Brussels Sprouts with Pomegranate Seeds

4 from 1 reviews

Brussels Sprouts with Pomegranate Seeds make beautiful holiday side dish. Bright red pomegranate seeds make these delicious, crispy caramelized Brussels sprouts pop with festive flair.


  • 2 lbs Brussels sprouts, trimmed and halved
  • 1 1/2 tsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tbsp olive oil
  • 1/8 tsp salt
  • 3/4 of a large pomegranate (about 1 cup pomegranate seeds)
  • 1/2 cup chopped hazelnuts
  • Salt and pepper to taste


  1. Directions:
  2. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  3. In a medium bowl, add Brussels sprouts and toss with apple cider vinegar, maple syrup, olive oil and salt.
  4. Transfer Brussels sprouts to the baking sheet, in a single layer, cut halves facing down. Bake for 25-30 minutes, or until tender and browned.
  5. In the meantime, toast hazelnuts in small frying pan over low to medium heat, for about 5 minutes or until lightly browned and fragrant.
  6. Toss Brussels sprouts with pomegranate seeds, hazelnuts and season with salt and pepper to taste.


Note: Pomegranates are easy to de-seed under water. The skins float to the top and the seeds stay at the bottom of the bowl. You can pick off the pieces of skin that floated to the top and then drain out the water using a colander.

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