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    Home » Recipes » Sides

    Pomegranate Molasses Roasted Brussel Sprouts

    Published: Nov 18, 2020 Modified: Nov 18, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Saucy brussel sprouts in a bowl.
    Saucy brussel sprouts in a bowl.
    Saucy brussel sprouts in a bowl.
    Saucy brussel sprouts in a bowl.

    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.

    Saucy brussel sprouts in a bowl.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients You Need
    3 How to Make this Recipe
    4 Brussel Sprout FAQs
    5 More Vegan Fall & Winter Sides
    6 Pomegranate Molasses Roasted Brussel Sprouts

    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

    Brussel sprouts and other ingredients on a countertop.

    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 ¾ 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 sprouts on a baking sheet and in a bowl.

    Brussel Sprout FAQs

    When are they in season?

    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.

    Should you rinse them before cooking?

    Yes, rinse them to remove any dust and dirt. Also, trim the ends.

    How do I roast them?

    Cut the large ones in halves or quarters, then add oil and seasoning. Roast at 400F for 25-35 minutes, depending on their size.

    How do I remove the bitterness?

    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.

    Saucy brussel sprouts in a bowl.

    More Vegan Fall & Winter Sides

    If you love this recipe, you'll love these other vegan Fall & Winter sides:

    • Roasted Radicchio & Persimmon Salad
    • Umami Green Beans
    • Roasted Sweet Baby Broccoli with Piquillo Pepper Romesco
    • Roasted Kabocha Squash

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Saucy brussel sprouts in a bowl.
    Print Recipe
    4.97 from 27 votes

    Pomegranate Molasses Roasted Brussel Sprouts

    These Pomegranate Molasses Roasted Brussel Sprouts are sweet, tangy, delicious perfection. One of the best Thanksgiving side dishes you’ll find.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Side Dish
    Cuisine: American, Persian
    Diet: Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 246kcal
    Author: Candice

    Equipment

    • Quarter Baking Sheet

    Ingredients

    • 1 lb. brussels sprouts
    • 3 tablespoon olive oil
    • 5 cloves garlic minced
    • Salt and pepper to taste
    • 3 tablespoon pomegranate molasses
    • 1 pomegranate seeded, for garnish (optional)

    Instructions

    • 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.

    Nutrition

    Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 35mg | Potassium: 623mg | Fiber: 7g | Sugar: 19g | Vitamin A: 855IU | Vitamin C: 105mg | Calcium: 61mg | Iron: 2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    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.

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    1. Karen

      February 12, 2022 at 6:17 pm

      4 stars
      Very good. But make it special and sprinkle in some of those Sweet Chili pistachios. Wow.

      Reply
      • Candice

        February 14, 2022 at 9:00 am

        Thank you for sharing, Karen... I'll have to try those pistachios!

        Reply
    2. Laura

      November 29, 2020 at 10:28 pm

      5 stars
      I always wanted to give Brussels sprouts a second chance but they never look appealing to me
      This is a side dish that I would definitely again! My parents in law love them so I can cook it for them next time!

      Reply
      • Candice

        November 30, 2020 at 3:01 pm

        I'm so glad you liked them, Laura and that they changed your mind about brussel sprouts!

        Reply
    3. Jo

      November 29, 2020 at 10:23 pm

      5 stars
      That's the best way to eat brussel sprouts. Love the flavor combination here. The pop of that color of brussels sprouts is very tempting.

      Reply
      • Candice

        November 30, 2020 at 8:38 am

        I'm so glad to hear you liked them, Jo!

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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