Roasted Brussels Sprouts with Pomegranate and Dijon Vinaigrette is a recipe that’s definitely going on my holiday table…
…and I hope you’ll make it for yours, too.
The Inspiration for This Brussels Sprouts Recipe
Last week, I got some gorgeous pomegranates from a local vendor at the farmers market, and I asked my Instagram fam what I should make with them.
There were so many clever ideas…everything from sangria to guacamole!
When I looked at what I had lying around the kitchen and spotted the bag of Brussels sprouts from the market, I knew I had my answer. Thus, this Roasted Brussels Sprouts with Pomegranate and Dijon Vinaigrette was born.
It may look fancy-schmancy, but it’s really dead simple.
How to Make Roasted Brussels Sprouts
I roasted the Brussels which helps them caramelize and takes them to a whole other level. Most recipes for roasted Brussels sprouts call for the sprouts to be cut in half.
Instead, I opted to cut them in fours because that would make for more edges and more caramelization. If you’re in a hurry, halving them will work just fine though they may need a couple more minutes in the oven.
Are Brussels Sprouts Healthy?
Brussels sprouts are a cruciferous veggie that’s packed with nutrition. They’re rich in Vitamins C and A, plus come with a healthy dose of dietary fiber.
Admittedly, when boiled, they get a little stinky thanks to their sulfur content, but roasting them helps tame that smell. Roasting also helps bring out the natural sweetness.
What is the Easiest Way to Open a Pomegranate?
If you’ve never worked with a pomegranate before, it can seem really intimidating. Its tough, leathery skin gives way to the most beautiful juicy seed pods called arils.
The arils can pop and send juice flying all over the kitchen. My favorite method for removing the arils without making a mess is the following:
- Score the pomegranate skin into fourths or sixths.
- Gently pry apart the sections.
- Fill a pot or large bowl with water.
- Work on one section at a time. Submerge the pomegranate section in the water, then use your fingers to gently work the arils loose from the inner white membrane.
- Once you’re done, drain the arils and water through a kitchen colander. Store the arils in the refrigerator in a covered container for up to a week.
If digging into a pomegranate isn’t quite your style, you can often find the ruby red arils in packages in the refrigerated produce section of the market. (Sometimes they’re only available in fall when pomegranates are in season.)
Can You Make This Salad Cold?
If you’re not a fan of adding dressing to make a warm salad, you could totally leave that out. But I think it adds the perfect balance of acidity to the dish and a punch of flavor.
Chopped pecans – or any nut really – would also add another contrast of crunch to these roasted brussels sprouts.
Roasted Brussels Sprouts with Pomegranate Recipe
Make this Roasted Brussels Sprouts with Pomegranate for a fancy-looking (and healthy) but oh-so-simple addition to any paleo fall menu.
Ingredients for the Roasted Brussels & Pomegranate
- 1.5 lb Brussels sprouts washed and quartered
- 1.5 tbsp olive oil or avocado oil
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup pomegranate arils seeds…you’ll need one small pomegranate or a small package of arils
- 1/4 cup chopped pecans optional
Ingredients for the Dijon Vinaigrette
- 2 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp raw honey
- 1/2 clove garlic chopped finely
- 1/4 cup olive oil or avocado oil
- pinch sea salt & pepper
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the quartered Brussels sprouts on the sheet, then drizzle with the oil, salt, and pepper. Toss with your hands until the sprouts are well coated. Spread them into a single layer. Roast for ~20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.
In a small bowl, combine the vinegar, Dijon mustard, honey, and garlic. Stir to combine. Slowly drizzle in the oil, whisking at the same time until the oil is incorporated. Adjust the seasoning with salt and pepper, to taste.
Once the Brussels sprouts are roasted, remove them from the oven and place into a serving bowl. Toss with half the dressing. Taste. If you like more dressing, add more. If not, refrigerate the extra dressing for 3 to 5 days.
Top with the pomegranate seeds and pecans (optional).
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