I wonder sometimes if I’m posting too many Brussels Sprouts recipes. Well, they’re all good, but Roasted Brussels with Pomegranates & Walnuts is a little special. They’re a beautiful thing, and since I’m posting this in December (maybe you’d like to make this with your Christmas dinner?) I can’t help but think about the red and green.
Roasted Brussels with Pomegranate & Walnuts
Way to go Brussels with your Christmas spirit! Of course, these are gonna be fantastic anytime you want to do Brussels Sprouts (perfect for a Dinner Party – does anyone do that anymore?) and it helps that they’re so easy and practically no effort. We served ours at Thanksgiving with this Slow Cooker Roasted Pork Loin.
About Roasted Brussels with Pomegranate & Walnuts:
I just love Brussels Sprouts and strangely I loved them when I was a kid, sitting at the Formica table and eating the frozen ones (well Mom did cook them, first) off our melamine plates. See, I WAS a child of the ’60s. But melamine plates have come back and so have Brussels Sprouts.
But who knew back then how much better Brussels would be roasted, which brings out so much flavor and gives you those browned edges and a few crispy, crunchy leaves? And when you combine those with walnuts (not my fave nut but they work beautifully in this because they get a little crispy but not crunchy hard, but try pecans if you’d like) and those gorgeous pomegranate seeds you have something kind of magical. Give them a little drizzle of balsamic vinegar (preferably white balsamic so the colors remain vibrant) when they’re out of the oven to brighten them up.
If you want to level up your sprouts, try drizzling them with one of my favorite things. It’s this super simple four-ingredient White Balsamic Vinaigrette. It’s in the recipe, below, but I first made it when I was cooking with my friends, Rosanne, and we drizzled that loveliness over these Roasted Sweet Potatoes and Brussels. There might be a little more vinaigrette than you neeed; it’s hard to make a teensy tinsy amount. Pass it at the table, use it on a salad later or save it to freshen up any leftovers if you have any.
Roasted Brussels with Pomegranate & Walnuts
Making Roasted Brussels with Pomegranate & Walnuts:
So I mentioned these are super easy. I toss my walnuts on the sheet tray I’ll be using as I heat up the oven so I can toast them without dirtying another pan. Slowly roasting them helps bring out the oils. Just watch them closely; stir now and then and roast just for a couple of minutes. By the time you smell them, they’ll need to come out ASAP. A few seconds is all it takes from gorgeous to toss!
Do be generous and use all the olive oil (and a good amount of salt and pepper). The olive oil really helps those Brussels roast up just right. The only thing I fuss with at all in this recipe is to make sure I start out with all the Brussels on the sheet pan cut side down. Then about halfway to three-quarters of the way through I check them and turn any that are getting dark on the edges over. I’ll check them again in just a couple more minutes and do the same with the rest and shuffle them around.
I toss the Brussels just out of the oven with a little white balsamic, about a teaspoon or a couple of tablespoons of the vinaigrette if I’m using it, then toss everything together. I think it helps the Pomegranates and walnuts keep their own distinct flavors when done that way and the Brussels take on more flavor if they’re tossed when they are piping hot.
Shortcut this recipe:
Use dried cranberries in place of the pomegranate seeds (that’s less expensive, too) or buy the pomegranate seeds in a carton from the produce department. That’s def pricier! Skip the vinaigrette and just drizzle with a teaspoon of vinaigrette.
As far as that pomegranate? It’s going to take more than 10 seconds, but the video below mostly works.
Saving Money Roasted Brussels with Pomegranate & Walnuts:
If you have one nearby, pick up your Brussels at Aldi or Costco; they’re prices are usually lower than any sale prices at the store. If not keep your eye out for them on sale, especially near any of the Winter Holidays; see my post on Winter Holidays How to Beat the Grocer for items to look for and stock up on during the Winter Holidays. Brussels are never the cheapest of veggies, so look for ones that are freshest. If you do have wilted or yellowed leaves, don’t toss the sprouts; just peel them off to reveal the fresher leaves below, take a cut at the very top of the Brussels sprout if you need to.
Pomegranates are funny things as far as buying; they can be on sale for a dollar or run up to $4.95 apiece. Watch for them on sale and if they’re out of your budget, try dried cranberries in this recipe, instead. When you get your pomegranate home, if it isn’t wrapped, wrap it well, refrigerate it, and it will stay fresher longer.
Stock up on nuts and dried fruit during the fall and winter holiday sales, too; the harvest is in, sales are priced to move & there will be a lot of coupons. This is a primary season for the producers to move their products and the prices are competitive. Check for the best pricing in the baking, snack and bulk areas. Repackage if the bag is flimsy and freeze the nuts to keep them fresh. It’s worthwhile to look at alternatives than your grocery; if you have a farm supply store, they will probably have amazing prices, sometimes large drug stores do, Aldi is great and your Buyer’s Club will be, too, although both are limited in variety.
Roasted Brussels with Pomegranate & Walnuts
Roasted Brussels with Pomegranate & Walnuts
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 to 40 minutes
- Yield: 6 servings 1x
- Category: Sides
- Cuisine: American
Ingredients
Roasted Brussels with Pomegranate & Walnuts:
- 1/3 cup roughly chopped walnuts
- 1 1/2 pounds brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- salt and black pepper
- 1/3 cup pomegranate seeds, plus more to taste
- 1 teaspoon of White Balsamic Vinegar or a tablespoon or two (to taste) White Balsamic Vinaigrette, below
White Balsamic Vinaigrette:
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 1/2 tablespoons White Balsamic
- pinch of salt and pepper
Instructions
Roasted Brussels with Pomegranate & Walnuts:
Add walnuts to a large sheet tray. Place in oven and heat the oven to 425 degrees F. Watch them closely, stirring now and then; be ready to remove promptly. Generally, they’re done when you get a first whiff of them. Remove immediately from the sheet tray to a bowl to cool. You’ll reuse the tray, set it aside for now.
In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread evenly on sheet tray, cut side down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway to three-quarters of the way through, or as soon as they are brown on the cut side. If the Brussels at the edges of the tray are browned first, move them to the center as you flip and leave the others; check those and flip them in a minute or two.
When the brussels sprouts are done roasting, drizzle them with a little white balsamic or the White Balsamic Vinaigrette and toss. Add the toasted walnuts and the pomegranate seeds and toss again.
White Balsamic Vinaigrette:
Whisk ingredients together. Taste and adjust by adding more honey, vinegar or salt and pepper as desired. Drizzle over Brussels when warm from the oven. Use a light hand; there will be a little extra. Pass at the table or save for a salad.
Keywords: Balsamic Vinegar, Brussels Sprouts, nuts, pomegranate, Side, Vegetable Side, Vinegar, walnuts, white balsamic vinegar
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I’ll be sharing my Roasted Brussels with Pomegranate & Walnuts at Fiesta Friday #307, co-hosted this week by Jhuls @ The Not So Creative Cook.
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