Roasted Brussels Sprouts with Pomegranates and Citrus Recipe

Introduction

Roasted Brussels sprouts get a bright, festive twist with sweet honey, zesty orange, and crunchy pomegranate seeds. This dish combines savory, spicy, and fruity flavors for a perfect side that’s as delicious as it is colorful.

Ingredients

• 1.5 pounds Brussels sprouts
• 1/4 cup olive oil
• 1/4 cup honey
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup pomegranate seeds
• 1 orange
• 1/4 cup queso fresco
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Trim and cut the Brussels sprouts in half lengthwise.
3. Step 3: On a large baking sheet, toss the Brussels sprouts with olive oil, salt, black pepper, smoked paprika, and cayenne pepper until evenly coated.
4. Step 4: Roast the Brussels sprouts in the oven for 25 to 30 minutes, turning halfway through, until they are deeply browned and crispy on the edges.
5. Step 5: While the sprouts roast, combine the honey with 1 1/2 tablespoons of orange zest in a small microwave-safe bowl. Heat for about 1 1/2 minutes until warm and fragrant.
6. Step 6: Drizzle the warm honey and orange zest mixture over the roasted Brussels sprouts.
7. Step 7: Just before serving, sprinkle the dish with crumbled queso fresco and fresh pomegranate seeds for a burst of flavor and color.

Tips & Variations

• For extra depth, add a splash of balsamic vinegar before roasting to enhance the sprouts’ natural sweetness.
• Substitute feta cheese if queso fresco is unavailable; both add a nice tangy contrast.
• If you like less heat, reduce or omit the cayenne pepper.
• Use fresh orange juice along with the zest in the honey mixture for a more pronounced citrus flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to preserve the texture. Add fresh pomegranate seeds after reheating for the best flavor and crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts work best for roasting, you can use frozen sprouts if needed. Thaw and pat them dry before roasting to avoid sogginess.

What can I substitute for queso fresco?

Feta cheese or goat cheese are great substitutes that offer a similarly tangy and crumbly texture, complementing the dish nicely.

Roasted Brussels Sprouts with Pomegranates and Citrus Recipe

---

★★★★★

4.5 from 412 reviews

• Author: Noah
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This vibrant Roasted Brussels Sprouts with Pomegranates recipe combines the earthiness of caramelized Brussels sprouts with the sweet brightness of honey and pomegranate seeds. Seasoned with smoked paprika and cayenne for a subtle smoky heat, and finished with zesty orange and crumbly queso fresco, this dish is a perfect balance of flavors and textures, ideal as a festive side or a flavorful vegetarian main.

---

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 pounds Brussels Sprouts
• 1 Orange (zested and juiced)

Oils & Sweeteners

• 1/4 cup Olive Oil
• 1/4 cup Honey

Spices & Seasonings

• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Smoked Paprika
• Salt, to taste
• Ground Black Pepper, to taste

Add-ins & Garnishes

• 1/2 cup Pomegranate Seeds
• 1/4 cup Queso Fresco (crumbled)

---

Instructions

1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the Brussels sprouts.
2. Prepare Brussels Sprouts: Trim and cut the Brussels sprouts in half to ensure even roasting and maximum caramelization.
3. Season the Sprouts: Place the halved Brussels sprouts on a large baking sheet. Drizzle with olive oil, then season with salt, ground black pepper, smoked paprika, and cayenne pepper. Toss everything together until all sprouts are evenly coated.
4. Roast the Brussels Sprouts: Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the sprouts are deeply browned and caramelized on the edges.
5. Prepare Honey Orange Glaze: While the sprouts are roasting, combine honey and 1 1/2 tablespoons of fresh orange zest in a small microwave-safe bowl. Heat in the microwave for 1 1/2 minutes to warm and blend the flavors.
6. Glaze the Sprouts: Once roasted, remove the Brussels sprouts from the oven and drizzle the warm honey-orange glaze over them, tossing gently to coat evenly.
7. Add Final Toppings: Before serving, sprinkle crumbled queso fresco and pomegranate seeds over the glazed Brussels sprouts to add a creamy texture and burst of freshness.

Notes

• For even roasting, try to select Brussels sprouts that are similar in size.
• You can substitute queso fresco with feta cheese if unavailable, though it will change the flavor slightly.
• Adjust the cayenne pepper quantity according to your preferred level of spiciness.
• Serve immediately for the best texture; leftovers can be reheated but may lose some crispness.
• This dish can be prepared ahead by roasting the Brussels sprouts and adding the glaze and toppings just before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted brussels sprouts, pomegranate seeds, honey glaze, smoky paprika, queso fresco, orange zest, healthy side dish, vegetarian recipe