When I want a simple, yet flavorful veggie side dish recipe, I make sauteed green beans, roasted acorn squash or these fantastic Brussels sprouts!
Pomegranate Brussels Sprouts Ingredients
To make pomegranate Brussels sprouts you will need brussels sprouts, olive oil, pomegranate seeds, pecans, butter, salt and black pepper. Try these sprouts for your next holiday meal with some of my favorite Thanksgiving recipes like zucchini casserole, slow roasted prime rib and pecan pie bars.
How Do You Make Pomegranate Brussels Sprouts?
This pomegranate Brussels sprouts recipe takes about 5 minutes to put together. Simply trim and halve the sprouts and place them on a prepared sheet pan or baking sheet. Drizzle olive oil on top with salt and pepper and the sprouts go into a hot oven. Once they are tender and caramelized toss them in a little butter and sprinkle pomegranate seeds and pecans on top. Serve and enjoy!
Tips For The Perfect Dish
In general, I choose smaller Brussels sprouts because they are more tender than larger brussels sprouts. The Brussels sprouts can be trimmed and halved up to 2 days in advance. This pomegranate Brussels sprouts recipe works best with fresh sprouts. However, if you use frozen sprouts make sure to thaw them and dry them off before roasting them. To make this dish even easier, you can purchase a container of pomegranate seeds from the grocery store. Leftovers will stay good in the refrigerator for up to 3 days. You can reheat any leftovers with a few minutes in the oven.
Pomegranate Brussels Sprouts Variations
These pomegranate Brussels sprouts are fantastic as-is; however, you can customize them to feature your favorite flavors.
Nuts: Try candied pecans for extra sweetness. You can purchase or make your own candied pecans. You can also sprinkle on chopped walnuts or toasted pine nuts. Fruit: You can substitute dried cranberries or dried cherries for the pomegranate seeds. Cheese: Try serving this dish with crumbled blue cheese, feta cheese or goat cheese sprinkled over the top right before serving. Vinegar: Feel free to drizzle balsamic vinegar or a balsamic glaze over the sprouts before serving them or try my balsamic Brussels sprouts recipe.
This is a pretty dish to go on a holiday table or to be simply served alongside roasted chicken on a busy weeknight. No matter how you serve them, these pomegranate brussels sprouts will definitely make the haters reconsider their stance on these sometimes under-appreciated veggies!
