When it comes to healthy Thanksgiving recipes, a colourful, flavourful side is essential. Roasted Brussels sprouts with pomegranate and walnuts combine the natural sweetness of pomegranate, the crunch of toasted walnuts, and the earthy flavour of Brussels sprouts for a dish that’s both nutritious and festive.
The first time I prepared roasted Brussels sprouts with pomegranate and walnuts, I wasn’t sure everyone would enjoy it. But as soon as the warm, caramelized sprouts and vibrant pomegranate arils hit the table, they disappeared fast. The combination of textures and flavours made this recipe an instant favourite, showing that healthy sides can truly shine on a holiday table.
This guide will walk you through everything from choosing the freshest Brussels sprouts, roasting them to perfection, and adding the pomegranate and walnut topping. By the end, your roasted Brussels sprouts with pomegranate and walnuts will be a delicious, eye-catching, and wholesome addition to any Thanksgiving meal.
Ingredients You’ll Need
Ingredients
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- ½ cup walnuts, toasted
- ½ cup pomegranate seeds
- 1 tbsp balsamic vinegar
- Optional: 1 tsp maple syrup for extra sweetness
This combination ensures your roasted Brussels sprouts with pomegranate and walnuts is flavourful, nutritious, and visually appealing, perfect for a healthy holiday side.
Step 1: Prepare the Brussels Sprouts
- Rinse Brussels sprouts and pat dry.
- Trim the stems and remove any damaged outer leaves.
- Slice them in half lengthwise for even roasting.
Tip: Cutting them evenly ensures your roasted Brussels sprouts with pomegranate and walnuts cook uniformly and develop a nice, caramelized exterior.
Step 2: Toss with Oil and Seasoning
- Place Brussels sprouts in a large mixing bowl.
- Add olive oil, minced garlic, salt, and pepper.
- Toss well to coat evenly.
Coating each sprout in oil and seasoning helps them roast perfectly, giving your roasted Brussels sprouts with pomegranate and walnuts a rich, savory flavour.
Step 3: Roast the Brussels Sprouts
- Preheat oven to 400°F (200°C).
- Spread Brussels sprouts on a lined baking sheet in a single layer.
- Roast for 20–25 minutes, tossing halfway, until sprouts are caramelized and tender.
Pro Tip: Roasting at high heat brings out natural sweetness and a slightly crispy texture, enhancing the flavour of your roasted Brussels sprouts with pomegranate and walnuts.
Step 4: Toast the Walnuts
- Heat a small skillet over medium heat.
- Add walnuts and toast for 3–4 minutes, stirring frequently.
- Remove from heat and let cool.
Toasted walnuts add crunch and nutty flavour, complementing the earthy sprouts and juicy pomegranate in your roasted Brussels sprouts with pomegranate and walnuts.
Step 5: Assemble and Serve
- Transfer roasted Brussels sprouts to a serving bowl.
- Drizzle with balsamic vinegar and optional maple syrup.
- Sprinkle toasted walnuts and pomegranate seeds evenly over the top.
- Serve warm.
This finishing touch transforms your roasted Brussels sprouts with pomegranate and walnuts into a festive, colourful, and flavourful side dish.
Tips & Variations
- Make Ahead: Prep Brussels sprouts ahead of time and roast just before serving.
- Add Citrus: Squeeze fresh orange juice over the top for a bright flavor.
- Spice Option: Sprinkle a pinch of chili flakes for subtle heat.
- Nut-Free: Substitute walnuts with pumpkin seeds if needed.
- Extra Sweet: Toss with a little honey or maple syrup for a sweeter glaze.
These tips help customize your roasted Brussels sprouts with pomegranate and walnuts to suit any preference.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Reheat in the oven at 350°F (175°C) for 5–10 minutes for best texture.
- Prep Ahead: Brussels sprouts can be trimmed and halved a day in advance for convenience.
Proper storage ensures your roasted Brussels sprouts with pomegranate and walnuts remain fresh and flavourful.
Final Thoughts
A roasted Brussels sprouts with pomegranate and walnuts recipe is a perfect addition to your healthy Thanksgiving recipes lineup. It’s visually stunning, nutritious, and packed with flavour. The sweet-tart pomegranate seeds and crunchy walnuts elevate the earthy sprouts, making this side dish irresistible.
When ever you’re hosting a large holiday dinner or a cozy family meal, roasted Brussels sprouts with pomegranate and walnuts will impress guests and add a pop of colour and flavour to your table.
If you like this recipe also read about our Vegetarian Lentil Loaf recipe.
FAQs
Q1: Can I use frozen Brussels sprouts?
Yes, but adjust roasting time and ensure they are thawed and patted dry first.
Q2: Can this recipe be made vegan?
Yes, it’s naturally vegan as written.
Q3: Can I make this dish ahead of time?
Yes, trim and halve Brussels sprouts the day before and roast just before serving.
Q4: Can I substitute other nuts for walnuts?
Pecans or almonds work well too.
Q5: Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free.
