Ultimate Roasted Lemon Pomegranate Brussel Sprouts

Inspiration: Raising the bar, courtesy of my boyfriend’s fiance’s mom, on our family’s traditional steamed brussel sprouts. Roasted Lemon Pomegranate Brussel Sprouts are perfect for Easter, Christmas, Thanksgiving and everything in-between!

Pomegranate Brussel Sprouts - Brussel sprouts on a sheet pan waiting to go in the oven with a bowl of pomegranate seeds

Steamed brussel sprouts have always been a tradition for our family during holidays.  Inevitably, the brussel sprouts are passed around the table with only a handful of people reluctantly putting a few on their plate with the caveat that they are only doing so to add something green to their plate. This year, with an easy revamp of the brussel sprouts the bowl was emptied in short order and people were asking for seconds.

Why are traditions followed when they are not enjoyed?  Let’s break the mold, go against the grain, buck the trend… you get the point!  Born from this motto is the Ultimate Roasted Lemon Pomegranate Brussel Sprouts.

Ultimate Roasted Lemon Pomegranate Brussel Sprouts
Prep time
Cook time
Total time
Add some lemon and pomegranate seeds to roasted brussel sprouts for a delicious twist on this healthy vegetable. Even the quintessential brussel sprout haters will ask for seconds!
Recipe type: Sides
Serves: 6 to 8
  • 40 brussel sprouts, halved
  • 4 cloves garlic, sliced
  • 1 lemon, zested and juiced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon ground pepper
  • 1 pomegranate, seeded
  • ¼ cup chopped fresh parsley or 1 tablespoon dried parsley (optional)
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash the brussel sprouts and remove the outside layer of leaves. Trim the bottoms, cut in half and put into a medium sized mixing bowl.
  3. Add the sliced garlic, 1 tablespoon lemon juice, olive oil, salt and pepper to the brussel sprouts. Mix together.*
  4. Arrange the brussel sprout mixture on a sheet pan and roast in the oven for 15 minutes. Turn the brussel sprouts with a spatula and roast in the oven for an additional 15 to 20 minutes. The brussel sprouts should be a dark brown when done.
  5. Meanwhile, seed the pomegranate, chop the parsley (if using) and set aside.
  6. Allow the brussel sprouts to cool for 5 minutes and transfer to a serving bowl. While still warm, combine with the pomegranate seeds, lemon zest, remaining lemon juice and parsley. Add more salt and pepper to taste.

    Serve warm or at room temperature.
*I always combine the vegetables and olive oil in a mixing bowl before roasting ,as opposed to drizzling the vegetables with olive oil on a sheet pan. By premixing, you can obtain an even coating with less olive oil.

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