Roasted Brussels Sprouts w/ Pomegranate
Prep time
Cook time
Total time
Serves: 4-6
  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 pomegranate
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon grated orange zest
  1. Preheat the oven to 425 degrees.
  2. Slice off the bottom part of the stems. Remove any outer leaves that are yellow or bruised. Cut the sprouts in half vertically, through the core. Place sprouts in a large bowl and toss with olive oil until the sprouts are evenly coated.
  3. Place the sprouts on a baking sheet and season generously with salt and pepper. Place the sprouts in the oven and roast for 20-25 minutes, turning once, or until the sprouts are golden brown.
  4. While the sprouts are roasting cut the pomegranate in half. Holding each half over a bowl, gently tap the back of the pomegranate with a wooden spoon until the seeds fall into the bowl.
  5. Place the roasted Brussels sprouts on a platter and sprinkle with pomegranate seeds and orange zest. Drizzle with pomegranate syrup and serve immediately.
Recipe by The Krave at