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Roasted Brussel Sprouts with Pomegranates & Oranges

  • Author: Ingrid DeHart
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


This festive side dish features roasted Brussels sprouts caramelized with balsamic vinegar and tossed with pomegranates and oranges. Paleo & vegan.




  1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.
  2. 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.
  3. 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.
  4. Roast the sprouts until they are tender, deeply golden on the edges, about 20 to 25 minutes until they’re nearly done.
  5. Sprinkle with the balsamic vinegar and maple syrup (if using) and toss.
  6. Return the baking pan to the oven and roast for another 3 minutes.
  7. Toss with orange sections and pomegranates.
  8. Transfer the Brussels sprouts to a serving platter or bowl.
  9. Sprinkle with 1 tablespoon fruity olive oil, orange zest and season with Maldon salt and pepper.
  10. Serve warm or at room temperature.
  11. This recipe is best when fresh, but leftovers will keep for two to three days in the refrigerator, covered. Gently reheat before serving.


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.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Vegetables
  • Method: Roast
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30

Keywords: roasted Brussels sprouts, pomegranates