Lemon Garlic Roasted Brussels Sprouts with Pomegranate Seeds

Lemon Garlic Roasted Brussels Sprouts with Pomegranate Seeds

Crispy roasted sprouts get a bright lift from garlic, lemon, and bursts of pomegranate.

Total 40 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Halved Brussels sprouts roast until their edges char and caramelize, then get tossed with fresh garlic, lemon juice, and zest for brightness. A scatter of pomegranate seeds adds pops of tart sweetness and color, making this a vibrant side for holiday tables or weeknight dinners alike.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 lemon, zested and juiced
  • 1/3 cup pomegranate seeds
  • 2 tablespoons Parmesan cheese, shaved (optional)

Method

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.

  2. In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated.

  3. Spread the sprouts cut-side down in a single layer on the baking sheet.

  4. Roast until the cut sides are deeply browned and the leaves are crisp, 20 to 25 minutes, flipping once halfway through.

  5. Remove the sprouts from the oven and transfer to a serving bowl. Drizzle with lemon juice and toss to coat.

  6. Sprinkle the lemon zest and pomegranate seeds over the sprouts, tossing gently to distribute.

  7. Top with shaved Parmesan, if using, and serve warm.

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    Lemon Garlic Roasted Brussels Sprouts with Pomegranate Seeds

    Halved Brussels sprouts roast until their edges char and caramelize, then get tossed with fresh garlic, lemon juice, and zest for brightness. A scatter of pomegranate seeds adds pops of tart sweetness and color, making this a vibrant side for holiday tables or weeknight dinners alike.

    40 min 4 servings 165 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 lemon, zested and juiced
    • 1/3 cup pomegranate seeds
    • 2 tablespoons Parmesan cheese, shaved (optional)

    Method

    1. 1

      Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.

    2. 2

      In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated.

    3. 3

      Spread the sprouts cut-side down in a single layer on the baking sheet.

    4. 4

      Roast until the cut sides are deeply browned and the leaves are crisp, 20 to 25 minutes, flipping once halfway through.

    5. 5

      Remove the sprouts from the oven and transfer to a serving bowl. Drizzle with lemon juice and toss to coat.

    6. 6

      Sprinkle the lemon zest and pomegranate seeds over the sprouts, tossing gently to distribute.

    7. 7

      Top with shaved Parmesan, if using, and serve warm.