Thanksgiving Brussels Sprouts with Walnuts and Pomegranate


Brussels Sprouts with Walnuts and Pomegranate

Ingredients: - 1 pound fresh Brussels sprouts - 1/2 cup walnut pieces - 1/4 cup pomegranate seeds - 2 tablespoons olive oil - Salt and pepper to taste


Balsamic glaze for drizzling


  1. Preheat your oven to 400°F (200°C).

  2. Rinse the Brussels sprouts under cold water and pat dry with a paper towel. Remove any yellow outer leaves. Cut off the stem end of each sprout and slice them in half lengthwise.

  3. In a large mixing bowl, toss the prepared Brussels sprouts with olive oil until evenly coated. Season generously with salt and pepper.

  4. Spread out the seasoned Brussels sprouts onto a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for about 25 minutes, flipping once halfway through cooking time, until they are golden brown and crispy on the outside but still tender inside.

  5. While the Brussels sprouts are roasting, toast the walnut pieces by heating a small skillet over medium heat. Add the walnuts and cook, stirring frequently, until fragrant and lightly browned, approximately 3-5 minutes. Be careful not to burn them! Set aside to cool slightly before chopping roughly if desired.

  6. Once the Brussels sprouts have finished roasting, remove from the oven and let them cool slightly. Then transfer them to a serving dish.

  7. Sprinkle the toasted walnuts and pomegranate seeds over the top of the warm Brussels sprouts. If using, drizzle some balsamic glaze over everything for added sweetness and flavor. Serve immediately while still warm. Enjoy your delicious and healthy side dish!