Roasted Brussels Sprouts with Pomegranate and Toasted Almonds is a delicious, nutrient-packed dish that’s perfect for any meal. This recipe is the epitome of simplicity and elegance, balancing the nutty flavor of roasted Brussels sprouts with the sweet and tangy burst of pomegranate seeds and the satisfying crunch of toasted almonds. Whether you’re preparing a holiday feast or looking for a healthy side dish, this recipe is an excellent choice.
In this guide, we will dive deep into the recipe’s details, providing tips, benefits, and answers to common questions. By the end, you’ll be fully equipped to prepare a flavorful dish that’s both easy and impressive.
Ingredients
Core Ingredients
- 1 lb Brussels sprouts – Trimmed and halved
- 2 tbsp olive oil – Enhances the roasting process and adds richness
- Salt and pepper to taste – Essential seasonings for bringing out the natural flavors
- 1/4 cup sliced almonds – Adds a crunchy texture and nutty flavor
- 1/2 cup pomegranate seeds – Provides sweetness and visual appeal
- 1 tbsp balsamic glaze (optional) – A tangy, slightly sweet finish to elevate the flavor
Prep Time, Cooking Time, and Serving Information
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories per Serving: Approximately 120 kcal
Directions: Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent the Brussels sprouts from sticking.
Step 2: Prepare the Brussels Sprouts
- Wash and thoroughly dry the Brussels sprouts.
- Trim the ends and cut each sprout in half.
- In a large bowl, toss the halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper to ensure they’re evenly coated.
Step 3: Roast the Brussels Sprouts
- Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet.
- Roast them in the preheated oven for 20-25 minutes, flipping them halfway through cooking to ensure even browning. The Brussels sprouts should be golden and slightly crispy on the outside while tender on the inside.
Step 4: Toast the Almonds
While the Brussels sprouts roast:
- Heat a dry skillet over medium heat.
- Add the 1/4 cup sliced almonds and toast for 3-4 minutes, stirring frequently until they are golden and fragrant. Be careful not to burn them.
Step 5: Assemble the Dish
- Transfer the roasted Brussels sprouts to a serving dish.
- Sprinkle the toasted almonds and 1/2 cup pomegranate seeds over the top.
Step 6: Optional Finishing Touch
- For an extra burst of flavor, drizzle the dish with 1 tbsp balsamic glaze. This step is optional but highly recommended for added depth.
Step 7: Serve and Enjoy
Serve the dish immediately while warm. Enjoy it as a vibrant side dish or even as a light vegetarian main course.
Tips for Perfect Roasted Brussels Sprouts
- Choose Fresh Brussels Sprouts: Look for firm, bright green sprouts without yellowing or blemishes.
- Dry Thoroughly: Ensure the sprouts are completely dry before roasting to achieve a crispy exterior.
- Don’t Overcrowd the Pan: Spread the sprouts in a single layer to allow air circulation for even roasting.
- Add Garlic or Herbs: Tossing in minced garlic or fresh herbs like thyme can add a layer of flavor.
- Experiment with Toppings: Consider adding feta cheese, dried cranberries, or a sprinkle of chili flakes for variation.
Benefits of the Dish
- Rich in Nutrients: Brussels sprouts are high in fiber, vitamins C and K, and antioxidants.
- Heart-Healthy Fats: Olive oil and almonds provide good fats that support cardiovascular health.
- Low-Calorie Option: With only about 120 kcal per serving, this dish is perfect for weight-conscious eaters.
- Immune-Boosting: Pomegranate seeds are packed with vitamins and antioxidants that support immune health.
- Versatile and Adaptable: Works as a side dish for meat, fish, or vegetarian mains.
FAQs About Roasted Brussels Sprouts with Pomegranate and Almonds
Q: Can I make this recipe ahead of time?
A: Yes! You can roast the Brussels sprouts a day ahead and store them in the refrigerator. Reheat them in the oven at 375°F (190°C) for 10 minutes, then add the pomegranate seeds and almonds just before serving.
Q: What can I use instead of almonds?
A: You can substitute almonds with walnuts, pecans, or sunflower seeds for a similar crunch.
Q: Are there alternative toppings?
A: Absolutely! Crumbled goat cheese, dried cranberries, or a squeeze of fresh lemon juice can make delightful additions.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results.
Conclusion
Roasted Brussels Sprouts with Pomegranate and Toasted Almonds is a delightful combination of flavors and textures that’s as nutritious as it is delicious. Whether you’re hosting a dinner party, preparing for the holidays, or just looking for a new way to enjoy vegetables, this dish is sure to impress. Packed with vitamins, antioxidants, and heart-healthy fats, it’s a guilt-free indulgence that caters to a wide variety of palates.
Follow this recipe to bring an exciting twist to your table, and don’t forget to experiment with your own creative touches to make it uniquely yours. Bon appétit!
