Roasted Brussels Sprouts Recipe
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 Will Love About These Roast Brussels Sprouts
• The perfect balance of crispy edges and a tender, caramelized center
• A festive, colorful dish that’s just as at home on a holiday table as it is on a weeknight dinner
• The mix of tangy balsamic, savory garlic, and fresh pomegranate keeps every bite interesting
• Simple ingredients that let the brussels sprouts be the star, not an overpowering dressing
• Easily customizable with swaps for whatever you have on hand
Ingredients for the Best Roasted Brussel Sprouts
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 Pick Good Brussels Sprouts
• Look for bright color: You want vibrant green heads. Skip anything with yellowing or wilted leaves
• Check the texture: Give them a gentle squeeze. They should feel hard, solid, and tightly closed, not soft or loose
• Check the size: Try to pick sprouts that are similar in size so they cook evenly. Smaller sprouts tend to be sweeter, while larger ones lean more toward that classic cabbage flavor
How to Make Roasted Brussels Sprouts
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.
Make Ahead Instructions
• Store whole: If you’re buying ahead, keep the sprouts unwashed and untrimmed in a plastic bag in your fridge’s crisper drawer, they’ll keep for up to two weeks
• Prep early: You can trim and cut the sprouts one to two days before you plan to roast them
• Airtight storage: Once they’re prepped, store the pieces in an airtight container in the fridge until you’re ready to use them
How to Serve Roasted Brussels Sprout Recipe
This dish is one of my favorite ways to round out a holiday spread. It pairs beautifully with roasted chicken, turkey, or a holiday ham. It also holds its own as a standout side at a dinner party since the colors alone make it feel a little more special. If you want to turn it into more of a main, toss it with some cooked farro or quinoa for a heartier bowl.
Variations
- Swap the pomegranate for dried cranberries for that classic red and green holiday combo just keep in mind the pomegranate brings a brightness and acidity that dried cranberries won’t fully replicate, so add a small squeeze of lemon or extra balsamic if you make the swap
- No parmesan? Sharp cheddar or manchego both work beautifully here
Roast Brussel Sprouts FAQs
Yes! The vinaigrette can be made up to 3 days in advance and stored in a sealed jar in the refrigerator.
Dry them thoroughly before roasting and don’t overcrowd the pan. High heat and plenty of space are key.
Fresh works best for roasting, but if using frozen, thaw completely and pat dry before baking.
It pairs beautifully with roasted chicken, pork tenderloin, or salmon — or serve as part of a holiday spread.
Keep in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
You can substitute dried cranberries or chopped apples for a similar sweet-tart flavor.
Roasted Brussel Sprout Recipe with Pomegranate Vinaigrette
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper to make the vinaigrette.
- Add the quartered Brussels sprouts to the bowl and toss thoroughly to coat with vinaigrette.
- Arrange the Brussels sprouts on a parchment-lined baking sheet in a single layer.
- Roast in the oven for 15-20 minutes, stirring halfway, until crispy and tender.
- Remove from oven and transfer to a serving dish. Top with fresh pomegranate arils for a burst of color and flavor.
- (Optional) Sprinkle freshly grated Parmesan Reggiano over the top for added richness.
- Serve immediately and enjoy this vibrant, healthy fall side dish!
