Best 2 Roasted Brussels Sprouts With Pomegranate Feta Recipes

Embark on a culinary journey with our roasted Brussels sprouts with pomegranate and feta, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the earthy sweetness of roasted Brussels sprouts with the vibrant tang of pomegranate arils and the salty creaminess of feta cheese. Each bite offers a delightful contrast of textures, from the tender-crisp sprouts to the juicy pomegranate and the crumbly feta. The harmonious blend of flavors is further enhanced by a drizzle of tangy balsamic glaze, creating a perfect balance of sweet and savory.

In addition to the main recipe, we also offer variations to cater to different dietary preferences and culinary inclinations. For a vegan version, simply omit the feta cheese and use a plant-based alternative such as crumbled tofu or roasted chickpeas. For a touch of heat, add a pinch of cayenne pepper or red pepper flakes to the roasting vegetables. And if you're a fan of nuts, walnuts or almonds would make a delightful addition, providing a crunchy texture and nutty flavor.

Whether you're a vegetarian, vegan, or simply seeking a flavorful side dish, our roasted Brussels sprouts with pomegranate and feta is sure to impress. It's a versatile dish that can be enjoyed as part of a weeknight dinner, a festive holiday meal, or as a healthy snack. So gather your ingredients, preheat your oven, and let's embark on this culinary adventure together!

Let's cook with our recipes!

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & FETA

Roasted Brussels Sprouts with Pomegranate & Feta image

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

Ingredients

1 1/2 pounds Brussels sprouts (ends trimmed and outer leaves removed (large sprouts halved))
2 tablespoons olive oil
1/8 teaspoon kosher salt + more to taste
2 ounces feta cheese (crumbled)
1/4 cup pomegranate arils
1 tablespoon pomegranate molasses

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.

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.

Tips:

Select firm, vibrant Brussels sprouts: Choose Brussels sprouts that are tightly packed, deep green in color, and free from blemishes.
Trim and halve the Brussels sprouts: Remove any yellow or wilted outer leaves and cut the Brussels sprouts in half lengthwise.
Roast the Brussels sprouts at a high temperature: Roasting at a high temperature (400°F or 200°C) helps to caramelize the Brussels sprouts and bring out their natural sweetness.
Use a combination of olive oil and butter: The combination of olive oil and butter provides a rich and flavorful base for roasting the Brussels sprouts.
Season the Brussels sprouts generously: Don't be afraid to season the Brussels sprouts with salt, pepper, and other spices to taste.
Add pomegranate seeds and feta cheese after roasting: Adding pomegranate seeds and feta cheese after roasting adds a pop of color, flavor, and texture to the dish.

Conclusion:

Roasted Brussels sprouts with pomegranate and feta are a delicious, healthy, and easy-to-make side dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and caramelized, and the pomegranate seeds and feta cheese add a pop of color, flavor, and texture. This dish is sure to be a hit with everyone at your table.