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A plate of roasted Brussels sprouts topped with fresh pomegranate seeds, with a small bowl of red pepper flakes in the background.
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Roasted Brussel Sprout Recipe with Pomegranate Vinaigrette

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

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

  • 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!