Roasted Brussels Sprouts Recipe
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Roasted Brussels Sprouts with Pomegranate Dressing, Dried Cherries and Toasted Walnuts

Bring out both the nutty and sweet side of roasted Brussels sprouts.

Roasted Brussels Sprouts

Bring out both the nutty and sweet side of roasted Brussels sprouts.

Rustic, festive, yummy. Did I mention easy? Here’s a Sunday night side dish for a cold fall night (think pork loin) or a nice addition to the holiday table (double the recipe if you like, but use two pans). It’s a recipe that brings out both the nutty and the sweet side of roasted Brussels sprouts and manages to feel warming and bright at the same time. INGREDIENTS:
  • 1¼ pounds Brussels sprouts, trimmed and cut into halves lengthwise
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • 3 tablespoons pomegranate juice
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • 1 tablespoon plus 1 teaspoon honey
  • 2 teaspoons fresh lime juice, plus
  • 4 small lime wedges for serving
  • ¼ cup coarsely chopped dried cherries
  • 1 tablespoon cold unsalted butter, cut into 4 pieces
  • ¼ cup toasted chopped walnuts
  • 2 tablespoons very roughly chopped fresh flat-leaf parsley, plus a few sprigs for garnish
  • 2 teaspoons chopped fresh mint
See also Pumpkin Pizza INSTRUCTIONS:
  1. Heat the oven to 475°F. In a mixing bowl, toss the Brussels sprouts with the oil and ¾ teaspoon salt. Arrange the sprouts in a 9x13-inch baking dish (they will be very snug). Roast, stirring once or twice during cooking, until nicely browned and tender, 25 to 27 minutes. Transfer to a mixing bowl.
  2. Combine the pomegranate juice, balsamic vinegar, honey, and lime juice in a small saucepan. Bring the mixture to a simmer over medium-high heat and simmer gently for 2 to 3 minutes or until the mixture is reduced by about a third. (It will be a bit more viscous but still loose). Remove the pan from the heat, add the dried cherries and the butter, and stir until the butter is just melted and creamy. (Don’t reheat the mixture.)
  3. Pour the sauce over the roasted sprouts and stir gently but thoroughly. Add most of the walnuts and herbs and stir well again. Transfer to a serving dish, garnish with the remaining nuts and herbs (and the herb sprigs) and serve right away with lime wedges for seasoning at the table. (A gentle squeeze is enough.)
Recipe & photo used with permission from Fresh from the Farm by Susie Middleton, The Taunton Press, Inc., (, 2014. All rights reserved. Photo by Alexandra Grablewski.

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