Roasted Brussels Sprouts with Pomegranate & Red Pepper Sauce

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Indulge in crispy, caramelized roasted Brussels sprouts for a simple side dish. This recipe makes a delightful addition to any meal.



For the roasted Brussels Sprouts 

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Red Pepper Sauce

  • 2 red bell peppers, seeded & roughly chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon kosher salt

To serve

1/2 cup pomegranate arils


To make Roasted Brussels Sprouts:

Preheat your oven to 425°F. This high temperature will help the Brussels sprouts become crispy and caramelized.

Start by cleaning the Brussels sprouts. Rinse them thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel or paper towels.

Trim the tough ends of each Brussels sprout with a knife. Then, cut each sprout in half from top to bottom. If you have very large sprouts, you can quarter them for even roasting.

Place the halved Brussels sprouts in a large mixing bowl. Drizzle the olive oil over them, ensuring they are evenly coated. Season with salt and pepper to taste. You can also add other seasonings like garlic powder, paprika, or balsamic vinegar for extra flavor.

Gently toss the Brussels sprouts in the bowl to make sure they are well-coated with the oil and seasonings.

Spread the Brussels sprouts in a single layer on a baking sheet. Make sure they have some space between them to allow for even cooking.

Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 20-25 minutes. Halfway through cooking, give the sprouts a gentle shake or stir to ensure they cook evenly.

The Brussels sprouts are ready when they are tender on the inside and have crispy, browned edges. You can check doneness by piercing them with a fork; they should be tender but not mushy.

To make Red Pepper Sauce:

In a small pot, cook red bell peppers on medium high heat until they begin to soften. Add salt and vinegar and reduce heat to medium and allow to simmer for about 5 minutes. Place ingredients in a blender and mix until smooth.

To serve:

Transfer the roasted Brussels sprouts to a platter. Drizzle with red pepper sauce and sprinkle pomegranate arils to serve. 



Any leftover red pepper sauce is great tossed with pasta, spread on sandwiches, or even drizzle on roasted potatoes.


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