We absolutely love these pomegranate roasted brussels sprouts and if you also happen to be a fan of roasted brussels, you are going to love this recipe. Roasted brussels sprouts are literally like healthy, salty french fries. Not going to lie, my husband and kids really do not feel they way that I do about these delicious little gems but literally, that just means more for me and I’m not ashamed of that. Is it possible to eat too many brussels sprouts? Well, maybe but that’s simply because of the high fiber content and well, we know what that can mean for some people. But oh well, I say, just deal with it because they are really that good. Just how good are brussels sprouts on the nutritional spectrum? These guys are loaded with vitamin B6, potassium, iron, vitamin K and vitamin C. Are you convinced yet? Well, add in the beautiful pomegranate seeds and delicious sweet pomegranate molasses and you are in business.
To begin, clean the brussels sprouts and slice them in half. Line a baking sheet with parchment paper, place the sprouts in a bowl and toss with olive oil. Then spread them out on the baking sheet and season with salt and pepper. Pop them into the oven and roast for 20 minutes until they are a beautiful golden brown color.
When they come out of the oven, try not to eat the whole pan. This part really is a challenge for me. The crispy, salty leaves are literally heaven! Transfer them to a bowl and drizzle the pomegranate molasses, add in the pomegranate seeds and top with some beautiful orange zest. This dish is absolutely beautiful. It’s perfect for entertaining and would make a great side dish for Thanksgiving.
- 2 lbs brussels sprouts
- 2 Tbsp good quality olive oil
- kosher salt and cracked pepper
- 1 Tbsp pomegranite molasses
- 3 Tbsp fresh pomegranate seeds
- zest of 1 medium orange
- Preheat oven to 425 degrees.
- Cut ends off of brussels sprouts and cut in half. Remove any brown outer leaves.
- Place trimmed brussels sprouts in a bowl and toss with olive oil. Spread evenly over a parchment lined rimmed sheet pan. Season with S&P.
- Roast for 20 minutes until golden brown and slightly charred.
- Remove from oven, transfer brussels sprouts to a bowl. Toss with pomegranate molasses and fresh pomegranate seeds. Top with fresh orange zest to serve.
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