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. I often wonder if the loathing stems from never having them well cooked. Steamed and boiled Brussels sprouts are pretty boring, I’ll give you that. Roasting, however, brings out a magical flavor from these little veggie treasures. 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.
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 we can credit American Founding Father Thomas Jefferson with planting 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, as it is sweeter and richer than the average bottled pomegranate molasses. 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. I ate a full plateful of them a few nights ago, just after I snapped these pics (which might explain why I didn’t take the time to properly light them… I was hungry!). It was both my lunch and dinner, and I was a happy camper. The crispy yet tender roasted Brussels sprouts were 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. I can’t imagine a more easy or elegant side dish for your holiday table.
So what about you? What do you think of Brussels sprouts… love ’em or hate ’em?
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Roasted Brussels Sprouts with Pomegranate Molasses
8 servings
5 minutes
20 minutes
Parve
Description
Simple and delicious side dish with roasted Brussels sprouts, toasted walnuts, pomegranate molasses & seeds. Recipe for pomegranate molasses.
Ingredients
- 2 lbs Brussels sprouts, cleaned and cut in half
- 1/4 cup olive oil
- Salt and pepper
- 1 cup walnuts, toasted
- 1/3 cup fresh pomegranate seeds
- 2 tbsp pomegranate molasses (see 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 evenly a sheet tray covered with aluminum foil. Sprinkle with salt and pepper to taste.
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.
Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.
Shira says
December 1, 2018 at 3:12 pmHi 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
December 2, 2018 at 9:37 amHi 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
September 8, 2018 at 8:44 amHI 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
September 8, 2018 at 10:22 amHi 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
November 20, 2017 at 4:30 amMy son has a nut allergy, would pine nuts work with the pomegranate?
Ashley at ToriAvey.com says
November 20, 2017 at 9:00 amHi Scott, Tori’s assistant Ashley here. I think pine nuts would make a nice substitute in this recipe.
nermal says
January 13, 2017 at 11:50 amIsn’t this a Bobby Flay recipe?
Tori Avey says
January 13, 2017 at 12:43 pmBobby Flay may have something similar. Google and you’ll see lots of versions of this dish.
David T says
November 28, 2014 at 11:42 amThis 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
December 23, 2014 at 6:44 pmJust 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!!!
Kaelee says
April 19, 2014 at 1:24 pmWe served the brussel sprouts and pomegranate syrup this year for Passover and they were definitely a hit! Thank you for another great recipe to add some variety!
Tori Avey says
April 20, 2014 at 11:26 amGreat Kaelee! Thank you for writing.
Leta says
January 6, 2014 at 8:57 pmI made these for a get-together over the holidays. Delicious! I added red wine vinegar to the pom molasses and reduced it to a languid slurry before adding to the roasted sprouts. I could eat this every day! The Brussels sprouts adverse out there will be converted (to Brussels Sproutism?) by this revipe.
Andrea says
December 26, 2013 at 8:10 amThis was really too sweet. I was not a fan of the overwhelming sweetness.
Tori Avey says
December 26, 2013 at 8:57 pmI’m sorry to hear that Andrea. You can certainly cut down on the pomegranate molasses and seeds, or eliminate them altogether, if you prefer a more savory dish– they roast up great with just olive oil, salt and pepper.
wendy says
November 24, 2013 at 7:00 amI’m looking at this for Thanksgiving. Do you think it could be made ahead and heated up?
Tori Avey says
November 24, 2013 at 10:48 amThe prep can all be done ahead (making pom molasses, roasting walnuts, etc.) but I recommend roasting the Brussels sprouts as close to serving time as possible for the freshest taste.
Sherry Rowley says
November 21, 2013 at 1:43 amI kinda want to try this… Still trying to convince myself I like this vegetable
Kendall says
November 18, 2013 at 5:59 amHey Tori these look delish! Is there a seed substitute instead of walnut? My niece is allergic. What about roasted pumpkin seeds?
kendall
Tori Avey says
November 18, 2013 at 9:06 amPumpkin seeds would be great Kendall, also toasted sunflower seeds would be nice.
Rick Carr says
November 17, 2013 at 7:50 pmI haved loved them for years but only because of one secret I found. Buy medium to large ones and peal away leaves until the dark green is gone (almost white) aand then cook them. The strong, bitter flavor is from the heavy dose of dark green, probably Chlorophyll in the outer leaves.
Amy K. says
November 17, 2013 at 11:58 amLove them – roasted! This recipe looks yum! I made your pomegranate molasses a couple of years ago; I’d seen you demo at Zabar’s in NYC and you used it on brisket. I used it on a turkey breast (hubby & some others don’t eat red meat) and it was delicious.
Happy Thanksgivikah!
Tori Avey says
November 17, 2013 at 5:29 pmSo cool that you made it out to the Zabar’s demo Amy! You will love this recipe, it’s another great way to use the pom molasses. Enjoy!
Kathleen Sander says
November 16, 2013 at 9:09 pmYum
Trina Harris says
November 15, 2013 at 5:30 amAnother variation: I do mine with rings of leeks on top. I bake them until the leeks are brown and crunchy, and the bottoms and outside of the sprouts are brown and crunchy too (lay 1/2 sprouts flat side down and careful they don’t burn). Some sliced mushrooms between the sprouts on the bottom and the leeks on top are great too!
Harvest Market Natural Foods says
November 14, 2013 at 5:34 pmLove ’em!
Kimberley Barca says
November 14, 2013 at 4:57 amThis year my marker selling them $2.50 a lb! Buying 2lbs freeze a pound! Yum their delish in homemade veggie only soup cut them in half!
Kimberley Barca says
November 14, 2013 at 4:55 amOh I love them! roasted golden brown , I whip olive oil evoo and fresh lemon juice dash balsamic vinegar and make a cold salad w them yum!
Stephanie Carter says
November 13, 2013 at 4:42 pmI really want to love them, but I don’t know if I ever can
Esther Green says
November 13, 2013 at 3:28 pmNice!!! I’m going to have to give this a try. Very festive looking too!
moshe stander says
November 13, 2013 at 6:37 amMost kashrus agencies advise not to eat whole brussel sprouts as there is no way to check for insects properly without destroying the vegetable.
Tori Avey says
November 13, 2013 at 7:33 amHi Moshe, if you prefer you can slice them in half prior to roasting, which may make them easier to clean.
Barbara Cheitel says
November 13, 2013 at 1:58 pmLove them roasted with red onion and drizzle balsamic vinegar in then. DELISH!
Ann Golub says
November 13, 2013 at 12:51 pmlove them?
Cathy Malkin says
November 13, 2013 at 8:26 amLove! My toddler makes me buy them every time we are at the market. 🙂
Carbon Sage says
November 13, 2013 at 5:30 amYummmmm
Clara Rapoport Koss says
November 13, 2013 at 5:29 amthis looks amazing!!!!!
Hallie Mac says
November 13, 2013 at 5:06 amLOVE!! Just some olive oil and rock salt = DELISH
Debbie Samuels says
November 13, 2013 at 5:06 amLove them but hate growing them!Aphids
Chef Stef Candy says
November 13, 2013 at 3:53 am❤️❤️❤️❤️❤️❤️❤️❤️
Margaret Morrison says
November 13, 2013 at 3:12 amHow about something with squash and something sweet on it like honey and lots of real butter??/