My Roasted Brussels Sprouts with Pomegranates and Maple Tahini are simple yet so delicious. With only six ingredients, including your cooking oil and salt, this holiday side dish is keeping things healthy and stress-free for you. Brussels sprouts are roasted until crispy, tossed with beautiful pomegranate arils and then drizzled with the most craveable maple tahini sauce! I promise, even kids will love this one!
Let’s talk Brussels. The food, not the place.
I think we’ve all heard about how disgusting Brussels sprouts are, right? But then they got this ultimate revival as the “it” food a few years ago right after Kale became more than just a Denny’s garnish.
So what happened?
Basically, I think people got wise, realized everything tastes good crispy, and stopped making faces at it just because it smells while it’s cooking. Truth.
So how do you get that crispy factor without frying them? You roast them at a moderately high temperature and use a healthy amount of oil to coat them!
You don’t want them soggy with oil, just kissed with oil. It’s the dry roasting, not enough oil, that results in shriveled up weird Brussels that just kind of steamed themselves. Bleh.
I really think that Brussels are becoming a new staple on the American table, and I just love that. Because honesty, I love them!
For my Thanksgiving side, I’ve paired them with bright and juicy pomegranate arils and a killer delicious maple tahini drizzle! The textures here are out of this world. Plus, there’s nothing overly sugary trying to cover up the fresh taste of everything in the bowl. It really is well balanced.
A bit of a warning to all of you “I don’t like fruit in my food” people (cough cough my husband), the pomegranates are noticeable. I know it sounds dumb pointing that out, but I have family members with a strange aversion to them, so if that’s your family too, you can sprinkle them on individual servings instead. Boring.
Oh and one last thing! If you are making a million side dishes and scrambling around and need less dishes, just buy the little cup of already seeded pomegranates. Seriously, you can’t get much simpler than that.
- 3 cups Brussels sprouts, washed (you can use 3-4 cups)
- 3 Tbs. extra virgin olive oil (or avocado oil)
- 1 tsp. Kosher salt
- ¼ pomegranate arils
- ¼ cup tahini
- 2 Tbs. maple syrup
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment.
- Cut stems off of your Brussels and cut each in half. If you have some monsters, cut those in quarters. Spread them in an even layer on your baking sheet. Drizzle them with the olive oil and Kosher salt, and toss to coat with your hands.
- Bake for 20 minutes. Then turn them with a spatula, remove any stray crispy leaves (so they don’t completely char, just set them in your serving dish so they get eaten up too) and then bake for another 5-10 minutes, or until all of your Brussels have a deep golden crispy side or two.
- Let your Brussels cool slightly on the baking sheet.
- Whisk together the tahini and maple syrup.
- Transfer the Brussels to your serving tray. Sprinkle on the pomegranates and a bit more salt. Then drizzle on the tahini. Serve, enjoy!
- If you love the maple tahini, make extra and serve it in a bowl so you can dip your Brussels in it too!
- Extra Brussels can be put in the fridge in a covered container for up to 3 days.
If you’re following along, we have made Holiday Hummus that also uses the pomegranates, so there’s no waste here. We also made a roasted delicata squash side and a new traditional green beans side! You can also try my Brussels slaw salad if you’re loving the Brussels!
LEFTOVERS: roast up your leftovers in the toaster oven for about 10 minutes. Toss them on a fall salad or in a grain bowl!
Sounds like you nailed this–I hate oil drenched brussel sprouts myself. Love that you added just a bit of oil.
Such a great way to serve roasted brussels, which is one my favorites.
This sounds like an amazing mix of flavors!
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