Roasted Brussels Sprouts with Pomegranate

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

A Burst of Flavor: The Ultimate Roasted Brussels Sprouts with Pomegranate

Oh, the humble Brussels sprout! Once a much-maligned vegetable, it has truly come into its own, especially when treated with a little love and a hot oven. Today, I’m thrilled to share a recipe that takes this green gem from simple side dish to star attraction: my vibrant and utterly delicious Roasted Brussels Sprouts with Pomegranate. This dish isn’t just food; it’s a celebration of textures and flavors – the crispy, caramelized edges of the sprouts contrasting with the juicy, tart pop of pomegranate arils, all tied together with a hint of sweet balsamic glaze.

Whether you’re looking for the perfect holiday side, a healthy weeknight addition, or just want to impress your dinner guests, these Roasted Brussels Sprouts deliver every single time. It’s shockingly easy to make, yet presents with an elegance that suggests hours in the kitchen. Get ready to fall in love with a dish that’s as beautiful as it is flavorful!

What You’ll Need

Gather your simple yet powerful ingredients:

• 1.5 lbs fresh Brussels sprouts, trimmed and halved
• 2-3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup pomegranate arils (seeds), from about 1/2 a large pomegranate
• 2 tbsp balsamic glaze (store-bought or homemade)
• Optional: 1/4 cup toasted pecans or walnuts, roughly chopped, for extra crunch

How to Make Roasted Brussels Sprouts with Pomegranate

1. Preheat & Prep: Preheat your oven to 400°F (200°C). While the oven heats, trim the ends of your Brussels sprout and halve them lengthwise. Remove any loose or discolored outer leaves.
2. Toss & Season: In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to ensure every sprout is lightly coated.
3. Roast to Perfection: Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. Ensure they have enough space so they roast, not steam. Roast for 20-25 minutes, flipping them halfway through, until they are tender-crisp and beautifully caramelized on the edges. Oh, that deep, roasted flavor is key for truly phenomenal Roasted Brussels Sprouts!
4. Final Touches: Transfer the roasted sprouts to a serving dish. Drizzle generously with balsamic glaze and scatter the fresh pomegranate arils over the top. If using, sprinkle with toasted nuts for an added layer of texture.
5. Serve Immediately: Serve hot and enjoy the symphony of flavors!

Fun Twists & Serving Ideas

• Sweet & Spicy: Add a pinch of red pepper flakes with the salt and pepper before roasting, or a drizzle of hot honey with the balsamic glaze.
• Cheesy Goodness: A sprinkle of grated Parmesan or crumbled goat cheese after roasting adds a wonderful savory tang.
• Citrus Brightness: Finish with a squeeze of fresh orange or lemon juice just before serving.
• Herbaceous Twist: Fresh thyme or rosemary sprigs roasted with the Brussels sprout add an aromatic depth.
• Protein Power: Toss in some cooked, crumbled bacon or pancetta during the last 5 minutes of roasting for a smoky, salty addition.

Reader Reviews

We absolutely love hearing from you! Here’s what some of our amazing fans have said about this recipe:

“Absolutely Stunning!” by Maya R. ⭐️⭐️⭐️⭐️⭐️
“I made these for Thanksgiving, and they were the first dish to disappear! The pomegranate adds such a beautiful, festive touch and a burst of freshness. Even my notoriously picky brother asked for the recipe. Five stars aren’t enough!”

“My New Go-To Side” by David L. ⭐️⭐️⭐️⭐️⭐️
“I used to think Brussels sprouts were boring, but this recipe changed everything. The roasting gets them perfectly tender and crispy, and the balsamic-pomegranate combo is divine. So easy and so, so good. Making them again tonight!”

“Worth the Hype!” by Sarah J. ⭐️⭐️⭐️⭐️⭐️
“Saw this recipe and had to try it. It did not disappoint! The contrasting textures and flavors are just incredible. I added some toasted walnuts as suggested, and it was a perfect addition. Highly recommend!”

FAQs

Got questions? We’ve got answers!

Q: Can I make this ahead of time?
A: While best served fresh from the oven, you can roast the Brussels sprouts a few hours in advance and reheat gently. Add the pomegranate and balsamic glaze just before serving.

Q: What if I don’t have balsamic glaze?
A: You can make your own by simmering regular balsamic vinegar over medium-low heat until it reduces and thickens, about 10-15 minutes. Alternatively, a drizzle of maple syrup or honey can offer a similar sweet counterpoint.

Q: How do I get pomegranate arils out easily?
A: Cut the pomegranate in half. Hold one half cut-side down over a bowl and firmly tap the skin with a wooden spoon. The arils should fall right out!

Q: Can I use frozen Brussels sprouts?
A: Yes, but they tend to be a bit softer and can get watery. Thaw them completely and pat them very dry before tossing with oil and roasting at a slightly higher temperature (e.g., 425°F/220°C) to help them crisp up.

Recipe Note:

This dish is incredibly versatile! Feel free to adjust the amount of balsamic glaze and pomegranate arils to your personal taste. Enjoy exploring these wonderful flavors!