Roasted Pomegranate Brussels Sprouts
If you’re looking for a show-stopping side dish that’s both nutritious and delicious, Roasted Pomegranate Brussels Sprouts deserve a spot on your table.
This recipe transforms humble Brussels sprouts into something truly special — perfectly caramelized on the outside, tender on the inside, and tossed with tangy pomegranate seeds and a simple balsamic glaze.
It’s an ideal addition to your Thanksgiving menu or any fall and winter meal. Even better? It’s packed with antioxidants, fiber, and gut-loving nutrients that support digestion and inflammation balance.
Health Benefits:
Brussels Sprouts are part of the cruciferous vegetable family, rich in fiber, vitamin C, vitamin K, and compounds like sulforaphane that help the liver detoxify hormones and environmental toxins. Their natural prebiotic fiber also feeds good gut bacteria, helping to support microbiome diversity.
Pomegranate seeds are antioxidant powerhouses — they contain punicalagins and anthocyanins that reduce oxidative stress and inflammation, while providing a touch of natural sweetness that balances the earthy flavor of the sprouts.
Olive oil and balsamic vinegar add healthy fats and polyphenols that help stabilize blood sugar and reduce post-meal inflammation, making this dish as functional as it is flavorful.
Together, these ingredients make this side dish a nutritional powerhouse that supports digestion, hormone balance, and overall metabolic health.
Ingredients (Serves 4–6)
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1 ½ lbs Brussels sprouts, trimmed and halved
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2 tbsp olive oil or avocado oil
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½ tsp sea salt
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¼ tsp black pepper
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2 tbsp balsamic vinegar
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1 tsp pure maple syrup (optional, for extra caramelization)
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½ cup fresh pomegranate seeds
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¼ cup chopped pecans or walnuts (optional, for crunch)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
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Spread on the baking sheet in a single layer, cut side down. Roast for 20–25 minutes, flipping halfway through, until golden and crispy on the edges.
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While sprouts roast, whisk together balsamic vinegar and maple syrup (if using).
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When done, transfer Brussels sprouts to a large bowl. Drizzle with the balsamic glaze and toss gently.
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Add pomegranate seeds and chopped nuts, then serve warm.
Why You’ll Love It
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Beautiful Presentation: The ruby-red pomegranate seeds pop against the golden Brussels sprouts.
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Gut-Friendly: Rich in prebiotic fiber and anti-inflammatory compounds.
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Holiday-Ready: Sweet, tangy, and sophisticated — perfect for impressing guests.
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Xo,
Dr Sheena
