Roasted Brussels Sprouts with Pomegranate & Pecans
Ingredients
- 2 tbspolive or avocado oil
- 2 lbs.brussel sprouts
washed and halved or quartered if large
- 1leek
white parts only, sliced and cleaned
- 2 tbspbalsamic vinegar
- 1 tbsppure maple syrup
- ¼ ctoasted pecans
chopped
- ¼ cpomegranate arils or dried cranberries
- to tastesalt & pepper
Directions
For the oven version:
- 1
Preheat oven to 425° F. Place the halved brussels sprouts onto the sheet pan and drizzle the olive oil over them. Lightly season with salt and pepper then toss together. Make sure that the brussels sprouts are in a single layer.
- 2
Bake for 20 to 25 minutes, until golden brown and crispy, tossing halfway through baking to make sure all sides are browned.
For the stovetop version:
- 1
Heat the oil in a large skillet over medium-high heat until shimmering. Add the halved Brussels sprouts, cut side down, and cook for 5 to 8 minutes without stirring to allow a browned, caramelised sear on the Brussels.
- 2
Season with salt and pepper, and toss to cook the Brussels on the other sides until browned and tender on the insides, about 8 more minutes.
- 3
Remove from the pan.
To bring it all together:
- 1
In a large saute pan, heat 1 tablespoon avocado or olive oil over medium heat. When shimmering, add the leeks. Sauté for about 5 minutes, stirring frequently, until they’re translucent and starting to caramelize.
- 2
Add the Brussels sprouts to the pan. Drizzle with the balsamic and the maple syrup and toss to coat all of the Brussels sprouts. Remove from the heat, and toss in the toasted pecans and pomegranate arils.
- 3
Serve immediately.
Roasted Brussels Sprouts with Pomegranate & Pecans
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About this Recipe
Looking for a side dish that's both healthy and bursting with flavor? These Roasted Brussels Sprouts with Pomegranate & Pecans will brighten any meal and impress even the pickiest eaters, proving that healthy can be utterly delicious.
This recipe transforms often-maligned brussels sprouts into a craveable dish, thanks to the perfect balance of savory roasted sprouts, delicate leeks, tangy balsamic vinegar, and sweet pure maple syrup. The addition of crunchy toasted pecans and juicy pomegranate arils elevates this side from simple to spectacular, adding layers of texture and vibrant color.
You can expect a truly vibrant and satisfying side dish experience. The brussels sprouts achieve a tender-crisp texture, beautifully complemented by the subtle sweetness of the leeks. Each bite offers a harmonious blend of earthy, sweet, and tart flavors, with a delightful textural contrast from the crunchy pecans and the burst of fresh pomegranate. This dish is designed to be a showstopper, adding both visual appeal and incredible taste to your table.
This versatile dish can easily be adapted to your pantry or preferences. For a different fruity note, the recipe explicitly allows swapping pomegranate arils for dried cranberries. If you don't have pecans, walnuts or almonds are excellent substitutes. As a naturally flavorful and wholesome option, this recipe is already a fantastic vegan side dish, perfect for any holiday table, including Thanksgiving.
Serve these beautiful Roasted Brussels Sprouts as a festive and healthy accompaniment to any main course. Their vibrant colors and delightful taste make them an ideal addition to your holiday spread or a simple, elegant weeknight dinner.