Crispy roasted brussel sprouts with pomegranate arils and parmesan make for a quick, delicious, and healthy side dish! Perfect for weeknights but tasty enough for special dinners.
This recipe is perfect side dish for cold weather. It’s quick and easy enough for the weeknight dinner but tasty enough for your holiday table. This is a great way to add some roasted veggies to your Thanksgiving menu. And the best part is they are so easy to make!
Free from: Wheat, gluten, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Here I’ve paired roasted brussel sprouts (which brings out their nutty flavor!) with tangy pomegranate arils and sharp parmesan cheese. This makes for a super delicious side dish with no fussing required.
Why You’ll Love these Brussel Sprouts
- Healthy side dish that tastes amazing
- Is low in histamine thanks to the sprouts and pomegranate
- Uses one sheet pan to make and mix together
- Can be made dairy free by using vegan cheese
- Brussel Sprouts: If you can find tiny ones, find them! The tinier the sprouts the sweeter the final flavor. If you have only larger ones, you could cut them not just into halves but also quarters.
- Pomegranate Arils: These add color and flavor! On their own, I find them to be on the tart side, but when paired with the roasted nutty sprouts, it makes for an awesome combo.
- Parmesan: A sprinkle of cheese after baking pairs so nicely with the sprouts. If you are avoiding dairy, you can totally leave these out.
- You’ll also need: Olive oil for roasting, and salt and pepper for flavor.
This is a quick rundown of the recipe. For the full instructions, complete with recipe measurements, please see the recipe card below!
Start by preheating the oven, making sure that you can place them on the center rack of the oven. They won’t cook as well near the bottom.
Next up, you need to wash and trim the brussel sprouts. But it’s super easy!
- Rinse the sprouts in cool water.
- Remove the outer leaves.
- Trim off the base of the stem.
- Cut the sprout in half (or quarters if you have a really big one).
Once they are all cut up, mix them together in a large bowl with the olive oil, salt, and pepper.
Place them cut side down on a baking sheet. Do not use any parchment paper or aluminum foil on the baking tray. You want the sprouts to touch the tray in a single layer so that they can roast and get crispy.
Tip! Roast the sprouts cut side down! This essentially steams the sprouts in the oven, making for a tender inside with a crispy outside.
Cook time will vary from oven to oven, but I find that 20-25 minutes is about how long it takes. The brussel sprouts will have a golden brown color on top when they are finished. A fork should easily pierce them when done.
When they are roasted to your liking, remove them from the oven and toss with the pomegranate seeds and parmesan cheese. Enjoy while they are still warm.
For all my roasting recipes, I have a few sheet pans that I reach for first. One of them is always this heavy Wiltons pan.
As strange as it sounds, having a fish spatula makes for a great spatula for more delicate veggies like these.
- If you want to use frozen brussel sprouts, make sure to thaw them completely, pat them dry, and then dry roast them for a few minutes to really dry them out. However, they won’t get as crisp as fresh.
- Brussel sprouts are in season from September through March in the northern hemispheres, with their peak after the first frost! This is when they are most sweet. If you are unsure about liking them, try them during this time.
- Don’t disturb them during the cooking process. By cooking them flat side down you will get tender insides with crispy outsides.
How to Store
Fridge: Place the fully cooked and cooled brussel sprouts in an airtight container and store in the fridge for up to 4 days.
To reheat: Add the sprouts to a 350F oven for about 5 minutes. You can also pop them in the microwave on a plate for 30 seconds, or until hot.
More Side Dishes to Love
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- cutting board
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- baking sheet
- 1 lbs brussel sprouts trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parmesan
- ¼ cup pomegranate arils
- Preheat the oven to 425F. Lightly grease a baking sheet with oil. Do not use parchment paper or a silicone baking mat as this will prevent crisping of the veggies.
- Prep the sprouts. Wash and remove the outer leaves of the brussel sprouts. Trim off the bottom of the stems and then cut each in half or quarter, depending on the size of your sprouts.
- Mix. Mix the sprouts with oil, salt, and pepper. Place them cut side down on the prepared baking sheet.
- Bake. Bake the sprouts for 20-25 minutes, depending on your oven and how roasted you want your sprouts to be. Sprouts are done when a fork easily pierces them.
- Mix. Transfer the cooked sprouts to a mixing bowl and add the pomegranate arils and parmesan cheese. Mix well and serve. Enjoy!
- How to Store
- Fridge: Place the fully cooked and cooled brussel sprouts in an airtight container and store in the fridge for up to 4 days.
- To reheat: Add the sprouts to a 350F oven for about 5 minutes. You can also pop them in the microwave on a plate for 30 seconds, or until hot.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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