Roasted Brussels Sprouts with Pomegranate and Walnuts

This simple roasted Brussels sprouts recipe is autumn on a plate, with toasted walnuts and tart pomegranate seeds adding a contrast of texture and brightness to the sweet, nutty sprouts. It's a last-minute side dish that will quickly become a staple in your weeknight cooking repertoire.

According to my grandmother, the first Thanksgiving feast included Brussels sprouts, brought over on the Mayflower by the Pilgrims. This recipe, however, is not from 1621. It's from 2018, and it's evolved a great deal over the centuries. Back in the day, Brussels sprouts were boiled until they were soft and mushy, then served with a knob of butter. Today, we know that roasting Brussels sprouts brings out their natural sweetness and caramelizes the edges. We also know that adding a little bit of acid, in the form of lemon juice or vinegar, helps to balance out the sweetness and make the dish more complex. And finally, we know that adding some toasted nuts and seeds adds a touch of crunch and extra flavor. So while this recipe may not be historically accurate, it's definitely a delicious and modern take on a classic Thanksgiving dish.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• Brussels sprouts, trimmed and halved
• Pomegranate seeds
• Walnuts, toasted
• Olive oil
• Salt and pepper
• Lemon juice

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. Remove from oven and toss with pomegranate seeds, walnuts, and lemon juice.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes the edges.
• Adding a little bit of acid, in the form of lemon juice or vinegar, helps to balance out the sweetness and make the dish more complex.
• Adding some toasted nuts and seeds adds a touch of crunch and extra flavor.