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Roasted Brussels Sprouts with Pomegranate Molasses

4.67 from 6 votes
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Published November 12, 2013 - Last Updated December 12, 2018

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.

Roasted Brussels Sprouts with Walnuts & Pomegranate Molasses - Simple and delicious vegan side dish with roasted Brussels sprouts, toasted walnuts, pomegranate molasses & seeds. Recipe for pomegranate molasses.

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 Walnuts & Pomegranate Molasses - Simple and delicious vegan side dish with roasted Brussels sprouts, toasted walnuts, pomegranate molasses & seeds. Recipe for pomegranate molasses.

Roasted Brussels Sprouts with Pomegranate Molasses - Easy Vegan Holiday Side Dish Recipe

Roasted Brussels Sprouts with Pomegranate Molasses

4.67 from 6 votes
Servings
8 servings
Prep Time
5 minutes
Cook Time
20 minutes
Kosher Key
Parve
Print Recipe

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)
US Customary - Metric

Recipe Notes

Pomegranate Molasses Recipe

You will also need: mixing bowl, sheet tray, aluminum foil

Instructions

  1. Preheat oven to 450 degrees F. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil. 

    Tossing brussels sprouts with oil in a mixing bowl.

  2. Spread evenly a sheet tray covered with aluminum foil. Sprinkle with salt and pepper to taste.

    Brussels sprouts spread on a foil-lined baking sheet.

  3. 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.

    Roasted Brussels Sprouts with Pomegranate Molasses - Easy Holiday Recipe

  4. In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts.

    Tossing roasted brussels sprouts with toasted walnuts.

  5. Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.

    Roasted Brussels Sprouts with Pomegranate Molasses - Easy Vegan Holiday Side Dish Recipe
Nutrition Facts
Roasted Brussels Sprouts with Pomegranate Molasses
Amount Per Serving
Calories 223 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 1g 5%
Sodium 30mg 1%
Potassium 521mg 15%
Total Carbohydrates 16g 5%
Dietary Fiber 5g 20%
Sugars 6g
Protein 6g 12%
Vitamin A 17.1%
Vitamin C 117.9%
Calcium 6.2%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.

About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

    • Tori Avey says

      November 12, 2013 at 5:12 pm

      Hi Anna, so sorry, I had written the temp above the directions and for some reason my recipe input format sometimes deletes the first line– it’s a weird glitch. They should roast at 450 degrees F. Enjoy!

  31. Mary Breen says

    November 12, 2013 at 8:43 pm

    will you do a receipt for stuffed cabbage (glumpke) with a tomato based sweet sour gravy. i had it years ago, fixed it it was a big hit with the family. lost the receipt in a house fire.

    Reply

  44. Bonnie Emm says

    November 12, 2013 at 7:19 pm

    Brussels sprouts and bread pudding are the only two things on the planet that I won’t eat. I have no idea why, but there’s no grey area and it doesn’t matter how you prepare them.

    Reply

  59. David Goldsmith says

    November 12, 2013 at 6:42 pm

    Oh no it’s purely psychological, but it’s childhood stuff and it’s deep. But just to stay on point, let me say that if anyone would know how to make them delicious, it would be Tori Avey.

    Reply

    • Bonnie Emm says

      November 12, 2013 at 7:23 pm

      David–you might be a “supertaster” like I am. We detect bitterness in foods more than the average person, and that reads as poisonous. You might also have trouble with other foods where to you, they taste spoiled [I can’t eat bread pudding for that reason–it comes across as moldy]. This is a throwback to our animal past. It probably goes beyond your childhood trauma.

    • Rich Price says

      November 12, 2013 at 8:34 pm

      Just made the challah. It came out beautiful. I used a shortcut of kneading it in a bread machine. It did a beautiful job and made it a bit easier. Thanks for the recipe. Love it!

    • Yolanda Kraft says

      November 17, 2013 at 11:53 am

      I am always looking for ways of making my family eat healthy. And Brussels sprouts are not a favorite around here. Could you please send me me your recipe. Thanks,

      Yolanda

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