I love introducing new flavor combinations at my dinner parties. And that’s what I did with this Brussels sprouts side dish. I combined hearty roasted Brussels sprouts with bright, fresh pomegranate seeds and roasted sliced almonds.
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Roasted Brussels Sprouts with Toasted Almonds and Pomegranate Seeds
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This side dish combines hearty roasted Brussels sprouts with the bright flavors of pomegranate seeds and the crunch of toasted almonds.
Ingredients
- 2 lb (900 g) fresh Brussels sprouts
- 1/4 cup (60 ml) olive oil
- 3/4 cup (180 ml) sliced almonds
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup (120 ml) pomegranate seeds
Instructions
- Place a rack in the center and upper third of the oven. Preheat the oven to 375 degrees F (190 degrees C).
- Trim the bottom off each Brussels sprout and slice them in half or quarters, depending on their size. Place the prepared sprouts on a large baking sheet.
- Drizzle the Brussels sprouts with olive oil, then sprinkle with coarse sea salt and freshly ground black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sprouts are tender and have a golden brown color.
- In the last 5 minutes of roasting, add the sliced almonds to the baking sheet to toast them lightly.
- Remove from the oven and transfer the Brussels sprouts and almonds to a serving dish. Sprinkle with pomegranate seeds before serving.
Notes
- For best results, ensure the Brussels sprouts are evenly coated with oil and seasoning before roasting.
- You can prepare the pomegranate seeds and almonds in advance to save time.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven for a few minutes before serving to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 210
- Fat: 12
- Carbohydrates: 16
- Fiber: 6
- Protein: 5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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- Gruyere and Brussels Sprouts Gratin
- Brussels Sprout and Butternut Salad with Pomegranate and Crispy Goat Cheese
- Chili Garlic Almonds
Frequently Asked Questions
Why are the almonds added only in the last 5 minutes of roasting?
Sliced almonds toast very quickly and would burn if roasted alongside the Brussels sprouts for the full 25-30 minutes. Adding them to the baking sheet only in the last 5 minutes lets them turn lightly golden and crisp without scorching.
Why are the pomegranate seeds added after roasting rather than on the pan?
The pomegranate seeds are sprinkled on after the pan comes out of the oven — roasting them would cause the seeds to shrivel and lose their juicy pop. Adding them fresh preserves their bright flavor and color contrast against the caramelized sprouts. 
Can I prepare any parts of this dish in advance?
Yes — the notes say the pomegranate seeds and almonds can be prepared in advance to save time. Store them separately and combine with the sprouts just before serving. Leftovers keep in the refrigerator for up to 2 days; reheat in the oven for a few minutes to retain crispness.
