This simple, healthy recipe is perfect for the holidays! Roasted brussels sprouts with walnuts and pomegranates is an easy side dish you’ll want to save for years to come.
Roasted BrusselS Sprouts with Walnuts and Pomegrantes is Easy!
You don’t have to be a pro in the kitchen to tackle this delicious recipe. And it won’t take days or even hours to cook. I enjoy making various versions of this side dish each year. This one is by far the healthiest and doesn’t skimp on flavor or texture.
Flavorful and Packed with Nutrients
Roasted brussels sprouts with walnuts and pomegranates each bring essential nutrients and minerals to the table, literally. This dish contains:
• ALA Omega-3 Fatty Acids
• Vitamin C
• Vitamin K
• Cancer fighting benefits
• And much more
This tasty low calorie dish is worth serving at your next dinner party or just as a weeknight side plate.
how to cut and SEASON brussels sprouts
Brussels sprouts are the main star of this dish. One of my favorite ways to cook them is by roasting. They come out crisp and flavorful. Before you roast, you’ll need to wash, cut, and season them.
RINSE AND REPEAT
First step is to give these babies a good rinse. I usually put them in a bowl with cold water. Make sure the water completely covers the brussels sprouts. Use your hands to swirl them around and press them down. Rinse a couple of times.
CUT AND DISCARD
You’ll want to make both horizontal and vertical cuts to your brussels sprouts. You can accomplish this in three easy steps. One tip is to complete each step with the entire bunch of brussels sprouts before moving to the next one. It makes the process quicker.
- Cut off and discard the bottom stalk of the brussels sprouts. This is the tan/white, tough part. You’ll make a horizontal cut.
- Pull off and discard any wilted or discolored leaves.
- Slice the brussel sprout in half by cutting it vertically.
You have a couple of options when it comes to seasoning. If you’d prefer to use one less dish, you can season the brussels sprouts directly on the pan. Or if you’d like you can use a separate bowl to ensure full coverage. I have used both methods but typically opt for the bowl one.
Pan Method- Place the brussels sprouts closer together in the center of a baking sheet. Drizzle olive oil and sprinkle sea salt and pepper. Use your hands or a large spoon to toss and coat.
Bowl Method- Put the brussels sprouts in a separate bowl. Drizzle olive oil and sprinkle sea salt and pepper. Use your hands or a large spoon to toss and coat.
ROASTED BRUSSELS SPROUTS- SIMPLE AND DELICIOUS
Now on to roasting. The crisp flavor and golden color of roasted brussels sprouts is worthy of a solo appearance. On a regular weeknight or weekend, you can roast and enjoy as is minus the added entourage. No need to fancy up this dish as it speaks for itself.
However, the title of this recipe is roasted brussels sprouts with walnuts and pomegranates. So that’s what we’ll make. I do pull out this recipe for special occasions or when I’m feeling fancy.
PLACE ON PAN
Once you have seasoned the brussels sprouts, regardless of which method you used, place them flat side down on the baking sheet. Make sure to space them apart. This ensures even cooking and allows any steam to escape. (Note: You’ll need to space further apart than the below picture shows. I had just started the process.)
With the 425º oven ready, place the pan inside. After 15 minutes, use your spatula to flip the brussels sprouts. Cook for an additional 10 to 15 minutes until crispy with a deep golden brown hue.
How to De-Seed a Pomegranate
First, can we discuss how amazing pomegranates are for a minute? Not only are they full of antioxidants but their crunchy, exotic flavor adds another level of delightfulness to this dish. Plus, they remind me of when I started dating my husband as they were our go-to snack.
Pomegranate arils (the seeds you eat within the pomegranate) taste a lot like cranberries with their tart yet sweet flavor. You may be wondering how you cut into these beauties to get to the seeds. Here are some quick tips:
- Cut off the top of the fruit (the top part that sticks up a bit).
- Slice into quarters. Try to slice along the white, pithy part. This will ensure you don’t cut into too many seeds.
- Pull out the seeds. Using a large size bowl, use your hands to gently pull out the seeds. Be sure to take off any skin or pithy membrane that remains on the seed. (Note: You can place the sliced pomegranate into a bowl of cold water to pull out the seeds.)
Snack on a couple and save the rest for the final dish! The pop of red complements the green of the brussels sprouts.
Toasted walnuts are quick and easy
I love toasted walnuts and especially when paired with brussels sprouts. The process is simple and can be completed in minutes. I always save this step for last.
You’ll want to toast the walnuts in a skillet over medium-low heat. You can add a small amount of olive oil to the pan (about 1 teaspoon) or go without oil. Be sure to stir often so as not to burn them. Toast for about 4 to 5 minutes. Remove from heat and set aside.
HEALTHY, DELICIOUS SIDE DISH
This recipe, roasted brussels sprouts with walnuts and pomegranates, is easy to make, healthy, and certainly worth serving at your next family get-together. Give it a try and let me know what you think. If you love it, leave a comment and be sure to share with others.
Roasted Brussels Sprouts with Walnuts and Pomegranates (Easy!)
- 1.5 pounds brussels sprouts trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 1/4 cup walnuts roughly chopped
- 3 tablespoons pomegranate seeds (arils) plus more to taste
- flaky salt to serve (I use Maldon's sea salt flakes)
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- Preheat oven to 425 degrees.
Prepare and Roast Brussels Sprouts
- Rinse brussels sprouts a couple of times in a large bowl. Trim and halve brussels sprouts. Discard any discolored and wilted leaves. Cut off the white stem (horizontal cut) then slice brussels sprouts in half (vertical cut).
- In a large bowl, drizzle olive oil and sprinkle salt and pepper on the brussels sprouts. Then toss the brussels sprouts to coat.
- Spread brussels sprouts evenly on a baking sheet cut-side-down. Make sure they are spaced apart. Roast until crisp and a deep golden brown. Be sure to flip halfway through about 15 minutes into baking. This ensures even browning.
- Meanwhile, de-seed a pomegranate by first cutting off the top of the fruit (top part that sticks up a bit.
- Slice it into quarters. Try to slice along the white, pithy part. This will ensure you don't cut into too many seeds.
- Pull out the seeds. Using a large size bowl, use your hands to gently pull out the seeds. Be sure to take off any skin or pithy membrane that remains on the seed.
- Toast the walnuts in a skillet over medium-low heat. Be sure to stir frequently to avoid burning them. Toast for about 4 to 5 minutes. Remove from heat and set aside.
Combine All Ingredients
- Once the brussels sprouts are done, on a big platter combine brussels sprouts, pomegranates, and walnuts. Toss and add one pinch or two of flaky salt.
- If you'd prefer to add a dressing combine 1/2 cup of balsamic vinegar and 1/4 cup of white sugar in a saucepan on the stove. Bring it to a boil and then reduce heat for 10-15 minutes until thick. Add this to the final combined dish and toss.