Brussels Sprouts With Walnuts and Pomegranate
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds brussels sprouts, trimmed and halved
- 3tablespoons olive oil
- Kosher salt and black pepper
- ¼cup roughly chopped walnuts
- 2tablespoons pomegranate seeds, plus more to taste
- Pomegranate molasses, for drizzling (optional)
- Flaky salt, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
216 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 7 grams protein; 450 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Step 2
Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
- Step 3
When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Private Notes
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Cooking Notes
Amy
I always make my own pomegranate molasses and find that it is much tastier than what you can purchase. To make it, put a quart of unsweetened pomegranate juice in a saucepan. Add 1/4 - 1/2 cup sugar and 2-3 Tbs. lemon juice. Simmer on low heat until reduced to the consistency of syrup. Remove from heat. It will thicken a bit after it cools so don't reduce it too much. Use leftovers in salad dressings or add 2 Tbs. to sparking water and ice for a refreshing drink.
Robert
You can substitute pine nuts for walnuts, and sweet cranberries for the pomegranate, for a slightly more expensive but tastier version (IMO).
nanbrand
I made this without the pomegranate molasses, but added some balsamic vinegar at the end. I doubled the pomegranate seeds. Delicious! Also this is a very attractive dish, with the mix of red and green.
Jane in Maryland
This is a wonderful way to jazz up roasted brussels sprouts. There wasn't a single sprout left over!
Ruth Anne
If you can't find pomegranate molasses, you can buy ordinary pomegranate juice and reduce it at a low simmer until you have the thickness and intensity you want. I did this when I needed pomegranate syrup to dress a fattoush, and it was delicious. Kept well in the refrigerator, too.
Mary
Double the pomegranate seeds - at least! Cooking time long - roasted 15 min on cut side, flipped, and removed when it smelled like it was burning. Delicious! Red and green for Christmas dinner!
Shikibu
I followed the recommendations of other users and added Balsamico vinegar and mild molasses (can’t buy pomegranate molasses in Tokyo). But the sprouts were done after merely 15 minutes. 30 minutes baking time would’ve burned them. All in all, my guest liked it.
skinless/boneless?
15 minutes on sprouts
Frederica Shockley
This is an excellent recipe for brussels sprouts! Maybe my sprouts were smaller. They came out perfect with 10 minutes on each side. I added more pomegranate seeds and walnuts, but omitted the molasses.
Alexandra
We make this for Thanksgiving, but with hazelnuts (instead of walnuts) and with truffle oil. Delish!
Barb
Can this be made ahead of time and reheated - then drizzle pomegranate molasses?
amy
This was surprisingly fantastic. I have to say I didn't expect it to be so good. I did drizzle with the pomegranate molasses which I was lucky to find (the last bottle) at my local Whole Foods. Worked very well for Thanksgiving. I bought three pounds and made half plain for the non adventurous.
DF
General question: the smoke point for olive oil is 410 degrees. If roasting Brussels sprouts tossed with EVOO at 425, then do we have a problem?
Deanne
Pomegranate Molasses: quart pomegranate juice, 1/4 - 1/2 C sugar, 2-3 T lemon juice — simmer until it’s a syrup
marie helene
So good; i put a tea spoon of maple syrup and it was delish!
nora Hprivate note)
Private Note: oil the pan or foil before putting in oven. Less likely to burn.
Jesnne
Good. Large recipe enough for 6-8 people. Need pomegranate molasses
kerry
Skip walnuts
David B
Looked pretty. Added a lot of pomegranates. Really needed the molasses though.
Stumptown Steve
Like others, my sprouts cooked quicker than 1/2 hour, and actually on convection roast did not need flipping. Also agree that doubling the pomegranate seeds is better. Tried with and without the molasses, we preferred without. Will make again.
less sugar, no topping
No pomegranate molasses.. added a bit of maple syrup to sherry vinegar.
Vineeta
I skipped the pomegranate molasses and it didn’t matter. The dish was still delicious.
Frozen Sprouts?
Anybody ever tried this with frozen Brussels sprouts? Just curious if you thawed then cut them, just tossed them in whole, started from frozen...?
remeber:
Super good. Serve warm.
Mark Thompson
Couldn't find pomegranate molasses, fine without.Used a bit of balsamic vinegar while sprouts were roasting.
Sally
I roasted fennel along with the sprouts, because I had some. I couldn't find the molasses, but I bet it adds a lovely flavor. The seeds bring brightness. Pretty Christmas dish.
Martha L Harrington
I cut the larger brussel sprouts into 3 pieces and the smaller ones in two. They were all finished in 15 minutes. No pomegranate molasses during the blizzards of Christmas 2022. I substituted a mix of balsamic vinegar and peach jam. Fabulous! (About 3 T jam to 1.5 t balsamic vinegar)
Summer
Agreed on Amy’s note for the homemade pomegranate molasses route! Found the juice at Costco, needed about 20 minutes to become a glaze.
sonia
we toss our brussels sprouts in pomegranate molasses before roasting. it gives them a really nice caramelization and makes them much more likely to be eaten in our family...
Tracy
This was really good. I used Balsamic lightly and that worked great. I also had crumbled Feta on the side for those who might like a salty tang with their sweet. It was well received. A fresh take on Brussel Sprouts.
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