Roasted Brussels Sprouts with PomegranatE

Peep my face creepin'. Brussels sprouts just get me all giddy inside.

Peep my face creepin'. Brussels sprouts just get me all giddy inside.

This is a PERFECT Fall or Thanksgiving side dish. Like reeeeal good friends. 

I usually roast my brussels sprouts with olive oil, garlic salt, and pepper, so this was a fun switch-up to my usual brussel sprout flavor combo.

We made this recipe for our Thanksgiving family get-together this year, and it was a hit.  

Flavors = on-point

Colors = on point

Two thumbs up.


  • 2 lb. whole Brussels Sprouts
  • olive oil as needed
  • salt and pepper as needed
  • 1 whole pomegranate, seeded (or just buy a container of pomegranate seeds like me if you're on the lazy side :))
  • 1/4 cup toasted pine nuts (or more if desired)
  • 1/4 cup finely grated Parmesan (or more if desired)
  • 1 lemon


  1. Preheat oven to 400°F
  2. Clean the sprouts by gently rinsing with water then pat dry with a paper towel. Cut off the stem, then cut in half lengthwise. Reserve any fallen leaves that are not bruised or damaged and set aside until needed.
  3. Transfer the halved-sprouts to a roasting pan. Drizzle with a couple tablespoons of olive oil (or spray) and season with salt and pepper. Roast about 20 minutes until they're cooked to your liking (My family likes ours nice and burnt!). Taste and adjust salt and pepper as needed.
  4. While roasting, heat about 1 TB olive oil in a sauté pan over medium-high heat. Add the reserved leaves and pan fry 3-5 minutes until crispy. Season with salt and pepper to taste, then toss with the roasted sprouts.
  5. Toss Pomegranate seeds with the sprouts. Add in the toasted pine nuts.
  6. Drizzle over the juice of a lemon, then sprinkle with Parmesan. Taste and adjust ingredients as necessary. Serve warm or room temperature.

{Recipe from}