Roasted Brussels Sprouts with Pomegranate Seeds

Main, Sides, Vegetarian | November 15, 2015 | By

Sometimes all it takes is a photo to get the creative juices flowing.  In this case, all it took was a photo on Instagram posted by Sarah Phillips @food to cause me to crave a dish.  She showed the most beautifully roasted brussels sprouts studded with glorious pomegranate seeds the other day.  Oh, what a fresh take on a traditional dish.  And then when she described the spice blend she roasted them in, I was hooked.  It had a Middle Eastern vibe to it, that had to be tried.  So I did.  And now I can’t wait to make them again.  The spices warmed the brussels sprouts in a new, exotic way.  The pomegranate jewels were a vibrant contrast to the earthiness of the sprouts.  Their tang and popping juiciness created a party in my mouth.  This would be great with turkey dinner, or even as a side for every day.  Why not make it a whole meal for Meatless Mondays by adding some toasted walnuts and crumbled feta cheese, and serving it over basmati rice?!

Roasted Brussels Sprouts with Pomegranate Seeds
A vibrant, fresh take on traditional brussels sprouts, exotic and warm.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Enough brussels sprouts for the occasion (I'll leave it to you to determine if this will be a side or the main course, and how many you are feeding)
  2. olive oil
  3. ground cumin
  4. coriander seed (or ground coriander if this is all you have)
  5. celery seed
  6. pomegranate seeds
  7. kosher salt
  8. cracked pepper
Instructions
  1. Preheat oven to 375 F.
  2. Trim and cut brussels sprouts in half.
  3. Toss in olive oil (just enough to coat) and sprinkle with cumin, coriander and celery (adjust to your taste, but I would think no more than 1 tsp of each will be enough if preparing enough to feed 8.)
  4. Spread out in a baking pan, and roast, turning occasionally, until tender and slightly charred. Add more oil if necessary. This will take approximately 40 minutes.
  5. Put into your serving dish and season with salt and pepper to taste. Add as many pomegranate seeds as strikes your fancy (don't skimp!) Toss and serve.
Notes
  1. This is perfect as a side dish. But feel free to make enough to feed as a main by adding toasted walnuts or almonds, and serving it over basmati rice.
Adapted from from a photo by Sarah Phillips
Adapted from from a photo by Sarah Phillips
The Lemon Apron http://www.thelemonapron.com/

Comments

  1. Leave a Reply

    Beth
    November 28, 2015

    Looks delicious. I’ve been craving Brussel sprouts lately 🙂

    • Leave a Reply

      Jennifer
      November 29, 2015

      Thanks so much Beth 🙂 It’s a lovely fresh take on brussels sprouts. Sometimes they can be a tad bitter, and heavy depending on what you are cooking them with (i.e.- chestnuts, bacon or pancetta, pearl onions etc- can get a bit rich) But the spices and the pomegranate seeds totally liven up the dish- both colourwise and flavour. Enjoy. Let me know what you think 😉

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