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Oil-Free Roasted Brussel Sprouts with Pomegranate

Oil-Free Roasted Brussel Sprouts with Pomegranate

Whether it's at your holiday table or for an easy weeknight side dish, these Oil-Free Roasted Brussel Sprouts with Pomegranate will be a favorite.
Course Appetizer, Main Course, Side Dish
Keyword Oil-Free Roasted Brussel Sprouts
Author Trish Hall

Ingredients

  • 1 lb. medium sized Brussel sprouts trimmed and halved
  • salt and pepper to taste
  • 2-3 large shallots (about 1/2 cup) sliced thinly
  • 2-3 cloves garlic minced
  • 2 tbsp brown sugar
  • 1/4 cup champagne vinegar sherry vinegar also works well
  • 1/2 cup pomegranate seeds
  • 1/2 cup slivered almonds toasted, if desired
  • 2-3 tbsp herbs of your choice, fresh or dried basil, chives, dill, parsley, thyme, rosemary

Instructions

  1. Preheat oven to 350 degrees.

  2. Toss cut Brussel sprouts with salt and pepper. 

  3. Heat an oven-proof sauté pan (cast iron works well) over medium-high heat. Add Brussel sprouts, cut side down. 

  4. Sauté over medium-high heat for about 5 minutes until lightly browned. 

  5. Remove pan from heat and add shallots and garlic and any herbs you are using. 

  6. Place pan in preheated oven for about 10 minutes. You should be able to pierce the spouts with a sharp knife with a bit of pressure. 

  7. Remove pan from oven and add brown sugar and toss to coat the sprouts. 

  8. Deglaze the pan with the vinegar over medium-high heat. Toss well to ensure spouts are covered with the glaze. 

  9. Taste and add seasoning if needed. 

  10. Add pomegranate seeds and almonds and toss gently. 

  11. Garnish with fresh herbs if you like. Serve warm or at room temperature. 

Recipe Notes

  • The sprouts I used were about 1"-1.5" diameter. If yours are larger add a few minutes to the oven time. 
  • Red onion in place of the shallots would work nicely. 
  • I think dried cranberries might be a nice sub for the pomegranate seeds.