Best 3 Brussels Sprouts With Walnuts And Pomegranate Recipes

Indulge in a delightful culinary journey with our collection of Brussels sprouts recipes! From the classic combination of Brussels sprouts with bacon to innovative takes featuring walnuts, pomegranate, and maple syrup, our recipes cater to diverse palates. Discover the perfect side dish or main course for your next meal, whether you prefer roasted, sautéed, or even shaved Brussels sprouts. Each recipe is carefully crafted to highlight the unique flavors and textures of this versatile vegetable, ensuring a memorable dining experience. Join us as we explore the endless possibilities of Brussels sprouts and create dishes that will tantalize your taste buds.

Let's cook with our recipes!

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest

Steps:

Preheat the oven to 375 degrees F.
Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE

Brussels Sprouts With Walnuts and Pomegranate image

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

Ingredients

1 1/2 pounds brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and black pepper
1/4 cup roughly chopped walnuts
2 tablespoons pomegranate seeds, plus more to taste
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve

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

BRUSSELS SPROUTS WITH POMEGRANATE SEEDS

Brussels Sprouts with Pomegranate Seeds image

Provided by Anne Burrell

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for drizzling
2 cloves garlic, smashed
2 pinches crushed red pepper
1/2 pound pancetta, cut into 1/4-inch dice
1 cup walnuts, coarsely chopped
1 quart Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
1/4 cup pomegranate seeds

Steps:

Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it -- it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.

Tips:

Choose small and firm Brussels sprouts. Avoid large sprouts, as they tend to be bitter.
Trim the sprouts. Cut off the brown outer leaves and the stem end.
Blanch the sprouts. This process helps to preserve their color and crispness. To blanch, bring a pot of water to a boil and add the sprouts. Boil for 3-4 minutes, then drain and immediately plunge the sprouts into a bowl of ice water. Once they are cool, drain them again.
Roast the sprouts. Preheat your oven to 400 degrees Fahrenheit. Toss the sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until they are tender and slightly browned.
Add the walnuts and pomegranate seeds. Once the sprouts are roasted, add the walnuts and pomegranate seeds. Toss to combine.
Serve warm. Brussels sprouts with walnuts and pomegranate seeds are best served warm.

Conclusion:

Brussels sprouts with walnuts and 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. Whether you like your sprouts roasted, sautéed, or grilled, this recipe is sure to please. So next time you are looking for a new way to enjoy Brussels sprouts, give this recipe a try. You won't be disappointed!