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–+ servings
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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 156kcal
Author: Michelle Miller

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Tips for the Best Brussels Sprouts

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.
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How to Prep this Dish Ahead of Time

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.
  1. Peel the pomegranate and store the arils separately.
  2. Cut Brussels sprouts and store them in a plastic bag or glass storage container.
  3. 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!

Nutrition

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