Roasted Brussels Sprouts with Pomegranates -

Roasted Brussels Sprouts with Pomegranates

These roasted Brussels sprouts with pomegranates are crisp around the edges and tossed with a simple balsamic vinaigrette, toasted nuts, and fresh pomegranate seeds for a bright, flavorful side dish.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 150kcal

Author Ann Otis

Ingredients

2 pounds brussels sprouts trimmed and halved
3 tablespoons extra virgin olive oil divided
kosher salt and ground black pepper
2 tablespoons balsamic vinegar
1 small clove garlic grated
1 cup pomegranate seeds approximately 1 pomegranate
1/4 cup toasted pine nuts or pecans
2 tablespoons shaved or grated Parmesan optional

US Customary - Metric

Instructions

Place an oven rack on the top 1/3 shelf and preheat the oven to 425 degrees F. Optional: line a sheet pan with parchment paper or aluminum foil for easy cleanup.
In a large bowl, toss together the brussels sprouts with 2 tablespoons of olive oil. Spread in a single layer on the prepared pan, then sprinkle evenly with salt and pepper.
Roast for 20-25 minutes, stirring halfway through, until soft and caramelized.*
In a small bowl, whisk together the balsamic vinegar, garlic, and remaining olive oil.
In a large bowl (you can use the same bowl from step 2), toss together the roasted brussels sprouts, pomegranate seeds, pine nuts, and vinaigrette. Sprinkle with Parmesan, and add more salt and pepper if desired.

Video

Notes

*The cooking time will depend on the size of the brussels sprouts. Medium brussels sprouts will take around 20-25 minutes, while larger ones can take up to 30 minutes and smaller ones can cook in as quickly as 15 minutes.

Nutrition