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roasted brussels with feta, pomegranate arils, and pecans on top in a serving bowl.

Roasted Brussels Sprouts with Feta, Pomegranates, and Pecans

Mallory Brown, RDN
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! 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course appetizers and side dishes
Cuisine American
Servings 4 servings (1 cup each)

Equipment

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

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!
  • You can use 2 tablespoon of balsamic glaze in place of the balsamic vinegar and maple syrup if you want!
How to reheat roasted brussels sprouts with feta, pomegranate, and pecans. 
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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
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