I have this theory that Brussels sprouts only got a bad rap because people kept boiling them to oblivion in the past. (My mum, bless her, used to overdo them until the house smelled…like well, cabbage gym socks and regret.) But then one winter, when we were snowed in and I was determined to make do with the sad-looking sprouts in the fridge, I think I accidentally stumbled into something amazing—this Pomegranate-Hazelnut Roasted Brussels Sprouts dish. Now it’s a regular feature at our holiday table—and more than once people have come for seconds without realizing they’re eating vegetables. The first time I made it for my cousin, she literally said, “Wait, these are sprouts?!” So, that’s the kind of magic we’re about to conjure here. (Side note: you may want to keep a few extra napkins handy. Pomegranate juice is sneakier than you think.)
So, Why Would You Love This Thing?
I trot this recipe out whenever I want to make it look like I put a ton of thought into the meal—even if it’s just a Tuesday night and I need to use up leftovers. My family actually asks for it (sometimes after pretending not to like Brussels sprouts for years), probably because there’s that crunch from the hazelnuts and the juicy pop you get form the pomegranate seeds. Also? It turns out to be a good way to sneak in some fancy vibe without destroying your budget. I’ll admit, the first attempt was a bit…brown, but I figured out the balance eventually. And if you don’t like nuts, you could try skipping them, but you’ll be missing half the fun. (Oh, and the dog once tried to eat the leftover seeds. He regrets nothing.)
Gather These Ingredients (Substitutions Welcome!)
- 600g (about 1 1/3 lbs) Brussels sprouts (I buy pre-trimmed when I’m feeling lazy, but they’re all fine)
- 2 tablespoons olive oil, or avocado oil if you like a lighter taste
- 3/4 teaspoon salt (Kosher, but normal table salt is grand in a pinch)
- Freshly ground black pepper—no one’s counting shakes here
- 1/3 cup hazelnuts, roughly chopped (I swap in toasted almonds if the store’s out—my grandmother always used those, actually)
- 1/3 cup pomegranate seeds (Also called arils. Pre-packed from the store is a lifesaver if you can’t face wrestling a pomegranate after a long day)
- 1 tablespoon honey or maple syrup for a vegan twist
- Zest from half a lemon (I’ve tried with orange, too—pretty good, honestly)
Let’s Do This—Directions (With Some Flexibility)
- First up, heat your oven to 220°C (about 425°F). If your oven is temperamental like mine, maybe check it with that oven thermometer you stole from your mom’s kitchen, eh?
- Trim any tough ends off the Brussels, and halve them. Quarter the really big ones. Toss them all onto a baking tray (big enough so they’re not all squished together), drizzle with olive oil, salt, and pepper. Spread them out—crowding leads to steaming, and that’s how you get soggy sprouts (no thanks!).
- Roast for 18–22 minutes, shaking the tray or flipping them halfway. And honestly, if you forget to flip, it’s not a disaster. When they look golden on the edges and smell toasty, you’re set.
- This is where I sneak a taste. If they’re crispy on the cut sides and the centers are tender but not mushy, you nailed it.
- Meanwhile, toast your hazelnuts in a small dry skillet over medium heat. Keep an eye on them—I’ve burned my fair share, and the smoke alarm hates me for it. As soon as they smell nutty and are a bit golden, pull them off the heat and roughly chop (or bash ’em with a rolling pin—works a treat).
- Pop the Roasted sprouts in a wide bowl, drizzle with honey or maple syrup, toss, then scatter over the nuts, pomegranate seeds, and lemon zest. If the honey clumps, sometimes I warm it for 10 seconds just so it’s drizzle-friendly.
- Taste one (or two—who’s judging?), adjust seasoning, and you’re ready to serve. Looks a bit like Christmas in a bowl, to be honest.
Some Notes I Learned the (Slightly) Hard Way
- Don’t bother with parchment—direct on the pan gives better caramelization (but if you hate scrubbing pans, ignore me and use it anyway).
- If your sprouts are huge, give ‘em a quick blanch before roasting; otherwise, they can stay a bit raw in the middle. Although, sometimes I like the bite, so I skip it.
- I tried using pistachios once. Tasted odd, not in a good way. Best stick to hazelnuts or almonds.
- If you use bottled lemon juice…just, maybe don’t tell me.
Variations I’ve Messed With (Some Winners, Some Not)
- Swapped maple syrup for honey—definitely good if you like it sweeter but not my favorite.
- Added a pinch of cumin once. Actually, surprisingly nice.
- Once I tried dried cranberries instead of pomegranate. Not bad, sort of ‘holiday trail mix’ vibe. Wouldn’t do it for guests though.
- Hazelnuts out of reach? Go for toasted walnuts, just chop them smaller.
What You’ll Need (And What to Do If You Don’t Have It)
- Large, rimmed baking tray (I once used two small ones and had to juggle them halfway through cooking—doable, just goofy)
- Sharp knife for halving sprouts
- Spatula or big spoon—you can even use tongs, but I find they make things fly off the tray
- If you’re without a skillet for toasting nuts, try tossing them on a bit of foil in the oven for 5 mins instead. Just don’t forget them; voice of experience here.
Best Way to Store (If You Somehow Have Leftovers)
Pack ‘em up in an airtight box, stick in the fridge, and they’ll keep for two days. Honestly though, around here, they’re usually gone by the next morning (and occasionally, someone nicks them cold straight from the fridge). I’ve reheated them in the oven, but the nuts soften a bit—still nice though. Haven’t tried freezing—doesn’t feel right for roasty veg, you know?
How I Like to Serve (You Might Try This, Too)
I think they shine alongside roast chicken or even tossed onto a leafy salad for a weekday lunch. Last Thanksgiving, we actually scattered the pomegranate seeds over everything on the table just for the heck of it, and it looked smashing. Oh, and if you want to go rogue, try with a spoon of yogurt on the side. The cool and creamy thing with the crispy-sweet sprouts—hard to explain, just so good.
Things I’ve Learned the Hard Way (Take These as Pro Tips)
- Don’t rush the roasting. I tried blasting them at higher heat thinking I’d save time—nope, just burnt outsides and raw inside. Patience, grasshopper.
- If you add the honey or syrup too soon, it gets sticky and weird. Only do it after roasting.
- Never, ever wear white when dealing with pomegranate. Just don’t.
- Actually, I find it’s better if you chop the nuts after toasting—not before—they burn less and taste fresher.
FAQ from Curious (& Hungry) Friends
Q: Can you use frozen sprouts?
Eh, you could, but they kinda lose the magic crispiness. Maybe try, but let me know if you crack the code!. (Actually, roasting ’em straight from frozen does work alright; just dries them out a bit more than I like.)
Q: Any tips for getting those crazy pomegranate seeds out?
Haha, story of my life. I usually whack the halved fruit with a wooden spoon over a deep bowl (like Bon Appétit’s hack). Or buy the prepackaged ones—no shame.
Q: Can you prep this ahead?
Yeah, up to a point. I roast the sprouts and toast the nuts, then throw it all together just before serving so it stays perky. I actually think leftovers taste fine, but honestly, they’re best right after making (But if you want to reheat, toss back in the oven for 5-8 mins).
Q: Is there a vegan version?
Sure, swap honey for maple syrup and double check your nuts aren’t Roasted in butter. The rest is plant-powered.
Q: Where do you get pomegranate seeds out of season?
I’ve snagged frozen ones at Trader Joe’s. Not quite the same pop, but not bad for winter. Here’s a link on ways to seed pomegranates easily if you’re game.
So, if you give this a whirl, let me know how it goes—or if you have a wildly successful substitution I haven’t tried. I’m all ears. Happy roasting, mate!
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup hazelnuts, roughly chopped
- 3 tbsp pomegranate molasses
- 1/2 cup pomegranate seeds
- 1 tbsp fresh parsley, chopped (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet, cut side down.
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3Roast Brussels sprouts for 20-25 minutes, until golden and crispy, stirring halfway through cooking.
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4While the Brussels sprouts roast, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
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5Transfer the roasted Brussels sprouts to a serving platter. Drizzle with pomegranate molasses, sprinkle with toasted hazelnuts and pomegranate seeds. Garnish with fresh parsley if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
200cal
Protein:
5 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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