This Pomegranate Molasses Roasted Brussels Sprouts dish impresses at every Thanksgiving. They embody sweet, tangy, delicious perfection. It’s an amazing vegetable side to serve all season, and these always get zillions of compliments!
There are only a few ingredients, and these take only 30 minutes in the oven, so they’re super quick and easy.
Why this Recipe Works
I have a theory that anyone who doesn’t like Brussels sprouts has never had them cooked well! Brussels sprouts are naturally quite bitter which can turn some people off them, but when roasted the right amount of time and combined with the right ingredients, this bitterness is reduced and produces a more all-round appealing taste.
This recipe combines the Brussels with a sweet and tangy pomegranate molasses sauce, and they are simply seasoned with garlic, olive oil, salt, and pepper, all of which work to counteract the bitterness transforming them into a delicious vegetable. These ingredients elevate the Brussels to more than just a side dish!
Ingredients You Need
pomegranate molasses – you get this ingredient by cooking down pomegranate juice until it is syrupy. If you can’t find it at the grocery store, can find it at middle-eastern grocery stores or shop pomegranate molasses online. It also makes a great pomegranate molasses vinaigrette.
garlic – fresh, minced garlic works best in this recipe. If you don’t have any, you can substitute with 3/4 teaspoon of garlic powder or 2 teaspoons of garlic salt. If you are using garlic salt, do not add any additional salt to the recipe.
How to Make this Recipe
Preheat the oven to 400F. Add 3 tablespoons of olive oil, 3 tablespoons of pomegranate molasses, and 5 minced cloves of garlic to a medium to large bowl.
Add in the pound of Brussels sprouts, making sure to halve or quarter the large ones, and toss to coat well in the sauce.
Roast for 20 minutes, toss them around again, and cook for an additional 5-10 minutes until the edges begin to brown.
More Fall & Winter Sides
If you love this recipe, you’ll love these other Fall & Winter sides:
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Pomegranate Molasses Roasted Brussel Sprouts
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Ingredients
- 1 lb. brussels sprouts
- 3 tbsp olive oil
- 5 cloves garlic minced
- Salt and pepper to taste
- 3 tablespoon pomegranate molasses see notes for store-bought
- 1 pomegranate seeded, for garnish (optional)
Instructions
- Preheat the oven to 400.
- Trim the ends of the brussel sprouts and cut them in half lengthwise.
- Whisk the olive oil, garlic, and pomegranate molasses in a medium to large bowl.
- Add the brussel sprouts into the dressing and toss to coat.
- Sprinkle with salt and pepper.
- Cook in the oven 20 minutes and toss, then cook until they start browning, 5-10 more minutes.
- Optional: garnish with pomegranate seeds.
Mine burned quite significantly, and that was only after 20 min. What should I have baked them on? I used a foil lined sheet, but perhaps that was the problem?
Hi Leah, it’s possible (1) your oven is just too hot, (2) you had super tiny brussel sprouts, or (3) your brussel sprouts were at the end of their life and dehydrated.
I made these twice in the last week, once being tonight. The ones tonight were pretty tired/dehydrated, and I noticed they cooked quite a bit faster and were pretty crispy after 20 minutes, but not burnt.
The foil shouldn’t make a difference. I’ve cooked them straight on baking sheets, on foil, and on silicone baking mats without much difference.
I hope this helps.
These are incredible. I love that it uses pomegranate molasses that is actually super easy to make myself (didn’t know until you told me) instead of tons of sugar like most recipes. Definitely a winner and so great for the holiday season!
So glad you liked making it, Justin… thank you for taking the time to share!
Very good. But make it special and sprinkle in some of those Sweet Chili pistachios. Wow.
Thank you for sharing, Karen… I’ll have to try those pistachios!
I always wanted to give Brussels sprouts a second chance but they never look appealing to me
This is a side dish that I would definitely again! My parents in law love them so I can cook it for them next time!
I’m so glad you liked them, Laura and that they changed your mind about brussel sprouts!
That’s the best way to eat brussel sprouts. Love the flavor combination here. The pop of that color of brussels sprouts is very tempting.
I’m so glad to hear you liked them, Jo!
Mmmmmm, Brussel Sprouts. To me, no Christmas table is complete without Brussel Sprouts!! I love what you did with the Molasses here, they came out delicious. I’ll be making your recipe again this week!
I’m so glad to hear it, Melanie!
This pomegranate molasses really intrigued me and now I need this in my life always. These Roasted Brussel sprouts are amazing and I can not wait to make them again..now to order more of this molasses lol
That just made my day, Debbie… glad to hear it!
Absolutely delicious! We all loved these Brussel sprouts, there were no leftovers. Even the most picky eater in our home enjoyed them, thanks so much! I will make them again for sure.
Yay! I’m so glad to hear it, Jenny!
This is so good. The combination of the sweet and tangy flavors in this recipe has my mouth watering just thinking about it. Will make again!
I’m so glad to hear it, Moop!
I love this idea with the pomegranate molasses! These brussels came out just perfect and were a hit at my table.
I’m so glad you enjoyed them, Colleen!
I loved absolutely EVERYTHING about this recipe! It’s truly incredible and a must-make! The pomegranate molasses is outstanding in this!
I’m so glad to hear you liked it, Lori… thank you for sharing!
You can’t serve the holiday meal without these little gems. Pomegranates are in season right now. Love the pop of colour they add.
Thank you for sharing, Gloria… glad you liked them!
Excellent – visually and tasty! Thanks. I think even hesitant children (or adults) could be tempted to give it a try.
Love that… hesitant adults! You are definitely one of the pickiest eaters I know!
Takes recipe beyond deliciousness! Candice, you are always a star!!!
You are too sweet, Sherry… thank you so very much!