Roasted Brussels Sprouts with Pomegranate Seeds and Almonds

Full of flavor, texture, and super healthy! Pomegranate seeds, almonds, and Brussels sprouts - these roasted Brussels sprouts are a delicious side dish that’ll keep you coming back for more. Best of all, this recipe is jam-packed with nutrients.

I believe there are a few things that are required of a top-notch recipe - it must be simple, delicious, easy to clean up, and of course healthy. These roasted Brussels sprouts check all of those boxes!

Something about the flavor of the roasted Brussels sprouts and the texture of the pomegranate seeds and slivered almonds keeps me coming back for more and more. There’s a common misconception that healthy recipes aren’t as tasty because they “taste healthy”. This recipe proves that totally wrong.

Ingredient Breakdown - what makes Brussels sprouts with pomegranate seeds healthy?

• Brussels sprouts - high in fiber, antioxidants, and minerals.
• Avocado oil - this is super important. A lot of other recipes call for olive oil but olive oil has a relatively low smoke point. This means fat molecules in olive oil release free radicals and other toxic substances starting at around 350 degrees Fahrenheit. Avocado oil, on the other hand, has a smoke point of 520 degrees Fahrenheit. So, the integrity of the oil will be maintained for this recipe!
• Almonds - a clean choice of a nut with plenty of healthy monounsaturated fats.
• Pomegranate seeds - a true superfood: they’re anti-inflammatory and have an impressive nutrient profile.

How to extract pomegranate seeds from a pomegranate

For a video demonstrating how to extract pomegranate seeds check out my Instagram.

Here are the steps:

1. Cut about ¼ inch deep around the equator of the fruit. Make sure to not cut all the way into the fruit - you just need to cut through the white membrane.
2. Twist the pomegranate into two halves.
3. Gently stretch the edges of each half to loosen the seeds. Don’t pull too hard or the skin will break.
4. Hold one of the halves (seeds side down) over a large bowl. Use a sturdy spoon and hit the back of the pomegranate multiple times so the seeds fall through your fingertips into the bowl.
5. Rotate the pomegranate and repeat. Repeat with the second half. 
6. Fill the bowl with cold water so the bits of white membrane float to the top. Then, use a small strainer or your hands to pick it out.

Tips: The pomegranate juice will splatter a bit during the process so this probably isn’t the best time to wear your favorite white shirt! Also, you may have to hit the pomegranate harder than you think to get the seeds out - don’t be afraid to use some force. 

What can I do with the rest of my pomegranate seeds?

• Add them to salads (my favorite)
• Make a yogurt parfait with organic plain greek yogurt, pomegranate seeds, chopped nuts, and a drizzle of honey 
• Eat them plain with a spoon for a snack

What is good to serve with Brussels sprouts?

Luckily, Brussels sprouts are a very versatile vegetable and go well with many dishes! I recommend serving them with chicken, pork, or a pasta dish. They even go well with eggs for breakfast!

Should you rinse Brussels sprouts before roasting?

It’s definitely a good idea to rinse your Brussels sprouts in cold water before cooking to remove any excess dirt, especially dirt that collects on the outside leaves.

How to keep Brussels sprouts from being bitter

Salt will counteract the bitterness in your Brussels sprouts. It’s important to add salt before cooking them and maybe even add a pinch more after they’re cooked. 

Adding something sweet (like the pomegranate seeds) will also cut out the bitterness. If you are wanting this dish even sweeter, add a drizzle of honey.

Can I cut and clean Brussels sprouts the night before?

Yes, absolutely! That will save you some time the next day. Just make sure you dry them well after washing them before putting them back in the fridge for the night.

Easiest way to cut Brussels sprouts

Two easy steps:

1. Cut off the stem end and discard. 
2. Slice them in half vertically. You might have some bigger Brussels sprouts and you can quarter those. If you have some small sprouts, just leave them whole for roasting. The main goal is to have consistent sizes of sliced Brussels sprouts.  

My secret tip: I actually peel a couple leaves off of each sprout after slicing them! I love how they turn brown and crispy, and I think doing this provides a nice diversity of texture throughout the dish. You’ll have a mix of the tender Brussels sprouts halves and the crunchy leaves that turn extra crispy in the oven. Perfection! 

Sometimes I will mix it up and peel all of the Brussels sprouts to have an extra crispy dish. It’s a little extra work but definitely worth it. If you ever decide to go this route, just make sure to stir them a little more often while roasting and you might want to take them out of the oven a couple minutes earlier.

Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

• 1 lb Brussels sprouts (trimmed and halved)

• 2 Tbsp avocado oil

• ¼ tsp salt or more to taste

• ¼ tsp freshly cracked black pepper or more to taste

• ¼ c sliced almonds

• ¼ c pomegranate seeds

• 1 orange for zesting (about ¼ tsp)

Optional topping: goat’s cheese

Directions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Toss the cut Brussels sprouts into a mixing bowl with the avocado oil, salt, and pepper.

3. Line a baking sheet with foil and pour the seasoned Brussels sprouts evenly onto the pan.

4. Bake the Brussels sprouts for 14 minutes (this would be a good time to extract the seeds from your pomegranate).

5. At the 14 minute mark, remove the Brussels sprouts from the oven and stir. Make room on one side of the pan (just scoot the Brussels sprouts over a bit) for the almonds and add them directly onto the pan to toast. Bake for 6 more minutes.

6. Remove the Brussels sprouts and almonds from the oven, taste, and add additional salt or pepper, if desired.

7. Just before serving, add the pomegranate seeds and zest some fresh orange peel on top of the Brussels sprouts (a little bit goes a long way).