This easy Roasted Brussels Sprouts recipe is perfect for your Thanksgiving table! A light lemony dressing makes the flavors pop, and toasted pecans and pomegranate arils make the dish feel really special. This crispy roasted Brussels sprouts are sure to disappear quickly!
The Best Roasted Brussels Sprouts Recipe
If you think you aren’t a fan of Brussels sprouts, you haven’t tried this recipe!
I will admit – I like this healthy green vegetable served many ways. Give them to me steamed or shaved raw, and I’ll enjoy them too.
However, something magic happens when Brussels sprouts get a light coating of avocado or olive oil, honey and lemon juice, and are roasted until the outer leaves become crispy and toasted.
This healthy Brussels sprouts recipe is elevated to holiday table status by a few simple additions.
Ingredients for The Best Roasted Brussels Sprouts:
- Brussels Sprouts
- Avocado oil (or olive oil, but avocado oil is great at high heats)
- Lemon juice (just a bit to add the best flavor!)
- Honey or date syrup (choose the later for a vegan brussels sprouts dish!)
- Pomegranate arils (for sweet tart pops of flavor!)
How Long to Roast Brussels Sprouts
Brussels sprouts are a dense vegetable with lots of layers. To cook them all the way through, they need 30 minutes of roasting time.
Roasting them at a high temperature allows the outer leaves to crisp up, and the inner part of the sprouts to fully soften. These healthy vegetables are difficult to eat whole and raw, so I recommend roasting the whole time.
If you LOVE the crispy outer edges like I do, there are a couple options:
- Peel the outer leaves of the Brussels sprouts off prior to roasting, and leave them in the roasting pan separately so they cook faster.
- When you pull the sprouts off at the 20 minute mark to add the pecans, allow them to cool for a few minutes, and then pull on the outer leaves to loosen them. Don’t pull them off, but pull them away from the centers so that they crisp up during the last 10 minutes of cooking. This is my favorite method to get them extra crispy.
The BEST Brussels Sprouts Recipe for Thanksgiving
Most likely, you’re preparing multiple dishes for your holiday table. On Thanksgiving day, you won’t want to be bothered with peeling a pomegranate! Follow these steps to prepare most of this recipe ahead of time.
- Peel the pomegranate and store the arils separately.
- Cut Brussels sprouts and store them in a plastic bag or glass storage container.
- Premeasure pecans and have them waiting.
On the day of, just spread them out on a roasting pan, and get roasting! This elegant Brussels sprouts dish makes a wonderful addition to your table!
Crispy Roasted Brussels Sprouts with Pomegranate and Pecans
- 1 pound brussels sprouts ends trimmed, cut in half
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- salt and freshly ground pepper to taste
- 1/4 cup pecans
- 1/2 cup pomegranate arils
- Preheat oven to 450º F
- Add trimmed and halved brussels sprouts to a baking tray. Drizzle with olive oil, honey and lemon juice, and then season to taste with salt and pepper.
- Roast Brussels sprouts for 20 minutes. Remove pan from the oven and use a spatula to turn Brussels sprouts over. Sprinkle pecans over the pan, and return to the oven for 10 more minutes.
- Sprinkle baked Brussels sprouts with pomegranate arils, and serve immediately.