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Oven Roasted Brussels Sprouts with Apples, Pecans, and Pomegranate Seeds

A delightful medley of earthy Brussels sprouts, sweet apples, crunchy pecans, and tart pomegranate seeds, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Brussels Sprouts Fresh and bright green.
  • 2 cups Apples, chopped Use sweet-tart varieties like Honeycrisp or Granny Smith.
  • 1/2 cup Pecans, toasted Provides a nutty flavor and crunch.
  • 1/2 cup Pomegranate Seeds Adds brightness and tang.
  • 2 tbsp Olive Oil High-quality for best flavor.
  • 1 tsp Salt Enhances all flavors.
  • 1/2 tsp Black Pepper Freshly cracked for aroma.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Trim and halve the Brussels sprouts.
  3. Chop the apples into bite-sized pieces.
  4. In a large mixing bowl, combine Brussels sprouts, apples, and olive oil.
  5. Season with salt and pepper and toss to coat.
  6. Spread the mixture on a baking sheet and roast in the preheated oven for 20-25 minutes.
  7. Remove from the oven and toss with pecans and pomegranate seeds before serving.

Notes

To make ahead, chop Brussels sprouts and apples and store in an airtight container for up to two days. Keep pecans and pomegranate seeds separate until ready to bake. Leftovers work well in omelets or grain salads. You can freeze the roasted sprouts and reheat in a skillet or oven.