Brussels Sprout and Pomegranate Fiesta

Brussels sprouts and pomegranates are a classic fall combination, and this recipe is a festive way to enjoy them. The Brussels sprouts are roasted until tender and slightly browned, and then tossed with toasted nuts, pomegranate seeds, and a simple vinaigrette. The result is a dish that is both flavorful and visually appealing.

Brussels sprouts and pomegranates are two of my favorite fall ingredients. I love the way the bitter greens of the Brussels sprouts pair with the sweet and juicy arils of the pomegranate. This recipe was born out of a desire to create a dish that would showcase both of these ingredients in a simple and elegant way.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• Brussels sprouts, halved
• Pomegranate seeds
• Toasted nuts (almonds, walnuts, or pecans)
• Olive oil
• Salt and pepper
• Optional: fresh herbs (such as thyme or rosemary)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add Brussels sprouts and cook, stirring occasionally, until browned and tender, about 10 minutes.
3. Stir in the toasted nuts and cook for 1-2 minutes more.
4. Season with salt and pepper to taste.
5. Add optional herbs, if desired.
6. Serve warm.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes their edges.
• The toasted nuts add a nutty flavor and crunch to the dish.
• The pomegranate seeds add a pop of color and sweetness.
• The simple vinaigrette ties all of the ingredients together and adds a touch of acidity.