These Pomegranate Brussels Sprouts are so good you’ll want to eat a whole bowl of them! Crispy roasted brussels sprouts are tossed together with toasted hazelnuts, pomegranate seeds and feta, then drizzled with a sweet and sticky pomegranate glaze. They’re a must make side dish for fall and winter and perfect for your holiday table!
If you love roasted brussels sprouts as much as I do, then you need to try these balsamic maple roasted brussels sprouts with bacon!
Why you’ll love them
Sweet and salty – These brussels sprouts have the perfect balance of sweet and salty flavors. Salty feta paired with the sweet and slightly tart pomegranate glaze is a delicious combo!
Pomegranate glaze – This simple pomegranate glaze is so much better tasting than any pomegranate molasses you’ll find at the grocery store. You only need a few ingredients to make it and about 10 minutes.
Crispy brussels sprouts – The best way to consume brussels sprouts in my opinion is to roast them until their tender, caramelized, and crispy. The bitterness that they can have when they’re raw completely disappears and the texture is unbeatable.
Ingredients you’ll need
- Brussels sprouts – When buying brussels sprouts, look for ones that have bright green leaves that are tightly packed together, are firm, and are on the smaller side. The smaller they are the sweeter, versus larger ones that tend to taste more like cabbage.
- Olive oil – Olive oil or avocado oil is needed to toss the brussels sprouts in before they roast. This is what makes them crispy.
- Pomegranate juice – Look for juice that isn’t sweetened. POM is the brand I use.
- Maple syrup – Pomegranate juice is fairly tart, similar to cranberry juice. The maple syrup is what is used to sweeten the glaze.
- Balsamic vinegar – Used in the glaze. It adds acidity, but also a touch of sweetness.
- Feta – I always recommend buying a block of feta instead of the crumbles. The texture is creamier and the flavor is superior.
- Hazelnuts – Toasted hazelnuts add a great crunch to the brussels sprouts side dish. Flake off as much of the skins as you can after they’ve been toasted as the skins can sometimes taste bitter.
- Pomegranate seeds – Also known as pomegranate arils. They add a sweet pop of flavor and texture to the brussels sprouts side dish.
How to make pomegranate brussels sprouts
Roast the brussels sprouts – Spray a rimmed sheet pan with cooking oil. Place the halved brussels on the sheet pan and drizzle with olive oil. Sprinkle generously with salt and pepper and then use your hands to toss them around until they’re coated.
Arrange them into a single layer, cut side down. Make sure there is enough space in between them so they roast and don’t steam. Roast on the middle rack of the oven for 20-25 minutes or until they’re tender and caramelized.
Make the pomegranate glaze – While the brussels sprouts roast, add the pomegranate juice, balsamic vinegar, and maple syrup to a small saucepan. Bring the mixture to a boil and then lower the heat to medium and let it simmer.
Stir occasionally so the glaze doesn’t stick to the sides and bottom of the pan. After about 10 minutes or so it should be reduced to about 1/3 cup and slightly thickened, just like balsamic glaze.
Combine ingredients – Place the brussels sprouts into a serving bowl and top them with crumbled feta, roughly chopped toasted hazelnuts, and pomegranate seeds. Drizzle your desired amount of pomegranate glaze on top and eat!
What to serve with brussels sprouts
These pomegranate glazed brussels sprouts will go great with chicken, beef, pork, salmon, or your favorite pasta. Below are some specific recipes I think they will pair well with.
How long will roasted brussels sprouts keep?
Roasted brussels sprouts will only stay crispy right after you make and serve them. They are best the day they are made, however the flavor will still be great if you eat them as leftovers. They will keep in an airtight container in the refrigerator for 2-3 days.
More recipes using brussels sprouts
Did you make these pomegranate brussels sprouts? I’d love if you’d leave a recipe rating and review below.
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta
- 1/3 cup pomegranate seeds
- 1/4 cup chopped toasted hazelnuts
- 1 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
- Preheat oven to 400° F. And spray a rimmed sheet pan with cooking oil.
- Place the brussels sprouts onto the sheet pan and drizzle the olive oil on them. Sprinkle on a good amount of salt and pepper and use your hands to toss them together until their coated. Spread them out into a single layer, cut side down. Place the pan in the oven on the middle rack and roast for 20-25 minutes or until they’re tender and caramelized.
- While the brussels sprouts are roasting make the pomegranate glaze. Add the pomegranate juice, maple syrup, and balsamic vinegar to a small saucepan. Bring it to a boil and then reduce the heat to medium. Let the mixture simmer for about 10 minutes or until it’s reduced to 1/3 cup. Stir occasionally to prevent it from sticking to the side or bottom of the pan.
- Remove the Brussels sprouts from the oven and put them in a serving bowl. Top with crumbled feta, hazelnuts, and pomegranate seeds. Drizzle on your desired amount of the pomegranate glaze and serve.
Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 152mgCarbohydrates: 24gFiber: 5gSugar: 14gProtein: 7g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.