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!
- 1 The Best Roasted Brussels Sprouts Recipe
- 2 How Long to Roast Brussels Sprouts
- 3 The BEST Brussels Sprouts Recipe for Thanksgiving
- 4 Crispy Roasted Brussels Sprouts with Pomegranate and Pecans
- 6 Other Healthy Brussels Sprouts Recipes:
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.
Other Healthy Brussels Sprouts Recipes:
- Lemon Roasted Brussels Sprouts and Parsnips, by Sunkissed Kitchen
- Kale and Shaved Brussels Sprouts Salad, by Sunkissed Kitchen
- Winter Red Rice and Brussels Sprouts Salad, by Sunkissed Kitchen
Arman @ thebigmansworld says
The fact that you called this dish a ‘stunner’- I’m glad we’ve connected. We will be fast mates!
So true about brussels sprouts- they got such a bad wrap as a kid! Please tell me they are well priced for you there!
Haha, no, not well priced! I pay the equivalent of over US$5 for about a cup of them– they come from Aus. At least now I can get them and they look fresh. They used to be the same price, but looked about half gone. Now they are big and beautiful. I just have to enjoy them on occasion instead of all the time like I would back home! (where I can buy them on the stalk this time of year!)
What a splendid combination of diet healthy and nutritious flavors. I think I add pomegranate arils to just about everything I make, no lie! My kids gobble them down like there’s no tomorrow. And brussel sprouts are on sale this week too…..and I love them as well. Pecans are the perfect nut to add to this dish. Classic. And I done the water trick with pomegranates too and it totally works….although sometimes, I like to “fight” the pomegranate too and pluck with my fingers. hah.
I never turned back once I tried breaking them apart under water! It’s so much faster (and cleaner!).
Marla Meridith says
This combination of ingredients is one of my all time favorites!! Now I’m craving this recipe 🙂 Pinned!
Thanks Marla! Yes, 3 very good ingredients this time of year. I love it when the poms start showing up!
Shashi @ runninsrilankan says
You are right – this is indeed perfect for the holiday season! As a brussels sprouts lover – I am totally digging this combo with pomegranates! Brilliant pairing! So glad I stumbled by!!!
Yes, it is a great combination. In fact, I think pomegranates are pretty good paired with most vegetables 🙂
~ Carmen ~ says
The pomegranate is perfect to add a touch of sweetness. Brussels sprouts are often abandoned without good reason. People should give it a second chance. :] // itsCarmen.com ☼ ☯
Exactly! I’m convinced that most people who don’t like them just haven’t had them prepared well. They are such a great vegetable 🙂
Rachel Keeth // Lavender & Honey says
These look absolutely delicious! I love Brussels sprouts as well, but this recipe of your’s looks even more divine than they usually are. Must get my hand on some fresh ones soon, along with a pomegranate. Too delicious.
Thanks Rachel! It was a really delicious combination. And so beautiful, who could resist?
GiGi Eats says
Roasted Brussels Sprouts are my dish to cook on Thanksgiving – OBSESSED with them! 🙂
They are the dish I always volunteer to make also! This just might replace the cold brussels sprouts salad I normally make- although I like that recipe because its best made the day ahead, and doesn’t even need reheating! Saves oven space the day of.
Heather @ Life of a Traveling Navy Wife says
This looks amazing! Thanks for the SITS Sharefest recipe. Pinned! (And so making this when I get back home from traveling)!
I hope you enjoy it! I love dressing up Brussels sprouts, and eat them all the time throughout the colder months. Glad you stopped by!
Thalia @ butter and brioche says
These brussels sprouts look SO delicious Michelle. I love brussels sprouts and am always looking for new recipes and ways to kick up their flavour – so I definitely will be recreating this recipe.. and adding some smoky pancetta I think!
Megan Ellam says
Oh everything in this recipe is a winner! All my favourite ingredients rolled into one! Delicious!
I love roasted brussles sprouts! Looks so delicious and such a great side dish for Rosh Hashana feast!
Alina | Cooking Journey Blog says
This is a perfect fall meal! And pomegranate seeds add a festive look, so it could be served for Thanksgiving, too.
I love roasted brussel sprouts. It’s my favourite side dish this time of year.