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Honey Garlic Roasted Brussels Sprouts with Pomegranate

A stunning side dish featuring roasted Brussels sprouts drizzled with honey and topped with tart pomegranate arils, perfect for Thanksgiving gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Thanksgiving
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons honey
  • Salt and black pepper, to taste
  • 1 cup pomegranate arils
  • 1 Zest of lemon (optional) Adds a fresh citrusy flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, honey, salt, and black pepper. Toss well until the sprouts are evenly coated.
Roasting
  1. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
  2. Roast in the preheated oven for about 20-25 minutes or until they’re golden brown and crisp-tender, tossing halfway through.
Finishing touches
  1. Remove the Brussels sprouts from the oven and toss in the fresh pomegranate arils and lemon zest (if using) until combined.
  2. Serve warm as a side dish.

Notes

For added elegance, serve on a large platter, sprinkle with more pomegranate arils, and drizzle with extra honey or toasted nuts if desired. You can also add balsamic vinegar for tang or red pepper flakes for heat.