfect fall side dish that’s sure to impress at every gathering!

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