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.
MY OTHER RECIPESHere 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.
LOVE THEM!!!
I like a lot of your recipes but draw the line at brussel sprouts – what else ya got!
I love Brussel Sprouts and this recipe looks foodgasmic! Gonna share.
Love them with cheese.
Good, you can have mine!
Thanks for the top Tori. I grilled broccoli and butternut squash, tossed in olive oil and lemon juice topped with pine nuts.
LOVE EM
I added fresh Brussels Sprouts to tonight’s dinner- lightly sauteed- and 3 of my four sons liked them! Success!
Love!
love! now that is..growing up..ugh!
What temperature do you cook this at?
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!
LOVE THEM!! & So does my husband and daughter!
with walnuts and grapes
Yummy! A wonderful holiday tradition for us.
Hated them as a child because my mother served them with a cream sauce. Love them roasted now as an adult.
got to be in the mood for em
My absolutely favourite vegetable!
Love love love brussel sprouts. Found a recipe with pancetta and potatoes mixed in. I’ll let you now how it goes.
Love ’em! Unless they’re overcooked, or bitter – not sure what makes them bitter.
Adore them!!!
Roasted with beets
Love them steamed and plain or roasted with a bit of olive oil, salt and pepper.
Wow! Yum!
Absolutely love them
Sorry, Tori. Just can not get them down.
Love them just plain. Hm
I’ve always liked brussel sprouts and we grew them in our garden growing up. I always fix them the same way so a new recipe sounds interesting. Thanks Tori!
That sounds awesome
Even better with Kosher bacon.
I’m making this for Thanksgiving…thanks!!
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.
that sounds wonderful, you will find that most people that like cabbage, will also like Brussel Sprouts.
Wow, now that sounds pretty good to me.
They are tasty if made right…
That looks amazing!
Bonnie Emm–that is amazing. Never heard that before. Wow!!!
OOoooo, I LOVE pomegranate molasses, always use that to make my barbeque sauce!!!!!!!!!
Yuck
love them
Yum!!! Yum???
I love them but have never had that recipe and it Looks great!
yeah its parve!
Somehow I don’t think hubby would try them…David Goldsmith is correct about childhood issues! However, the recipe does sound intriguing!
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.
love them with salt pepper garlic and olive oil so yummy
They look delish.
love em!
I had never liked BS – then I realized my mom only ever steamed them (she steams Everything). Roasted they are incredible. Now a favorite. Shocking! Can’t wait to try this version
I love them gently fried in olive oil and dressed with a Creamy Balsamic Dressing. The only way I WILL NOT eat them is boiled to death. This is why most people don’t like them!
Oh my gosh. We’re going to have to try this recipe with our Baby Purple Brussels Sprouts!
YUM! I will definitely make this
That sounds amazing! Definitely going to give it a try!
Agreed with Paula Qillen.
Once I tasted them properly prepared I loved them. Garlic; yes!
Love them!
Love!
If you don’t like them, you are not cooking them right. I love the recipe from Foodnetwork Screaming heads of sprouts. It is so delish!
Good, cleaned nice batch of fresh ones this morning, thinking what to do with them!…..Thanks! and all ingredients on hand to boot! LOL
They taste like horrifically bad breath!
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.
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.
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!
LOVE them!
Really? Why?
(I’m laughing like this is funny, but there might be medical reasons that Bsprouts cause death).
NO I WILL DIE
David Goldsmith
How’s about can, but don’t.
I love them!!
looks great
Love them roasted I’m black truffle oil, pepper and fleur DE sel
steamed with blue cheese dressing drizzled, ok, glopped on top lol
I love these little babies. Buy some every week and cook them in different wa ys. Have to try this one looks out of this world. xx
Just can’t
CAN’T.
Love my sprouts!!!
sounds yummy! I used to just use parmesan cheese & breadcrumbs, but my 5 yr old hated them… now I do Rosemary & Garlic & she cleans her plate…
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
Yes! Roasted = Excellent texture and taste!
I always liked Brussel sprouts.
love em..roasted with garlic!