Pomegranate-Hazelnut Roasted Brussels Sprouts

Introduction

Brussels sprouts—they’re one of those vegetables that can easily get a bad reputation, but when roasted to perfection, they become a crispy, caramelized, and downright addictive side dish. And when you add a little sweetness from pomegranate and a nutty crunch from toasted hazelnuts? Well, you’ve just entered flavor paradise. This Pomegranate-Hazelnut Roasted Brussels Sprouts recipe is about to elevate your vegetable game to a whole new level!

I can still remember the first time I tried Brussels sprouts roasted this way. The sweet-tart burst of pomegranate, combined with the warm, nutty crunch of hazelnuts, was like nothing I had ever tasted before. The Brussels sprouts were crispy on the outside, tender on the inside—totally transformed. It went from being something I’d reluctantly served on my plate to a side dish I eagerly look forward to making.

The beauty of this recipe lies in its simplicity. Just a handful of ingredients, a little bit of time, and you’ll have an unforgettable side dish that works perfectly for weeknight dinners, Thanksgiving, or any gathering where you want to impress your guests (or your family!). So, if you’re looking to make Brussels sprouts the star of your meal, keep reading—this recipe is for you!

Why You’ll Love This Recipe

Here are a few reasons why you’ll want to make these Pomegranate-Hazelnut Roasted Brussels Sprouts ASAP:

• Easy to Make: Minimal prep and just one sheet pan, which means fewer dishes—yay!
• Bright, Fresh Flavor: The tangy-sweet pomegranate seeds balance the earthy Brussels sprouts, while the hazelnuts add a delightful crunch.
• Perfectly Roasted: These Brussels sprouts come out crisp on the edges and tender on the inside, just the way they should be.
• Versatile: Serve them as a side dish with anything from roasted chicken to grilled steak, or toss them in a salad for an added crunch.
• Nutritious & Wholesome: Packed with fiber, vitamins, and antioxidants from Brussels sprouts, pomegranate, and hazelnuts, this dish is as healthy as it is tasty.

And if you’ve been hesitant about Brussels sprouts in the past, let me tell you—this recipe might just change your mind. The roasting process really brings out their natural sweetness, and when paired with the pop of pomegranate and the nuttiness of hazelnuts, it’s pure magic on your taste buds!

Preparation Time and Servings

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per Serving: 180 calories, 15g fat, 10g carbs, 5g protein

Ingredients

• 1 lb Brussels sprouts (trimmed and halved)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1/2 cup toasted hazelnuts (roughly chopped)
• 1/2 cup pomegranate seeds
• 1 tablespoon balsamic vinegar (optional, for extra tang)
• 1/2 teaspoon honey (for a touch of sweetness)
• 1 teaspoon fresh thyme leaves (optional, for a herbaceous note)

Ingredient Breakdown:

• Brussels Sprouts: These little green powerhouses are high in fiber, vitamin C, and antioxidants. Roasting them brings out their sweetness and creates that crispy, golden exterior that’s irresistible.
• Olive Oil: Used for roasting, it adds richness to the Brussels sprouts and helps them crisp up beautifully.
• Hazelnuts: They add the perfect amount of crunch and a nutty flavor that complements the Brussels sprouts.
• Pomegranate Seeds: The jewel-like seeds bring a burst of color and a sweet-tart flavor, cutting through the richness of the roasted Brussels sprouts.
• Balsamic Vinegar and Honey: These ingredients are optional but give the dish a nice balance of tang and sweetness that pairs beautifully with the savory Brussels sprouts.

Step-by-Step Instructions

1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This is the magic temperature that’ll give your Brussels sprouts the perfect crispy texture without drying them out.
2. Prep the Brussels sprouts: Trim off the tough ends of the Brussels sprouts and remove any yellow or wilted outer leaves. Cut them in half lengthwise so they cook evenly. You can also give them a quick rinse to get rid of any dirt or residue.
3. Toss with olive oil, salt, and pepper: In a large mixing bowl, drizzle the Brussels sprouts with olive oil. Use your hands (or a spoon) to toss them until they’re evenly coated. Season generously with salt and pepper. Don’t be afraid to be a little generous here—seasoning is key to getting that deep, roasted flavor!
4. Spread them on a baking sheet: Spread the Brussels sprouts out in a single layer on a baking sheet, making sure they aren’t crowded. This will ensure they roast evenly and get nice and crispy. For even better results, use a baking sheet with a wire rack, if you have one, to allow air to circulate and crisp up the bottoms.
5. Roast: Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they’re golden brown and crispy on the edges. Halfway through, give them a good shake or stir to ensure they cook evenly.
6. Toast the hazelnuts: While the Brussels sprouts are roasting, toast your hazelnuts. Simply place them in a dry pan over medium heat for about 5 minutes, shaking the pan occasionally, until they’re fragrant and lightly browned. Allow them to cool before roughly chopping them.
7. Toss with pomegranate and season: Once the Brussels sprouts are done roasting, remove them from the oven. Immediately drizzle them with a touch of balsamic vinegar and honey (if using). Toss in the pomegranate seeds and chopped hazelnuts. Give everything a gentle toss to combine and coat the Brussels sprouts with all those flavorful toppings.
8. Serve: Transfer the Brussels sprouts to a serving dish, and sprinkle with a few fresh thyme leaves for a burst of color and a hint of fresh flavor. Serve immediately, and enjoy the crispy, crunchy, sweet, and savory goodness.

How to Serve

These Pomegranate-Hazelnut Roasted Brussels Sprouts are versatile enough to pair with a variety of dishes. Here are a few ways to serve them:

• With roasted chicken or turkey: The nutty and sweet flavors of the Brussels sprouts pair wonderfully with the savory taste of roasted meats.
• As part of a festive holiday spread: Perfect for Thanksgiving or Christmas, these Brussels sprouts add a colorful and flavor-packed side to your holiday table.
• In a salad: Toss these Brussels sprouts into a simple salad with mixed greens, goat cheese, and a light vinaigrette for a light and refreshing meal.
• With grains: Serve over a bed of quinoa or couscous for a hearty and healthy meal.

Additional Tips

1. Don’t overcrowd the Brussels sprouts: If the Brussels sprouts are too crowded on the baking sheet, they won’t roast properly. Give them space to caramelize and crisp up.
2. Use fresh pomegranate seeds: While you can find pomegranate seeds pre-packaged in stores, fresh seeds offer a juicier, more flavorful burst in every bite. If you’re struggling to get the seeds out, cut the pomegranate in half and tap the back with a wooden spoon to release the seeds.
3. Toast your hazelnuts for extra flavor: Don’t skip toasting the hazelnuts! It brings out their natural oils and deepens their flavor, making the dish even more irresistible.
4. Make it a meal: Add cooked chicken or quinoa to make these Brussels sprouts the star of your meal. They’re perfect as a light main dish or a side.
5. Rest after roasting: Let the Brussels sprouts rest for a couple of minutes before serving to allow the flavors to meld together.

Recipe Variations

• Vegan: Skip the honey or use a plant-based sweetener to keep this dish completely vegan.
• Gluten-Free: This recipe is naturally gluten-free, but if you’re serving it with something else, be sure to check that the rest of your meal is also gluten-free.
• Cheese lovers: If you’re a fan of cheese, sprinkle a little crumbled feta or Parmesan cheese on top before serving for an added layer of richness.
• Spicy Kick: Add a pinch of red pepper flakes to the Brussels sprouts before roasting for a hint of heat that pairs beautifully with the sweetness of the pomegranate.

Serving Suggestions

• Side Dishes: Serve these Brussels sprouts alongside mashed potatoes, roasted sweet potatoes, or creamy polenta for a comforting, balanced meal.
• Main Courses: They pair perfectly with roasted meats like chicken, turkey, or pork, as well as grilled fish like salmon or tuna.
• Drinks: A light white wine, such as Sauvignon Blanc or Chardonnay, would pair nicely with the slight sweetness and crunchiness of this dish. If you prefer non-alcoholic options, try sparkling water with a slice of lemon for a refreshing contrast.

FAQ: Pomegranate-Hazelnut Roasted Brussels Sprouts

1. Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are ideal for roasting because they have a firmer texture and can crisp up nicely, you can use frozen Brussels sprouts in a pinch. However, keep in mind that they may release more moisture during cooking and won’t get as crispy as fresh ones. If you do use frozen sprouts, make sure to thaw and pat them dry before roasting to remove any excess moisture.

2. How do I store leftover Brussels sprouts?

Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. While they taste best fresh out of the oven, you can reheat them by tossing them in a hot pan for a few minutes to get a bit of crispiness back. You can also heat them in the oven at 350°F (175°C) for about 10 minutes.

3. Can I make this recipe ahead of time?

Yes! You can prep the Brussels sprouts, toss them in olive oil, salt, and pepper, and store them in the refrigerator for up to 24 hours before roasting. However, it’s best to wait until right before serving to add the pomegranate seeds and hazelnuts, as they’re best fresh. If you want to get even further ahead, you can roast the Brussels sprouts, let them cool, and store them in the fridge, adding the pomegranate and hazelnuts when you’re ready to serve.

Pomegranate-Hazelnut Roasted Brussels Sprouts

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• Author: Dianna
• Total Time: 30 minutes

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Ingredients

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• 1 lb Brussels sprouts (trimmed and halved)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1/2 cup toasted hazelnuts (roughly chopped)
• 1/2 cup pomegranate seeds
• 1 tablespoon balsamic vinegar (optional, for extra tang)
• 1/2 teaspoon honey (for a touch of sweetness)
• 1 teaspoon fresh thyme leaves (optional, for a herbaceous note)

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Instructions

1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This is the magic temperature that’ll give your Brussels sprouts the perfect crispy texture without drying them out.
2. Prep the Brussels sprouts: Trim off the tough ends of the Brussels sprouts and remove any yellow or wilted outer leaves. Cut them in half lengthwise so they cook evenly. You can also give them a quick rinse to get rid of any dirt or residue.
3. Toss with olive oil, salt, and pepper: In a large mixing bowl, drizzle the Brussels sprouts with olive oil. Use your hands (or a spoon) to toss them until they’re evenly coated. Season generously with salt and pepper. Don’t be afraid to be a little generous here—seasoning is key to getting that deep, roasted flavor!
4. Spread them on a baking sheet: Spread the Brussels sprouts out in a single layer on a baking sheet, making sure they aren’t crowded. This will ensure they roast evenly and get nice and crispy. For even better results, use a baking sheet with a wire rack, if you have one, to allow air to circulate and crisp up the bottoms.
5. Roast: Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they’re golden brown and crispy on the edges. Halfway through, give them a good shake or stir to ensure they cook evenly.
6. Toast the hazelnuts: While the Brussels sprouts are roasting, toast your hazelnuts. Simply place them in a dry pan over medium heat for about 5 minutes, shaking the pan occasionally, until they’re fragrant and lightly browned. Allow them to cool before roughly chopping them.
7. Toss with pomegranate and season: Once the Brussels sprouts are done roasting, remove them from the oven. Immediately drizzle them with a touch of balsamic vinegar and honey (if using). Toss in the pomegranate seeds and chopped hazelnuts. Give everything a gentle toss to combine and coat the Brussels sprouts with all those flavorful toppings.
8. Serve: Transfer the Brussels sprouts to a serving dish, and sprinkle with a few fresh thyme leaves for a burst of color and a hint of fresh flavor. Serve immediately, and enjoy the crispy, crunchy, sweet, and savory goodness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4
• Calories: 180
• Fat: 15g
• Carbohydrates: 10g
• Protein: 5g

Conclusion

There you have it! These Pomegranate-Hazelnut Roasted Brussels Sprouts are easy to make, bursting with flavor, and sure to be a crowd-pleaser at your next family dinner or holiday gathering. The combination of roasted Brussels sprouts with sweet, tart pomegranate seeds and crunchy hazelnuts is a perfect balance of flavors and textures that will make even the most skeptical Brussels sprouts eaters into fans.

This dish is not just delicious, but also packed with nutrients, making it a guilt-free, healthy addition to your meals. Whether you’re looking to impress guests or simply treat yourself to a comforting side dish, this recipe has you covered.

So, what are you waiting for? Head to the kitchen, grab your Brussels sprouts, and make this easy, flavorful recipe today!