This Pomegranate Molasses Roasted Brussels Sprouts dish impresses at every Thanksgiving. They embody sweet, tangy, delicious perfection. It’s an amazing vegetable side to serve all season, and these always get zillions of compliments!

Sauce-covered brussels sprouts in a patterned bowl.

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 Brussels sprouts has never had them cooked well! Brussels 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 of 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 marble 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 online. It also makes a great pomegranate molasses vinaigrette.

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 Brussels sprouts, making sure to halve or quarter the large ones, and toss to coat well in the sauce.

Side by side photos of a brown marinade and green Brussels sprouts coated in the marinade.

Roast for 20 minutes, toss them around again, and cook for an additional 5-10 minutes until the edges begin to brown.

Side by side photos of Brussel sprouts on a baking sheet and in a bowl.

More Fall & Winter Sides

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

Saucy brussel sprouts in a bowl.

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.

Pomegranate Molasses Roasted Brussel Sprouts

4.97 from 29 votes
Print Recipe Save
This Pomegranate Molasses Roasted Brussels Sprouts dish impresses at every Thanksgiving. They embody sweet, tangy, delicious perfection. It's an amazing vegetable side to serve all season, and these always get zillions of compliments! One of the best Thanksgiving side dishes you’ll find.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Persian
Diet: Kosher, Vegan, Vegetarian
Servings: 4
Calories: 246kcal

Ingredients

  • 1 lb. brussels sprouts
  • 3 tbsp olive oil
  • 5 cloves garlic minced
  • Salt and pepper to taste
  • 3 tablespoon pomegranate molasses see notes for store-bought
  • 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.

Notes

Buying store-bought pomegranate molasses is usually less expensive than making your own.

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?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

27 Comments

  1. 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.

  2. 5 stars
    Mmmmmm, Brussel Sprouts. To me, no Christmas table is complete without Brussel Sprouts!! I love what you did with the Molasses here, they came out delicious. I’ll be making your recipe again this week!

  3. 5 stars
    This pomegranate molasses really intrigued me and now I need this in my life always. These Roasted Brussel sprouts are amazing and I can not wait to make them again..now to order more of this molasses lol

  4. 5 stars
    Absolutely delicious! We all loved these Brussel sprouts, there were no leftovers. Even the most picky eater in our home enjoyed them, thanks so much! I will make them again for sure.

  5. 5 stars
    This is so good. The combination of the sweet and tangy flavors in this recipe has my mouth watering just thinking about it. Will make again!

  6. 5 stars
    I loved absolutely EVERYTHING about this recipe! It’s truly incredible and a must-make! The pomegranate molasses is outstanding in this!

  7. 5 stars
    You can’t serve the holiday meal without these little gems. Pomegranates are in season right now. Love the pop of colour they add.

  8. 5 stars
    Excellent – visually and tasty! Thanks. I think even hesitant children (or adults) could be tempted to give it a try.

4.97 from 29 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.