These Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans are a beautiful side dish for the holiday table! Brussels sprouts get roasted until they're nice and crispy on the edges and then tossed in a simple balsamic maple glaze. Everything is tossed with creamy feta cheese, sweet pomegranate arils, and pecans to add some crunch!
Quick Look: Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans
- 🧁 Serves: 5
- ⭐ Features: Fresh ✓ Healthy ✓ Colorful ✓
- ⌛️ Prep Time: 10 minutes
- 🍪 Cook Time: 30 minutes
- 🕑 Total Time: 40 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? These are the perfect side dish to bring for the holidays if you want something healthy and delicious!
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As a dietitian, I'm almost always in charge of bringing something green to Thanksgiving and Christmas dinner, and I love a colorful side dish like these Brussels Sprouts. Raw brussels sprouts have a bitter flavor, but roasting them at high heat brings out their natural sweetness. And tossing the roasted sprouts in a simple glaze is my favorite way to turn them into something special! Bring in the color with some simple toppings and everyone will be impressed!
If you like this recipe, you may also enjoy my Roasted Vegetable Medley with Brussels Sprouts, Sweet Potatoes, and Cauliflower, another side dish perfect for the Thanksgiving table.
Jump to:
- Quick Look: Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans
- Key Ingredient Notes and Substitution Ideas
- How to Make Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans
- Mallory's Dietitian Tip!
- Expert Tips
- Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans FAQs
- More Holiday Side Dish Recipes
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitution Ideas
This Roasted Brussel Sprouts with Feta, Pomegranates, and Pecans are made with simple ingredients. Below are some notes. Check the recipe card at the bottom of this post for measurements.
- Brussels Sprouts - try to choose brussels sprouts that are all around the same size! Sometimes called "little cabbages", brussels sprouts add dietary fiber, vitamin K and antioxidants.
- Extra-Virgin Olive Oil - coating the brussels in olive oil helps them caramelize in the oven.
- Kosher Salt, Black Pepper, and Garlic Powder - a simple seasoning blend is perfect here since you'll be adding a maple balsamic glaze at the end of cooking.
- Maple Syrup - perfect to add sweetness and form a glaze that coats the sprouts. You can use honey as a substitute.
- Balsamic Vinegar - tangy balsamic vinegar combined with the maple syrup gives it a perfect balance of sweet and tangy.
- Feta Cheese - some other options that work are creamy goat cheese and grated or shredded parmesan cheese.
- Pomegranate Arils - juicy pomegranate seeds add a pop of sweetness and color without added sugars. If you want a sweeter option, dried cranberries or chopped dates work.
- Toasted Pecans - alternatives are toasted pine nuts, pumpkin seeds, sunflower seeds, toasted walnuts, or chopped pistachios.
How to Make Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans
Below are the instructions for how to make this recipe with photos that I hope are helpful.
- Step 1: Preheat the oven to 425℉ (218°C) with a large baking sheet in it. This heats the baking sheet. Cut the end off your brussels and remove the outer leaves that come loose. Cut them in half lengthwise. If you have some larger brussels, cut them in quarters so everything is around the same size. In the bottom of a large mixing bowl, add the olive oil, kosher salt, black pepper, and garlic powder. Mix to combine and then add the brussels sprout halves. Toss until they're all coated.
- Step 2: Remove the hot baking sheet from the oven and add the brussels in a single layer. Make sure the sprouts are cut side down on the baking sheet. This helps get a crispy exterior and tender interior. Roast in the preheated oven for 25-30 minutes until the exteriors are crispy. You'll know they're done when the cut side starts to brown.
- Step 3: Directly on the sheet pan when they come out of the oven, toss the brussels in the maple syrup and balsamic vinegar. Put them back in the oven for another 2-3 minutes to let the syrup and vinegar form a glaze that will stick to the brussels.
- Step 4: Arrange the brussels in a serving dish and top with the feta, pomegranate arils, and pecans.
Hint: if you have some sprouts that are really large, cut those into quarters to make sure all the cut pieces are around the same size and roast evenly.
Mallory's Dietitian Tip!
A lot of brussels sprouts dishes for the holidays have dried cranberries added to them. I like to use pomegranate arils to add the pop of sweetness instead because they don't have added sugars like many dried cranberries do. Plus, they're so colorful and pretty!
Expert Tips
- Putting the brussels cut side down on the baking sheet puts the flat surface in direct contact with the pan for more even cooking! This helps to get more crispy bits and also helps to bring out the sweetness of the squash.
- Be sure to leave space between the brussels. Depending on the size of your baking sheets, you may need to use 2. Leaving space helps them roast instead of steam.
- I like to save the outer leaves, toss them in olive oil, salt and pepper, and roast them separately for a snack!
Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans FAQs
These are best served right when they get done cooking, so I suggest saving it as one of the last side dishes you make before your holiday dinner. If you do need to make them in advance, roast the brussels and wait to toss them in the maple and balsamic and add the toppings. When you're ready to serve it, heat the brussels and add the glaze using the instructions below, then add the toppings.
Oven (best): Spread them on a sheet pan in a single layer at 400-425°F for about 8-12 minutes, until hot and re-crisped at the edges. Toss with the maple syrup and balsamic vinegar for the last 2-3 minutes, or right after they come out, so it coats them and gets tacky without scorching.
Skillet: Cook over medium-high heat in a little oil for 5-7 minutes, then add the glaze off the heat or in the last minute and toss.
Air fryer: 375-400°F for 4-6 minutes, shaking once. Toss with the glaze afterward.
Store in an airtight container in the refrigerator for up to 3-4 days.
You can! If doing so, I suggest tossing the brussels in the balsamic glaze right after they come out of the oven. No need to cook the additional 2-3 minutes.
More Holiday Side Dish Recipes
Looking for other recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans
Equipment
- 1 Baking Sheet (half sheet pan size)
Ingredients
- 1.5 lbs brussels sprouts
- 2 tablespoon extra virgin olive oil
- ¾ teaspoon kosher salt (use ½ teaspoon if using fine table salt)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1.5 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- ¼ cup feta cheese, crumbled (1 oz)
- ¼ cup pomegranate arils
- ¼ cup toasted pecans
Instructions
- Preheat the oven to 425℉ (218°C) with a large baking sheet in it. This heats the baking sheet. Cut the end off your brussels and remove the outer leaves that come loose. Cut them in half lengthwise. If you have some larger brussels, cut them in quarters so everything is around the same size.
- In the bottom of a large mixing bowl, add the olive oil, kosher salt, black pepper, and garlic powder. Mix to combine and then add the brussels sprout halves. Toss until they're all coated.
- Remove the hot baking sheet from the oven and add the brussels in a single layer. Make sure the sprouts are cut side down on the baking sheet. This helps get a crispy exterior and tender interior. Roast in the preheated oven for 25-30 minutes until the exteriors are crispy. You'll know they're done when the cut side starts to brown.
- Directly on the sheet pan when they come out of the oven, toss the brussels in the maple syrup and balsamic vinegar. Put them back in the oven for another 2-3 minutes to let the syrup and vinegar form a glaze that will stick to the brussels.
- Arrange the brussels in a serving dish and top with the feta, pomegranate arils, and pecans.
- Hint: if you have some sprouts that are really large, cut those into quarters to make sure all the cut pieces are around the same size and roast evenly.
Notes
- Putting the brussels cut side down on the baking sheet puts the flat surface in direct contact with the pan for more even cooking! This helps to get more crispy bits and also helps to bring out the sweetness of the squash.
- Be sure to leave space between the brussels. Depending on the size of your baking sheets, you may need to use 2. Leaving space helps them roast instead of steam.
- I like to save the outer leaves, toss them in olive oil, salt and pepper, and roast them separately for a snack!
- You can use 2 tablespoon of balsamic glaze in place of the balsamic vinegar and maple syrup if you want!
- Oven (best): Spread them on a sheet pan in a single layer at 400-425°F for about 8-12 minutes, until hot and re-crisped at the edges. Toss with the maple syrup and balsamic vinegar for the last 2-3 minutes, or right after they come out, so it coats them and gets tacky without scorching.
- Skillet: Cook over medium-high heat in a little oil for 5-7 minutes, then add the glaze off the heat or in the last minute and toss.
- Air fryer: 375-400°F for 4-6 minutes, shaking once. Toss with the glaze afterward.
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