A vibrant display of festive color, this dish raises the bar for basic roasted Brussels. Ruby-red pomegranate seeds add a hint of tartness, while toasted walnuts provide a comforting crunch. But what really makes this recipe great is all in the technique. Slicing the sprouts into quarters (rather than halves or roasting them whole) helps them cook quicker and yields a crispy finish. If you want a side dish that truly stands out – make this one!
Roasted Brussels Sprouts & Pomegranate Salad
Preheat oven 400 degrees F.
On baking sheet lined with parchment paper, arrange quartered Brussels sprouts. Top with olive oil, cumin, salt and pepper. Toss until evenly coated. Roast around 35 minutes, shaking pan or flipping Brussels sprouts halfway through to ensure even cooking. When done, they will be crisp and speckled golden brown.
Meanwhile, to toast walnuts, set skillet over medium-low heat. Add chopped walnuts and stir frequently (to avoid burning) for 4-5 minutes. Remove from heat and set aside.
In large bowl, mix Brussels sprouts, pomegranate seeds and walnuts. Stir to combine.