Roasted Brussels Sprouts with Pomegranate Vinaigrette

If you’re looking for a fresh twist on roasted Brussels sprouts, this Roasted Brussels Sprouts with Pomegranate Vinaigrette is the perfect side dish. It’s sweet, tangy, and a little spicy, the kind of recipe that makes even Brussels sprout skeptics reach for seconds.

The roasted sprouts get crispy edges, while the pomegranate vinaigrette adds brightness and balance. Finished with juicy pomegranate arils for a pop of color and crunch, it’s a stunning (and simple) dish that works just as well for weeknights as it does for your holiday table.

What You Need to Make Roasted Brussels Sprouts with Pomegranate Vinaigrette

For the Brussels Sprouts

• Brussels sprouts
• Olive oil
• Kosher salt
• Black pepper
• Red pepper flakes
• Fresh pomegranate arils

For the Vinaigrette

• Extra virgin olive oil
• Aged balsamic vinegar
• Fresh garlic
• Italian seasoning
• Salt and pepper

How to Make Roasted Brussels Sprouts with Pomegranate Vinaigrette

Preheat the oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Make the vinaigrette
In a large bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic, salt, and pepper.

Toss the sprouts
Add the quartered Brussels sprouts to the bowl and toss until fully coated in the vinaigrette.

Roast to perfection
Spread the sprouts in a single layer on the prepared baking sheet. Roast for 15–20 minutes, stirring halfway, until they’re crispy on the outside and tender on the inside.

Add the finishing touch
Transfer to a serving dish and top with pomegranate arils for color and sweetness.

Optional
Sprinkle freshly grated Parmesan Reggiano over the top right before serving for an extra layer of richness.

Commonly Asked Questions

Can I make the vinaigrette ahead of time?

Yes! The vinaigrette can be made up to 3 days in advance and stored in a sealed jar in the refrigerator.

How do I keep the Brussels sprouts crispy?

Dry them thoroughly before roasting and don’t overcrowd the pan. High heat and plenty of space are key.

Can I use frozen Brussels sprouts?

Fresh works best for roasting, but if using frozen, thaw completely and pat dry before baking.

What can I serve this with?

It pairs beautifully with roasted chicken, pork tenderloin, or salmon — or serve as part of a holiday spread.

How do I store leftovers?

Keep in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

What if I don’t have pomegranate arils?

You can substitute dried cranberries or chopped apples for a similar sweet-tart flavor.

Roasted Brussels Sprouts with Pomegranate Vinaigrette

This is a bright, flavorful side dish with crispy sprouts, tangy balsamic, and juicy pomegranate arils.

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Ingredients

  

For the Brussels Sprouts:

• 2 pounds Brussels sprouts trimmed and quartered
• 2 tablespoons olive oil
• Kosher salt and freshly cracked black pepper to taste
• ½ teaspoon red pepper flakes
• 1 cup fresh pomegranate arils

For the Vinaigrette:

• ? cup cold-pressed extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 2 cloves fresh garlic minced
• – 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

 

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper to make the vinaigrette.
3. Add the quartered Brussels sprouts to the bowl and toss thoroughly to coat with vinaigrette.
4. Arrange the Brussels sprouts on a parchment-lined baking sheet in a single layer.
5. Roast in the oven for 15-20 minutes, stirring halfway, until crispy and tender.
6. Remove from oven and transfer to a serving dish. Top with fresh pomegranate arils for a burst of color and flavor.
7. (Optional) Sprinkle freshly grated Parmesan Reggiano over the top for added richness.
8. Serve immediately and enjoy this vibrant, healthy fall side dish!

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