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Roasted Brussels Sprouts with Pomegranate Seeds

These sweet-and-tangy Brussels sprouts make a lovely side dish for the holiday table. Perfect with any roasted meat, such as turkey, ham or lamb.



  1. In pot of boiling salted water, cook Brussels sprouts for 3 or 4 minutes or until tender-crisp; drain well. Let cool completely. (Make ahead: cover and refrigerate for up to 24 hours.)
  2. Just before serving, in large skillet, heat coconut oil over medium- high heat; sauté Brussels sprouts, salt and pepper for about 5 minutes or until heated through. Drizzle with pomegranate molasses and coconut sugar; sauté for about 3 minutes or until Brussels sprouts are evenly glazed.
  3. Toss with pomegranate seeds.

Superfood Holiday Menu side dish which includes Brussels sprouts and pomegranate seeds is sure to win over guest’s hearts, and so we have included our recipe for Roasted Brussels Sprouts with Pomegranate Seeds to the menu.

This is a simple side dish that you can carry on with you into 2016 for all your New Year’s Resolutions!

{Click HERE to share this recipe on Facebook, and HERE to share it on Twitter. Pin the side dish to your favorite Pinterest board by clicking HERE. For even more Holiday Superfood inspiration, check out Holiday Superfood Menu.}

Roasted Brussels Sprouts with Pomegranate Seeds

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Made With Nutiva

Organic Coconut Sugar
Organic Coconut Sugar

With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option

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Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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