Description
This side dish combines hearty roasted Brussels sprouts with the bright flavors of pomegranate seeds and the crunch of toasted almonds.
Ingredients
Units
Scale
- 2 pounds fresh Brussels sprouts
- 1/4 cup olive oil
- 3/4 cup sliced almonds
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup 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