Roasted Brussels Sprouts with Pomegranate and Walnuts
This vibrant dish combines the earthy flavors of roasted Brussels sprouts with the tart sweetness of pomegranate and the rich crunch of walnuts, creating a delightful side that's both nutritious and indulgent.
Equipment
- Large bowl
- Baking sheet
- Measuring spoons
- Measuring cups
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup walnuts, roughly chopped
- Seeds from 1 pomegranate
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer, ensuring they have space for even roasting.
- Roast in the preheated oven for 20 minutes, until they are tender and the edges start to caramelize.
- In the meantime, place the chopped walnuts on a separate baking tray and toast in the oven for 5 minutes, or until they are golden and fragrant.
- Remove the Brussels sprouts and walnuts from the oven. Transfer the sprouts to a serving dish.
- While the sprouts are still hot, drizzle them with balsamic vinegar and honey if using, and toss to coat evenly.
- Sprinkle the toasted walnuts and pomegranate seeds over the Brussels sprouts.
- Serve immediately, enjoying the harmony of flavors and textures.
Notes
For a vegan option, omit the honey or use a plant-based sweetener.
The Brussels sprouts can be prepped ahead of time and roasted just before serving to maintain their crispness.
Adjust the roasting time if your Brussels sprouts are particularly large or small to ensure they are cooked through and caramelized.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make a tasty addition to salads or grain bowls.