Description
Roasted Brussels sprouts with pomegranate seeds transform humble veggies into a vibrant, flavorful dish perfect for any occasion. The crispy, caramelized Brussels sprouts paired with sweet-tart bursts of pomegranate create a delightful medley that elevates your meal. This easy-to-make side is not only visually stunning but also packed with nutrients, making it ideal for holiday feasts or weeknight dinners.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup pomegranate seeds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until golden brown and crispy.
- Remove from the oven and immediately sprinkle with pomegranate seeds.
- Drizzle with balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 140
- Sugar: 8g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added crunch, consider incorporating nuts like walnuts or pecans. Experiment with herbs such as thyme or rosemary to enhance the flavor profile. A drizzle of honey can bring extra sweetness to this dish.