In this recipe for Roasted Brussels Sprouts with Pomegranate Molasses, tender roasted sprouts are topped with sweet, rich homemade pomegranate molasses, toasted walnuts, and fresh pomegranate arils. This beautiful dish is filled with texture and flavor, a delightful side for a holiday gathering.
There may be no vegetable that is as polarizing as Brussels sprouts. Those who like them love them, while those who don’t seem to loathe the very thought of them.
I never really understood the aversion to Brussels sprouts. Steamed and boiled Brussels sprouts are pretty boring, I’ll give you that. However, roasting coaxes out tons of flavor from these simple little veggies. Roast them with olive oil, salt and pepper, then drizzle them with a scrumptious sauce. Like magic, Brussels sprouts go from boring veggie to crave-worthy side dish.
What is the History 0f Brussels sprouts?
Brussels sprouts are actually a variety of the common cabbage, with several miniature cabbage-like heads growing around a stem. They are known by a variety of names, including “nobby greens,” “bonsai cabbages,” or simply “sprouts.” Though an early ancestor of Brussels sprouts may have been culivated in ancient Rome (there is some debate on this), Brussels sprouts as we know them today first gained popularity in Belgium and are named for– you guessed it– the city of Brussels! They were grown in English and French gardens at the end of the 18th century, and Thomas Jefferson planted them in his Monticello garden in 1812. Over time, their popularity spread throughout the United States.
Here I’ve roasted a batch of Brussels sprouts, then drizzled them with my homemade pomegranate molasses. I highly recommend using my molasses recipe, which has added sweetness to offset the pomegranate’s tartness. It’s super easy to make, and can be made a few days ahead to save on time.
Scatter these Brussels sprouts artfully on a platter and serve them at your next soiree. The crispy yet tender roasted Brussels sprouts are perfectly dressed by the sweet tartness of pomegranate molasses. I especially loved the crunchy toasted walnuts and those little bursts of sweetness from the pomegranate seeds.
So what about you? What do you think of Brussels sprouts… love ’em or hate ’em?
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Roasted Brussels Sprouts with Pomegranate Molasses
Ingredients
- 2 pounds Brussels sprouts, cleaned and cut in half
- 1/4 cup olive oil
- Sea salt and pepper, to taste
- 1 cup chopped walnuts, toasted
- 1/3 cup fresh pomegranate seeds
- 2 tablespoons pomegranate molasses (see notes)
NOTES
Instructions
- Preheat oven to 450 degrees F. In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil.
- Spread the sprouts evenly across a baking sheet. You can line the tray with parchment for easier cleanup, if desired (the pictures here show aluminum foil, but I no longer use that to line my trays). Sprinkle with salt and pepper to taste. I use around 3/4 tsp salt and 1/4 tsp pepper in the beginning, then add more to taste later, if needed.
- Roast for 15 minutes, until some of the outer leaves start to blacken around the edges. Bite through one to test for tenderness and doneness. I like them quite tender.
- In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts. Season with additional salt and pepper, if desired.
- Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds. Serve.
Nutrition
We served the brussel sprouts and pomegranate syrup this year for Passover and they were definitely a hit! Thank you for another great recipe to add some variety!
Great Kaelee! Thank you for writing.
I made these for a get-together over the holidays. Delicious! I added red wine vinegar to the pom molasses and reduced it to a languid slurry before adding to the roasted sprouts. I could eat this every day! The Brussels sprouts adverse out there will be converted (to Brussels Sproutism?) by this revipe.
This was really too sweet. I was not a fan of the overwhelming sweetness.
I’m sorry to hear that Andrea. You can certainly cut down on the pomegranate molasses and seeds, or eliminate them altogether, if you prefer a more savory dish– they roast up great with just olive oil, salt and pepper.
I’m looking at this for Thanksgiving. Do you think it could be made ahead and heated up?
The prep can all be done ahead (making pom molasses, roasting walnuts, etc.) but I recommend roasting the Brussels sprouts as close to serving time as possible for the freshest taste.
I kinda want to try this… Still trying to convince myself I like this vegetable
Hey Tori these look delish! Is there a seed substitute instead of walnut? My niece is allergic. What about roasted pumpkin seeds?
kendall
Pumpkin seeds would be great Kendall, also toasted sunflower seeds would be nice.
I haved loved them for years but only because of one secret I found. Buy medium to large ones and peal away leaves until the dark green is gone (almost white) aand then cook them. The strong, bitter flavor is from the heavy dose of dark green, probably Chlorophyll in the outer leaves.
Love them – roasted! This recipe looks yum! I made your pomegranate molasses a couple of years ago; I’d seen you demo at Zabar’s in NYC and you used it on brisket. I used it on a turkey breast (hubby & some others don’t eat red meat) and it was delicious.
Happy Thanksgivikah!
So cool that you made it out to the Zabar’s demo Amy! You will love this recipe, it’s another great way to use the pom molasses. Enjoy!
Yum
Another variation: I do mine with rings of leeks on top. I bake them until the leeks are brown and crunchy, and the bottoms and outside of the sprouts are brown and crunchy too (lay 1/2 sprouts flat side down and careful they don’t burn). Some sliced mushrooms between the sprouts on the bottom and the leeks on top are great too!