Best 4 Brussels Sprouts With Pomegranate Seeds Recipes
**Roasted Brussels Sprouts with Pomegranate Seeds: A Delightful Medley of Sweet and Savory Flavors**
Prepared to tantalize your taste buds with a culinary masterpiece that harmoniously blends sweet and savory notes? Look no further than our exquisite Roasted Brussels Sprouts with Pomegranate Seeds. This delectable dish, adorned with vibrant ruby-red arils, roasted walnuts, and a drizzle of tangy balsamic vinegar, offers a sensory experience like no other. Whether you're a seasoned home cook or just starting your culinary adventure, this recipe guarantees an explosion of flavors that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of roasted Brussels sprouts, where caramelized edges meet a tender-crisp interior, all complemented by the burst of sweetness from pomegranate seeds and the nutty crunch of walnuts.
**Additional Recipe Options:**
1. **Roasted Brussels Sprouts with Bacon and Balsamic Glaze:** Experience the irresistible combination of crispy Brussels sprouts, smoky bacon, and a sweet and tangy balsamic glaze in this classic recipe.
2. **Brussels Sprouts with Cranberries and Pecans:** For a festive twist, this recipe pairs roasted Brussels sprouts with tart cranberries, crunchy pecans, and a hint of maple syrup.
3. **Brussels Sprouts with Parmesan and Breadcrumbs:** Indulge in a cheesy and crispy delight with this recipe that incorporates roasted Brussels sprouts, grated Parmesan cheese, and golden breadcrumbs.
4. **Brussels Sprouts with Apples and Cider Glaze:** Discover a sweet and savory symphony in this recipe, featuring roasted Brussels sprouts, crisp apples, and a flavorful cider glaze.
5. **Roasted Brussels Sprouts with Garlic and Lemon:** Enjoy the simplicity and elegance of this recipe, where roasted Brussels sprouts are tossed with garlic, lemon zest, and a touch of olive oil.
These variations offer a diverse range of flavors and textures, ensuring that there's a perfect recipe for every palate. So, choose your favorite combination and embark on a culinary journey that celebrates the versatility and deliciousness of roasted Brussels sprouts.
BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
- Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
- Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
- Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE
Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they're just lightly brown, carry on cooking for a further 5 mins until blistered.
- Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.
Nutrition Facts : Calories 126 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein
ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & FETA
Tender caramelized Brussels sprouts roasted to perfection and topped with the sweet crunch of pomegranate seeds and salty feta. A contrast of flavors (and colors) makes this the perfect side dish for the season!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
- Pour sprouts onto a large rimmed baking sheet, drizzle with the olive oil, and toss gently until well-coated. Sprinkle with 1/8 teaspoon salt.
- Bake, turning every 10 minutes, until tender and browned, about 30 minutes.
- Remove from oven and arrange on a plate. Sprinkle feta and pomegranate seeds over the top, then drizzle with the pomegranate molasses. Taste and add additional salt if desired. Serve.
BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams
Tips:
- Choose fresh Brussels sprouts. Look for sprouts that are firm and tightly packed, with no signs of wilting or bruising.
- Trim the Brussels sprouts. Cut off the stem end and any loose leaves.
- Roast the Brussels sprouts. This is the best way to bring out their natural sweetness and flavor. Toss the sprouts with olive oil, salt, and pepper, and then roast them at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
- Add pomegranate seeds. Pomegranate seeds add a beautiful pop of color and flavor to this dish. Simply sprinkle them over the roasted Brussels sprouts before serving.
- Garnish with fresh herbs. Fresh herbs, such as parsley, cilantro, or mint, can add a final touch of flavor and freshness to this dish.
Conclusion:
Brussels sprouts with pomegranate seeds is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new way to enjoy Brussels sprouts, give this recipe a try!
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