This dish always impresses at every Thanksgiving, and for good reason. Pomegranate Molasses Roasted Brussel Sprouts embody sweet, tangy, delicious perfection.
This is a go-to recipe for me for an amazing vegetable side all season long, and it always gets compliments. There are only a few ingredients, and these take only 30 minutes in the oven, so they’re super quick and easy.
Why this Recipe Works
I have a theory that anyone who doesn't like Brussel sprouts has never had them cooked really well! Brussel sprouts are naturally quite bitter which can turn some people off them, but when roasted the right amount of time and combined with the right ingredients, this bitterness is reduced and produces a more all-round appealing taste.
This recipe combines the Brussels with a sweet and tangy pomegranate molasses sauce, and they are simply seasoned with garlic, olive oil, salt and pepper, all which work to counteract the bitterness transforming them into a delicious vegetable. These ingredients elevate the brussels to more than just a side dish!
Ingredients You Need
pomegranate molasses - you get this ingredient by cooking down pomegranate juice until it is syrupy. If you can't find it at the grocery store, can find it at middle-eastern grocery stores or shop pomegranate molasses on Amazon (link opens in new tab).
garlic - fresh, minced garlic works best in this recipe. If you don't have any, you can substitute with 3/4 teaspoon of garlic powder or 2 teaspoons of garlic salt. If you are using garlic salt, do not add any additional salt to the recipe.
How to Make this Recipe
Preheat the oven to 400F. Add 3 tablespoons of olive oil, 3 tablespoons of pomegranate molasses, and 5 minced cloves of garlic to a medium to large bowl.
Add in the pound of Brussel sprouts, making sure to halve or quarter the large ones, and toss to coat well in the sauce.
Roast for 20 minutes, toss them around again, and cook for an additional 5-10 minutes until the edges begin to brown.
Brussel Sprout FAQs
Although you can find them all year round, Brussel sprouts are in season from as early as September until as late as the end of February.
Yes, rinse them to remove any dust and dirt. Also, trim the ends.
Cut the large ones in halves or quarters, then add oil and seasoning. Roast at 400F for 25-35 minutes, depending on their size.
The bitterness usually comes through with undercooked Brussel sprouts or steamed/boiled sprouts. To mellow the bitterness, roast them until the just start to brown.
More Vegan Fall & Winter Sides
If you love this recipe, you'll love these other vegan Fall & Winter sides:
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Pomegranate Molasses Roasted Brussel Sprouts
- Quarter Baking Sheet
- 1 lb. brussels sprouts
- 3 tbsp olive oil
- 5 cloves garlic minced
- Salt and pepper to taste
- 3 tablespoon pomegranate molasses
- 1 pomegranate seeded, for garnish (optional)
- Preheat the oven to 400.
- Trim the ends of the brussel sprouts and cut them in half lengthwise.
- Whisk the olive oil, garlic, and pomegranate molasses in a medium to large bowl.
- Add the brussel sprouts into the dressing and toss to coat.
- Sprinkle with salt and pepper.
- Cook in the oven 20 minutes and toss, then cook until they start browning, 5-10 more minutes.
- Optional: garnish with pomegranate seeds.
This post was originally published in November of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in November of 2020.