Roasted Brussels Sprouts With Pomegranate Molasses Dressing

Get
FREE
Recipes!

Get My Favorite Recipe

Roasted Brussels sprouts symbolize the epitome of Brussels sprouts season, manifesting both culinary tradition and robust nutrition. Whether you’re preparing for a lavish Christmas or Thanksgiving feast or simply aiming for a wholesome dinner before the Halloween candy surge, this dish, with its vibrant greens and pops of pomegranate red, promises to steal the show.

Preparing Brussels Sprouts for Cooking:

Choosing fresh and firm sprouts is the first step to culinary success. Once you have your selection, wash them diligently. Then, trim off the tough ends, and if you’re dealing with particularly large sprouts, it’s best to halve them for even cooking. This not only ensures a uniform roast but also maximizes the flavor profile by exposing more of the sprout’s surface.

How Long to Roast Brussels Sprouts:

With your sprouts prepared, it’s time to roast. Preheat your oven to 400°F. For the optimal blend of a soft interior with a slightly crispy, caramelized exterior, aim for a roasting time of approximately 30 minutes.

Brussels Sprouts: A Healthy Choice

Dive into the health benefits, and you’ll understand why this dish is more than just its taste. Brussels sprouts, the stars of many healthy recipes, are cruciferous vegetables, rich in fiber and teeming with essential vitamins and minerals. With high vitamin K content, they support bone health and clot prevention, and their vitamin C richness promotes efficient iron absorption. Furthermore, they’re potent defenders against high blood pressure and heart disease.

Tackling the Bitterness:

Yes, Brussels sprouts can be bitter, thanks to a compound called glycosylates. However, modern farming techniques have reduced this bitterness. But if you’re sensitive to it, don’t worry! The olive oil in this recipe is excellent at curtailing this bitterness, and the roasting process further mellows it down. The tangy pomegranate molasses dressing paired with salty feta in our recipe ensures a balanced, delightful taste.

Air Fryer Option: For those who swear by their air fryers, this dish is adaptable! Cook the Brussels sprouts at 375 degrees for 10 to 12 minutes, shaking the basket every 5 minutes for even cooking.

To wrap up, this dish isn’t just about the Brussels sprouts. It’s a dance of flavors and health benefits, promising to transform any meal into a memorable feast.

Ingredient List

Preparation

1.
Preheat the oven to 400°F.

Mark as complete
2.
Trim the brown ends from the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut the sprouts in half.
In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil. Season with salt and pepper to taste.
Mark as complete
3.
Spread them out on a baking sheet in a single layer.
Place the tray in the oven. After about 30 minutes, add the walnuts to the same tray to roast for the remaining 5 minutes. Ensure to turn the Brussels sprouts once during roasting to ensure they brown evenly.
Mark as complete
4.
In a separate small bowl, combine the crumbled feta cheese, lemon zest, pomegranate molasses, lemon juice, Aleppo pepper, 2 tablespoons olive oil, and roasted walnuts. Mix until well combined to form the dressing.
Mark as complete
5.
Once the Brussels sprouts are roasted and tender (about 35 minutes total), remove from the oven and allow them to cool for 5 minutes.
Transfer the roasted Brussels sprouts to your serving platter. Drizzle over the feta cheese molasses dressing and toss gently to combine. If desired, sprinkle with fresh pomegranate seeds as a garnish.
Serve immediately and enjoy!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 lb. Brussels sprouts (washed and dry)
4 tablespoons olive oil (divided: 2 tablespoons for Brussels sprouts, 2 tablespoons for dressing)
Salt and pepper, to taste
¼ cup walnuts
2 oz feta cheese, crumbled
Zest of one lemon
2 tablespoons Juice of half lemon
2 tablespoons pomegranate molasses
teaspoon Aleppo pepper
¼ cup pomegranate seeds (optional for garnishing)

Preparation

1
Preheat the oven to 400°F.
2
Trim the brown ends from the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut the sprouts in half. In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil. Season with salt and pepper to taste.
3
Spread them out on a baking sheet in a single layer. Place the tray in the oven. After about 30 minutes, add the walnuts to the same tray to roast for the remaining 5 minutes. Ensure to turn the Brussels sprouts once during roasting to ensure they brown evenly.
4
In a separate small bowl, combine the crumbled feta cheese, lemon zest, pomegranate molasses, lemon juice, Aleppo pepper, 2 tablespoons olive oil, and roasted walnuts. Mix until well combined to form the dressing.
5
Once the Brussels sprouts are roasted and tender (about 35 minutes total), remove from the oven and allow them to cool for 5 minutes. Transfer the roasted Brussels sprouts to your serving platter. Drizzle over the feta cheese molasses dressing and toss gently to combine. If desired, sprinkle with fresh pomegranate seeds as a garnish. Serve immediately and enjoy!

Recipe Tips & Suggestions

Storage and Meal Prep Tips:

Leftovers: If you have any leftover roasted Brussels sprouts, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. The dressing can also be refrigerated in a separate container for up to 5 days.

Reheating: When you're ready to eat the leftovers, reheat the Brussels sprouts in the oven at 350°F until warmed through. This helps retain their crispy texture. Alternatively, you can microwave them for a minute or two, but they may be a bit softer.

Meal Prep: If you're preparing this dish for meal prep, keep the dressing and the roasted Brussels sprouts in separate containers. When you're ready to serve, combine the Brussels sprouts with the dressing. This ensures the Brussels sprouts remain crispy and do not become soggy from the dressing.

Make-Ahead Dressing: The dressing can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together and makes assembling the dish quicker.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

Have You Tried This Mediterranean Recipe?

If So, Mention Us @ranasrecipe

Or Use Hashtag #ranasrecipe

Let’s Start Cooking With Love!

Tell Me How I’m Doing?

Loved this recipe? Leave a comment below sharing your thoughts! And if you make it, don’t forget to tag us in your photos. I would love to see your delicious creations!

Leave a Reply

Your email address will not be published. Required fields are marked *