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 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