Irresistible Pomegranate Brussels Sprouts Recipe Delight

There’s something magical about the combination of sweet and savory, and when it comes to Pomegranate Brussels Sprouts, this dish delivers a flavor explosion that will have your taste buds dancing. Picture crispy Brussels sprouts, caramelized to golden perfection, glistening with vibrant pomegranate seeds. The aroma wafts through the kitchen, enticing everyone around as they wonder what culinary delight awaits them.

This delightful recipe isn’t just a side dish; it’s a celebration! I recall the first time I made Pomegranate Brussels Sprouts for Thanksgiving. My family was skeptical at first, eyeing the green veggies like they were about to start a revolution against my cooking skills. But once they tasted them, oh boy, those skeptics transformed into enthusiastic fans! Perfect for holiday gatherings or cozy weeknight dinners, these sprouts promise an incredible burst of flavors you’ll want to savor.

I remember my aunt’s face lighting up when she took her first bite of these delightful sprouts; it was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Look for firm, bright green sprouts without blemishes; they should feel heavy in your hand.

• Olive Oil: Use high-quality extra virgin olive oil for depth of flavor and health benefits.

• Pomegranate Seeds: Fresh seeds are best for bright color and juicy sweetness; you can find them in stores or extract from ripe pomegranates.

• Balsamic Vinegar: Choose aged balsamic vinegar for its rich sweetness that complements the sprouts beautifully.

• Salt and Pepper: Freshly ground pepper and coarse sea salt enhance every bite with flavor.

• Honey (optional): A drizzle adds an extra layer of sweetness if desired; adjust based on your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pomegranate Brussels Sprouts

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup later. Trim the ends off each Brussels sprout and slice them in half lengthwise.

Toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper until well coated. Spread them out on the prepared baking sheet in a single layer; this helps them roast evenly.

Roast the sprouts in your preheated oven for about 20-25 minutes until they are golden brown and crispy on the edges. Halfway through roasting, give them a good toss so every sprout gets its moment in the spotlight.

While the sprouts roast, prepare your pomegranate seeds by cutting open a pomegranate and gently removing the seeds or using store-bought ones if you’re short on time. You want those little gems ready to add their burst of flavor!

Once the sprouts are perfectly roasted, remove them from the oven and drizzle with balsamic vinegar while they’re still hot. Toss everything gently to combine those flavors before adding your fresh pomegranate seeds right before serving.

Serve warm as a beautiful side dish that will leave everyone talking about your culinary prowess long after dinner is over!

Perfecting the Cooking Process

Start by roasting the Brussels sprouts until they’re crispy, then toss them with pomegranate seeds for freshness and flavor. This ensures each component shines in the final dish.

Add Your Touch

Feel free to swap pomegranate seeds with cranberries for a different twist or add nuts for crunch. Personalizing your dish can elevate it to new heights.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to regain crispiness instead of using a microwave.

Sharing this recipe with friends turned into a competition over who could make the best Pomegranate Brussels Sprouts. Spoiler alert: I won, and now everyone wants my secret!

FAQ

Can I use frozen Brussels sprouts for this recipe?

Yes, but fresh sprouts yield better texture and flavor in Pomegranate Brussels Sprouts.

How do I know when Brussels sprouts are cooked perfectly?

They should be crispy on the outside and tender inside—golden brown is ideal!

What can I serve with Pomegranate Brussels Sprouts?

These tasty sprouts pair well with roasted meats or as a holiday side dish.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Pomegranate Brussels Sprouts

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Pomegranate Brussels Sprouts are a delightful blend of sweet and savory flavors that will elevate any meal. This vibrant dish features crispy, roasted Brussels sprouts adorned with juicy pomegranate seeds and a drizzle of balsamic vinegar. Perfect for holiday feasts or cozy dinners, these sprouts not only impress with their stunning appearance but also deliver a burst of flavor that will turn skeptics into fans. Enjoy this nutritious side dish that’s simple to prepare and packed with health benefits!

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Ingredients

Scale 1x2x3x

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp extra virgin olive oil
• 1 cup pomegranate seeds (fresh)
• 2 tbsp aged balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp honey (optional)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until coated.
3. Spread the sprouts in a single layer on the baking sheet and roast for 20-25 minutes until golden brown, tossing halfway through.
4. While roasting, prepare the pomegranate seeds if using fresh ones.
5. Remove sprouts from the oven and drizzle with balsamic vinegar while hot; toss gently to combine.
6. Add pomegranate seeds just before serving for maximum freshness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 7g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg