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A serving bowl with roasted brussels sprouts.
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5 from 5 votes

Crispy Roasted Brussels Sprouts with Pomegranate and Pecans

A special Brussels sprouts dish, perfect for Thanksgiving! Just a few simple (and easy) additions take these crispy roasted Brussels sprouts to another level! You'll adore this healthy side dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 156kcal


  • 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.



Calories: 156kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 515mg | Fiber: 6g | Sugar: 10g | Vitamin A: 855IU | Vitamin C: 100mg | Calcium: 52mg | Iron: 2mg