In this recipe for Roasted Brussels Sprouts with Pomegranate Molasses, tender roasted sprouts are topped with sweet, rich homemade pomegranate molasses, toasted walnuts, and fresh pomegranate arils. This beautiful dish is filled with texture and flavor, a delightful side for a holiday gathering.
There may be no vegetable that is as polarizing as Brussels sprouts. Those who like them love them, while those who don’t seem to loathe the very thought of them.
I never really understood the aversion to Brussels sprouts. Steamed and boiled Brussels sprouts are pretty boring, I’ll give you that. However, roasting coaxes out tons of flavor from these simple little veggies. Roast them with olive oil, salt and pepper, then drizzle them with a scrumptious sauce. Like magic, Brussels sprouts go from boring veggie to crave-worthy side dish.
What is the History 0f Brussels sprouts?
Brussels sprouts are actually a variety of the common cabbage, with several miniature cabbage-like heads growing around a stem. They are known by a variety of names, including “nobby greens,” “bonsai cabbages,” or simply “sprouts.” Though an early ancestor of Brussels sprouts may have been culivated in ancient Rome (there is some debate on this), Brussels sprouts as we know them today first gained popularity in Belgium and are named for– you guessed it– the city of Brussels! They were grown in English and French gardens at the end of the 18th century, and Thomas Jefferson planted them in his Monticello garden in 1812. Over time, their popularity spread throughout the United States.
Here I’ve roasted a batch of Brussels sprouts, then drizzled them with my homemade pomegranate molasses. I highly recommend using my molasses recipe, which has added sweetness to offset the pomegranate’s tartness. It’s super easy to make, and can be made a few days ahead to save on time.
Scatter these Brussels sprouts artfully on a platter and serve them at your next soiree. The crispy yet tender roasted Brussels sprouts are perfectly dressed by the sweet tartness of pomegranate molasses. I especially loved the crunchy toasted walnuts and those little bursts of sweetness from the pomegranate seeds.
So what about you? What do you think of Brussels sprouts… love ’em or hate ’em?
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Roasted Brussels Sprouts with Pomegranate Molasses
Ingredients
- 2 lbs Brussels sprouts, cleaned and cut in half
- 1/4 cup olive oil
- Sea salt and pepper, to taste
- 1 cup chopped walnuts, toasted
- 1/3 cup fresh pomegranate seeds
- 2 tbsp pomegranate molasses (see notes)
Notes
Instructions
- Preheat oven to 450 degrees F. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil.
- Spread the sprouts evenly across a baking sheet. You can line the tray with parchment for easier cleanup, if desired (the pictures here show aluminum foil, but I no longer use that to line my trays). Sprinkle with salt and pepper to taste. I use around 3/4 tsp salt and 1/4 tsp pepper in the beginning, then add more to taste later, if needed.
- Roast for 15 minutes, until some of the outer leaves start to blacken around the edges. Bite through one to test for tenderness and doneness. I like them quite tender.
- In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts. Season with additional salt and pepper, if desired.
- Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.
Cherie J says
AMAZING! Such an easy recipe that yields a most delish and very festive dish! Shana Tova!
Shira says
Hi Tori!
Love this recipe and all you do! Could I make this the night before and re heat it next day?
Thanks! xx Shira
Tori Avey says
Hi Shira! Feel free to roast the brussels ahead, they reheat nicely. The pomegranate molasses can be made ahead too, and the toasted walnuts. I would wait until just before serving to reheat and combine all ingredients. Enjoy!
Beth Handa says
HI Tori, I can’t wait to make these tomorrow night for Rosh Hashanah. Can I prepare earlier in the day and reheat before serving? Thank you.
Tori Avey says
Hi Beth! No problem, roasted vegetable dishes like this tend to reheat very nicely. Be sure to add the molasses and pomegranate seeds after reheating, not before. Enjoy!
Scott says
My son has a nut allergy, would pine nuts work with the pomegranate?
Ashley at ToriAvey.com says
Hi Scott, Tori’s assistant Ashley here. I think pine nuts would make a nice substitute in this recipe.
nermal says
Isn’t this a Bobby Flay recipe?
Tori Avey says
Bobby Flay may have something similar. Google and you’ll see lots of versions of this dish.
David T says
This recipe was a HUGE hit at Thanksgiving. My daughter and I had fun making the pomegranate syrup (which we will use on pancakes tomorrow!) and the blend of the crunchy pomegranate seeds with the crispy brussels sprouts was perfect. Was hoping to have leftovers… nope!
David T says
Just saying… making these for a Christmas Eve dinner tomorrow night. Love the pomegranate syrup and I’m munching on the seeds right now.
Will keep making this recipe!!!