Roasted Brussel Sprouts with Pomegranates & Oranges
Recipe Key
In this festive side dish Brussels sprouts are roasted in the oven until crispy brown then caramelized with balsamic vinegar. Pomegranate seeds and oranges provide a sweet tart flavor and a variety of textures. So delicious and so beautiful.
This is a very simple dish that you can make on a weeknight, but festive enough to make an appearance at your Thanksgiving feast. There are only a few ingredients.
A thick, high quality balsamic vinegar will give the most delicious results. I love Ariston Traditional which you can get on Amazon. Napa Valley Naturals’ Grand Reserve Vinegar with “25 stars” on it is also good and available in many health food stores.
Maple syrup can be added for additional sweetness but it’s optional Most people like it with a sweeter taste. I like it either way.
When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the medium large ones. While smaller Brussels sprouts are a bit sweeter and more tender, they cook too quickly and won’t brown as nicely.
To make the orange sections. First use a microplane to make your orange zest for topping and set aside.
Next use a knife to peel the orange. Remove all the skin so you’re down to the flesh. Then cut out the sections between the membranes. Cut each section in half.
Pomegranate seeds, known as arils, taste a lot like cranberries—fairly tart with a bit of sweetness underneath and a little crunch.
I think it is one of the most fun fruits available in the fall and early winter.
Its fruit is filled with seeds, not just five or six or even ten or twenty, but 600-800 seeds.
Because of this abundance of seeds the pomegranate is considered
a symbol of abundance, fertility and magic.
Pomegranates are known for their high antioxidant levels. They are also full of vitamin C and potassium.
Many stores sell the seeds already separated from the fruit. If you buy them whole, here is a video on how to remove the seeds.
In 2020, we’re not having large family parties so let’s make it easy. These Roasted Brussels Sprouts with Pomegranates and Oranges are easy, festive and delicious. They taste so good with so little work.
If you like this recipe you may also want to try these other vegetable dishes:
Easy Roasted Vegetables with Herbs and Balsamic Glaze
Roasted Cauliflower Mushroom Stuffing
Roasted Butternut Squash with Crispy Kale and Pomegranates
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Roasted Brussel Sprouts with Pomegranates & Oranges
This festive side dish features roasted Brussels sprouts caramelized with balsamic vinegar and tossed with pomegranates and oranges. Paleo & vegan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- Method: Roast
- Cuisine: Vegan, Paleo, Gluten-Free, Whole30
Ingredients
- 1 pound Brussels sprouts, about 4 cups
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine Celtic sea salt
- 1 tablespoon thick balsamic vinegar (see notes above)
- 1 teaspoon maple syrup (optional) (leave out for Whole30)
- Zest from ½ orange
- 1 cup orange sections, cut in half, from 1-2 large oranges, *
- 1/2 cup pomegranate seeds
- 1 tablespoon fruity extra virgin olive oil
- Maldon salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your Brussels sprouts, trim the root ends and remove any discolored or damaged leaves. Then, cut each sprout in half lengthwise from the flat base through the top.
- On your baking sheet, combine the halved sprouts, 2 tablespoons olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the sprouts until they are tender, deeply golden on the edges, about 20 to 25 minutes until they’re nearly done.
- Sprinkle with the balsamic vinegar and maple syrup (if using) and toss.
- Return the baking pan to the oven and roast for another 3 minutes.
- Toss with orange sections and pomegranates.
- Transfer the Brussels sprouts to a serving platter or bowl.
- Sprinkle with 1 tablespoon fruity olive oil, orange zest and season with Maldon salt and pepper.
- Serve warm or at room temperature.
- This recipe is best when fresh, but leftovers will keep for two to three days in the refrigerator, covered. Gently reheat before serving.
Notes
To make the orange sections. First use a microplane to make your orange zest for topping and set aside. Next use a knife to peel the orange. Remove all the skin so you’re down to the flesh. Then cut out the sections between the membranes. Cut each section in half.
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