If you're on the hunt for a stunning side dish that combines vibrant flavors and a delightful crunch, look no further than Roasted Brussels Sprouts with Pomegranate Pecans! This dish not only elevates your dinner table but also packs a nutritious punch, making it a perfect addition to any meal. Imagine the golden-brown Brussels sprouts, caramelized to perfection, topped with the sweet-tart burst of pomegranate seeds and the rich, nutty crunch of toasted pecans. Ready to impress your family and friends? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1/2 cup pomegranate seeds
- 1/2 cup pecans, chopped
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by trimming off the tough stem ends and removing any yellow or discolored outer leaves. Slice each Brussels sprout in half lengthwise to create a flat surface for even roasting.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Ensure they are not overcrowded to promote proper caramelization and crispy edges.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. The Brussels sprouts should turn golden brown and develop crispy edges, with a slight char for enhanced flavor.
- While the Brussels sprouts are roasting, lightly toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Remove the Brussels sprouts from the oven and transfer to a serving platter. Sprinkle the toasted pecans and fresh pomegranate seeds over the roasted sprouts.
- Serve immediately while warm, allowing the heat of the Brussels sprouts to slightly warm the pomegranate seeds and release their sweet, tangy flavor.
Tips
- Choose Fresh Brussels Sprouts: Look for Brussels sprouts that are firm and bright green. Avoid any that are yellowing or have blemishes for the best flavor and texture.
- Don't Overcrowd the Pan: When roasting, make sure the Brussels sprouts are in a single layer with space between them. This allows for better air circulation and ensures they roast evenly, giving you those crispy edges.
- Experiment with Seasonings: While salt and pepper are classic, feel free to experiment with garlic powder, smoked paprika, or even a drizzle of balsamic glaze for an extra flavor boost.
- Toast the Pecans Carefully: Keep a close eye on the pecans while toasting them; they can go from perfectly toasted to burnt quickly. Stir frequently to ensure even toasting.
- Serve Fresh: For the best taste and texture, serve the dish immediately after roasting. The warmth of the Brussels sprouts enhances the flavors of the pomegranate seeds, making each bite a delightful experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
