Description

This roasted Brussels sprout salad with pomegranate is a crowd-pleaser that converts even the most stubborn Brussels sprout haters. With caramelized sprouts, juicy pomegranate arils, crunchy toasted pecans, and a tangy maple Dijon dressing, it’s perfect for cozy nights or holiday gatherings.

Ingredients

Scale

1 ½ pounds Brussels sprouts
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup pomegranate arils
½ cup pecans, toasted and roughly chopped
⅓ cup shaved Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped
3 tablespoons olive oil (for dressing)
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 small garlic clove, minced
¼ teaspoon salt (for dressing)
⅛ teaspoon black pepper (for dressing)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
Rinse Brussels sprouts under cold water and pat dry. Trim off the woody ends and remove any yellow or damaged leaves. Cut each sprout in half lengthwise through the stem; cut large ones into quarters.
Arrange the halved Brussels sprouts on the baking sheet cut-side down. Drizzle with 3 tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss gently to coat, then rearrange cut-side down in a single layer.
Roast for 20-25 minutes, checking at 15 minutes. The sprouts are done when tender and the cut sides are deep golden brown. Let cool on the baking sheet for 5 minutes.
While sprouts roast, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Alternatively, toast on a small baking sheet in the oven for the last 5 minutes of roasting.
Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, minced garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk or shake until well combined.
Transfer warm roasted Brussels sprouts to a large mixing bowl. Add pomegranate arils, toasted pecans, and chopped parsley. Drizzle with dressing and toss gently to combine. If using Parmesan, sprinkle on top and toss once more.
Serve immediately while warm. Garnish with extra pomegranate arils and parsley if desired.

Notes

For best results, ensure Brussels sprouts are thoroughly dried before roasting to achieve crispiness. Arrange cut-side down for optimal caramelization. Toast nuts carefully to avoid burning. Dress the salad while sprouts are warm for better flavor absorption. Add pomegranate arils just before serving to keep them firm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat sprouts in a 350°F oven for 5-7 minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 300
Sugar: 15
Sodium: 450
Fat: 19
Saturated Fat: 3
Carbohydrates: 30
Fiber: 9
Protein: 7

Keywords: roasted Brussels sprout salad, pomegranate salad, Brussels sprouts, maple Dijon dressing, holiday salad, vegetarian, gluten-free