Vegan Roasted Brussels Sprouts with Pomegranate Seeds

This simple yet delicious recipe for Crispy Vegan Roasted Brussels Sprouts with Pomegranate Seeds is the perfect side dish to make in 30 minutes. The secret to eating more plants is finding easy plant-based recipes that taste good, and this one fits that description perfectly.

This vegan recipe is a real winner. The combination of Brussels sprouts and pomegranate seeds brings flavor and texture to a side dish. Plus, it’s an incredibly easy way to add more vegetables to your meal.

If you don’t like the bitterness of Brussels sprouts, I have good news for you. Pomegranate seeds and balsamic vinegar hide the bitterness of Brussels sprouts and bring a touch of sweetness to the dish.

Here’s what you need to know to make perfectly crispy roasted Brussels sprouts every time.

How to Make Perfect Roasted Brussels Sprouts

If you’ve ever had perfectly crispy Brussels sprouts at a restaurant and wondered how to perfect the method at home, look no further. Although some establishments may throw the sprouts in a deep fryer, there is an easier and healthier way to make crispy vegan roasted Brussels sprouts in the oven.

The secret is to brush the Brussels sprouts with oil, using a relatively high heat (375 F for this recipe), and place them face down in the pan.

Normally, I line the baking sheet with parchment paper or aluminum foil for easy cleanup. But for this recipe, I put the brussels sprouts directly in the pan to cook them evenly and get a brown color and a crispy texture.

First, cut all the brussels sprouts in half, then toss with oil (and vinegar for this recipe) and salt and place directly in the pan. Trust me, it’s worth the extra two minutes to make sure they’re all face down in the pan.

Cook the Brussels sprouts face down for about 20 minutes, then stir them[]and cook for another 10 minutes. This cooking method results in a golden brown and crispy exterior with a tender interior.

How can I prepare Brussels sprouts so they don’t taste bitter?

Vegan Roasted Brussels Sprouts are inherently bitter, but certain flavor pairings reduce the bitterness. This recipe uses two ingredients – balsamic vinegar and pomegranate seeds – both of which bring out the rich flavor of Brussels sprouts without any bitterness.

Balsamic vinegar is a subtly sweet marinade that adds acid to a dish. Tossing Brussels sprouts in oil and balsamic before cooking creates a slightly sweet flavor you’ll love.

After the Brussels sprouts are done cooking, toss them with fresh pomegranate seeds. These vibrant, juicy and sweet seeds offer a variety of texture and flavor and pair so well with crunchy roasted sprouts.

Can I use frozen Brussels sprouts?

Frozen Brussels sprouts are cheaper, but they don’t crisp up as well as fresh Brussels sprouts. Plus, they’re usually frozen whole, rather than cut in half. So you cannot use the face down method to achieve the golden brown color and crispy exterior.

I wouldn’t recommend using frozen Brussels sprouts for this recipe, but you can definitely give it a try if that’s all you have on hand!

Can I use the deep fryer instead of the oven?

I don’t like fried brussels sprouts. I feel it dries them out and intensifies the bitterness.

The air fryer circulates the heat around the food, instead of cooking from below like an oven.

For this reason, the fryer chars the entire Brussels sprout and not just the outside.

If you want to try cooking this way, put them in the air fryer at a lower temperature. I suggest baking at 250 degrees for 15 to 20 minutes.

How to make Vegan Roasted Brussels Sprouts with Pomegranate Seeds

This plant-based side dish is incredibly easy to make. All you need are a few bowls and a baking sheet, and this recipe comes together in no time. Here are the simple steps for these Crispy Brussels Sprouts with Pomegranate Seeds:

1. Preheat oven to 375F.
2. Cut the stems off the Brussels sprouts and cut them in half.
3. In a small bowl, whisk together the olive oil and balsamic vinegar.
4. Place the Brussels sprouts in a large bowl and pour the oil and vinegar mixture over them and season with salt.
5. Place the Brussels sprouts in a large baking dish, flat side down.
6. Cook for 20 minutes. Turn the Brussels sprouts over and cook for another 10 minutes.
7. As soon as the Brussels sprouts come out of the oven, place them in a large bowl and add the pomegranate seeds. Season with salt and pepper and enjoy!

Add these flavor enhancers to your Brussels sprouts

If you want to boost the flavor in this recipe, here are some ingredients you can include:

• Add a handful of roasted walnuts or pistachios to the finished product
• Roasted delicata pumpkin with Brussels sprouts
• Sprinkle goat cheese with pomegranate on top of the Brussels sprouts.
• Drizzle a balsamic glaze over the side dish

Storage Tips

Store Brussels sprouts in an airtight container in the refrigerator for up to five days. Here are three options for reheating Brussels sprouts:

• Place them in the oven at 350 F for 10 minutes
• Put them in the fryer at 300 for 5 minutes
• Microwave for 30-60 seconds or until heated through

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Roasted Brussels sprouts with pomegranate seeds

Perfect crispy vegan roasted brussels sprouts with pomegranate seeds

• 3
  tablespoons
  extra virgin olive oil
• 2
  tablespoons
  balsamic vinegar
• 1/2
  teaspoon
  Sea salt
• 1 1/2
  pounds
  Brussels sprouts
  cut in half
• 1/2
  cup
  pomegranate seeds
• Salt to taste

1. Preheat oven to 375F.

2. In a small bowl, whisk the olive oil and balsamic vinegar. Add the salt and mix.

3. Put the Brussels sprouts in a large bowl and pour the mixture of oil and vinegar on top. Mix well until the cabbage is evenly coated.

4. Place the Brussels sprouts in a large baking dish, flat side down.

5. Bake for 20 minutes. Turn the Brussels sprouts over and cook for another 10 minutes.

6. As soon as the Brussels sprouts come out of the oven, place them in a large bowl and add the pomegranate seeds. Season with salt and pepper and enjoy!

Nutrition facts

Roasted Brussels sprouts with pomegranate seeds

Quantity per serving

Calories 190
Calories from Fat 99

% Daily Value*

Fat 11 gr17%

Saturated fat 2 g13%

Polyunsaturated fat 1 g

Monounsaturated fat 8 g

Sodium 336 mg15%

Potassium 719 mg21%

Carbohydrates 20 gr7%

Vegetable fibers 7 g29%

Sugar 8 g9%

Protein 6 gr12%

Vitamin A 1283 IU26%

Vitamin C 147 mg178%

Calcium 76 mg8%

Iron 3 mg17%

* Percent daily values ​​are based on a 2000 calorie diet.