Irresistible Pomegranate Brussels Sprouts Recipe to Impress

There’s something magical about the combination of sweet and savory, and when it comes to Pomegranate Brussels Sprouts, this dish is a superstar. Imagine tender Brussels sprouts roasted to perfection, their earthy flavor enhanced by the burst of juicy pomegranate seeds, creating a tantalizing explosion with every bite. The aroma wafts through your kitchen, inviting everyone to the table like a siren song.

This delightful dish has become my go-to for family gatherings and holiday feasts. Picture this: my cousin once declared these little green gems so good that he tried to take home the leftovers, only to be thwarted by my sneaky plan to hide them in a salad. If you want a dish that steals the show at any gathering, Pomegranate Brussels Sprouts will not disappoint!

Some friends once tasted these roasted delights and were convinced I had secret culinary powers. Little did they know it was just me mastering the art of oven-roasting!

Essential Ingredients

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

• Brussels Sprouts: Look for firm, bright green sprouts; smaller ones tend to be sweeter and less bitter.

• Pomegranate Seeds: Fresh seeds add juicy bursts; if unavailable, look for store-bought versions.

• Olive Oil: Extra virgin olive oil enhances flavors; use it generously for roasting.

• Salt and Pepper: Essential seasoning that brings out the natural flavors of the sprouts.

• Balsamic Vinegar: Adds tangy depth; opt for high-quality vinegar for the best taste.

• A sprinkle of Feta cheese (optional): Adds creaminess and a salty kick; not necessary but highly recommended!

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

How to Make Pomegranate Brussels Sprouts

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature ensures perfectly roasted Brussels sprouts with crispy edges.

Prepare the Brussels Sprouts: Trim the ends off each sprout and remove any yellow leaves. Cut them in half for quicker roasting and better caramelization.

Toss with Olive Oil and Seasonings: In a large bowl, combine halved Brussels sprouts with olive oil, salt, and pepper. Make sure they’re well coated—this will give them that lovely golden color.

Roast Until Golden Brown: Spread the seasoned sprouts on a baking sheet in a single layer. Roast them for about 25-30 minutes or until they are tender and nicely caramelized around the edges.

Add Pomegranate Seeds & Balsamic Glaze : Once your sprouts are out of the oven, immediately toss them with fresh pomegranate seeds and drizzle with balsamic vinegar for an extra flavor pop.

Serve Warm & Enjoy : Transfer your Pomegranate Brussels Sprouts to a serving platter. If desired, sprinkle some feta cheese on top just before serving for an added touch of deliciousness.

Now you have an amazing dish ready to impress your family or friends! Each step not only guides you through but ensures that your kitchen fills with mouthwatering aromas that no one can resist.

Perfecting the Cooking Process

Begin by roasting the Brussels sprouts first to achieve a crispy exterior, then toss them with pomegranate seeds just before serving to keep them fresh.

Add Your Touch

Feel free to add nuts like walnuts or pecans for a delightful crunch, or drizzle honey for added sweetness if desired.

Storing & Reheating

Store leftover Pomegranate Brussels Sprouts in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat until warm.

The first time I made Pomegranate Brussels Sprouts, my friends were skeptical. But after one bite, they were begging for the recipe!

FAQ

How can I make Pomegranate Brussels Sprouts vegan?

Simply omit any butter or cheese and use olive oil instead for roasting.

Can I prepare Pomegranate Brussels Sprouts ahead of time?

Yes, you can roast the sprouts in advance and add pomegranates before serving.

What pairs well with Pomegranate Brussels Sprouts?

These delightful sprouts complement roasted meats, grains, or even as a standalone salad.

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Pomegranate Brussels Sprouts

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• Author: Clara Rosewood
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Elevate your dining experience with Pomegranate Brussels Sprouts, a stunning dish that harmonizes the earthy flavors of roasted Brussels sprouts with the sweet burst of pomegranate seeds. Perfect for holiday feasts or weeknight dinners, this recipe is simple yet impressive, making it a must-try for any occasion.

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Ingredients

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• 1 lb Brussels sprouts, halved
• 1 cup fresh pomegranate seeds
• 2 tbsp extra virgin olive oil
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp balsamic vinegar
• ¼ cup feta cheese, crumbled (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the ends off the Brussels sprouts and remove any yellow leaves. Halve them for even roasting.
3. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until well coated.
4. Spread the sprouts on a baking sheet in a single layer and roast for 25-30 minutes or until golden brown and tender.
5. Once out of the oven, immediately add pomegranate seeds and drizzle with balsamic vinegar.
6. Serve warm; if desired, sprinkle feta cheese on top before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 8g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 5mg