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There’s a fantastical swirl of flavors, sights, and sounds in my cozy kitchen every time I make my Oven Roasted Brussels Sprouts with Apples, Pecans, and Pomegranate Seeds. It all began one crisp autumn afternoon when I decided to play around with some ingredients I had on hand. The comforting, nutty aroma of roasting Brussels sprouts mingled with the sweet scent of baked apples—it was an instant hug for my senses! As I stood by the oven, that tantalizing fragrance enveloping me, I couldn’t wait to dig in.
As the warm pop of pomegranate seeds burst in my mouth, dancing alongside crunchy pecans, I knew this dish would make its way into my heart and kitchen for years to come—and it’s no wonder it’ll charm you and yours too! Whether for a family gathering or a simple weeknight dinner, this dish is all about cozy vibes, flavor explosions, and sharing love in every bite.
Why You’ll Love This Recipe
- Easy to Prepare: A simple one-bowl recipe that involves minimal chopping and cleanup—let’s keep the fun in cooking!
- Flavorful Combination: Earthy Brussels sprouts, sweet apples, crunchy pecans, and tart pomegranate seeds create a delightful medley.
- Healthy and Wholesome: Packed with nutrients and wholesome ingredients, this dish promotes healthy eating without compromising on taste.
- Crowd-Pleasing: Whether you’re serving it at Thanksgiving dinner or a cozy weeknight meal, everyone will be asking for seconds!
- Vibrant Presentation: The blend of colors—green, red, and warm brown—adds a beautiful pop to your table.
Ingredients
- Brussels Sprouts: Look for bright green, firm sprouts; they should bounce when you press them! Trim any brown leaves for the best texture.
- Apples: Choose a sweet-tart variety like Honeycrisp or Granny Smith for that perfect balance. Cut them into bite-sized pieces to pack a flavor punch.
- Pecans: Toasted pecans bring a rich, nutty flavor that complements the veggies beautifully. They also add that extra crunch we all adore!
- Pomegranate Seeds: These jewels not only look stunning but their tangy burst brings brightness and balance to the dish.
- Olive Oil: A drizzle of high-quality olive oil helps everything caramelize nicely while keeping it all moist and flavorful.
- Salt & Pepper: Always use freshly cracked black pepper for that aromatic zing! A pinch of salt enhances all the amazing flavors.
Full recipe card is below.
How to Make It
1. Preheat the oven to 400°F (200°C).
Start by preheating your oven—it’s like warming up a cozy blanket before snuggling in!
2. Trim and halve the Brussels sprouts.
Grab your chef’s knife and get those Brussels sprouts ready! Trim off the tough stem ends and slice them in half. This creates little brown edges that roast beautifully.
3. Chop the apples into bite-sized pieces.
Next, let’s chop our apples! Aim for similar sizes so they cook evenly. The sweeter the apple, the sweeter the outcome—yum!
4. In a large mixing bowl, combine Brussels sprouts, apples, and olive oil.
In a big bowl, toss the halved Brussels sprouts and apple chunks with drizzle of olive oil. Get your hands in there and mix it up!
5. Season with salt and pepper and toss to coat.
Now it’s time to sprinkle in some salt and crack that black pepper! Toss everything until it’s beautifully coated, like a cozy hug for those veggies.
6. Spread the mixture on a baking sheet and roast in the preheated oven for 20-25 minutes.
Spread them out on a baking sheet so they have space to roast to perfection. Pop them in the oven and take a deep breath as the aroma fills your kitchen!
7. Remove from the oven and toss with pecans and pomegranate seeds before serving.
Once you hear that lovely sizzle and see a golden-brown hue, take them out. Toss them with the toasted pecans and heavenly pomegranate seeds, and voila! A beautiful bright dish ready to be served.
Pro Tips for Success
- Don’t crowd the pan: Space is your friend! If your vegetables are too packed, they’ll steam instead of roast.
- Experiment with spices: Feel free to sprinkle in a bit of garlic powder or even a splash of balsamic vinegar for an extra depth of flavor.
- Use parchment paper: Line your baking sheet for easy cleanup and to prevent sticking.
- Adjust cooking time: Keep an eye on those Brussels sprouts; if you like them extra crispy, let them roast a few minutes longer.
Flavor Variations
- Swap in different nuts: Walnuts or almonds can easily take the place of pecans, bringing their unique nuttiness to the table.
- Add seasonal herbs: Fresh thyme or rosemary can elevate those earthy flavors, especially during the holidays.
- Spice it up: A dash of cayenne or smoked paprika will bring a gentle heat and new flavor dimension.
Serving Suggestions
Pair these delightful sprouts with roasted chicken or baked salmon for a complete meal! This dish also holds its own as a stunning side for any holiday table. For a festive touch, sprinkle fresh herbs over the top before serving. A nice glass of Chardonnay or spiced apple cider will make for a lovely finishing touch.
Make-Ahead & Storage
To prep this dish in advance, simply chop the Brussels sprouts and apples and store them in an airtight container in the fridge for up to two days. If you plan to roast them later, keep the pecans and pomegranate seeds separated until you’re ready to bake.
Leftovers
Got some leftovers? They’re perfect in a morning omelet or tossed into a warm grain salad for lunch. Just reheat them up and add a sprinkle of cheese for a delightful twist!
Freezing
Yes, you can freeze your roasted Brussels sprouts! Allow them to cool completely, then pack them into freezer bags. When you’re ready to enjoy them, just thaw in the fridge overnight.
Reheating
For best results, toss your leftovers in a skillet over medium heat to re-crisp them. You can also pop them in the oven at 350°F (175°C) for about 10 minutes—no soggy sprouts here!
FAQs
Can I use frozen Brussels sprouts?
While fresh is best for texture, frozen will work in a pinch. Just be mindful they might not get as crispy.
What’s the best way to store leftovers?
Let them cool completely and store them in an airtight container in the fridge for up to 4 days.
Can I use balsamic vinegar in this recipe?
Absolutely! A drizzle before roasting will impart a lovely sweetness!
Is this recipe vegetarian?
You bet! It’s vegetarian and wholesome—perfect for everyone at the table.
Final Thoughts
Life is all about experiences, and sharing delightful moments around the dinner table is one of the best! I hope these Oven Roasted Brussels Sprouts with Apples, Pecans, and Pomegranate Seeds bring warmth and joy to your home, as they have to mine. As always, remember that cooking is about love—you’re not just making food; you’re crafting memories. Happy cooking, my friends! 🌟