Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese

These super simple roasted Brussels sprouts with pomegranate seeds and goat cheese are the perfect dish for your Thanksgiving table. Easy to throw together and packed full of flavor! 

Growing up Brussels sprouts were not on my radar of acceptable vegetables. I definitely wasn’t picky when it came to eating my vegetables but Brussels sprouts were just not something we had on hand. Most of our vegetables came from our garden which means we ate a lot of green beans, snow peas, cabbage, carrots, broccoli, and zucchini. We didn’t grow Brussels sprouts so we didn’t eat Brussels sprouts.

Simple enough, right?

Plus, I always thought they were only served smothered in cheese and the thought of eating vegetables smothered in creamy orange cheese sorta freaks me out.

This version of Brussels sprouts is a bit fancier than I normally serve but I think the twist makes it perfect for your holiday table spread. Slightly crispy roasted Brussels sprouts topped with crunchy pomegranate seeds and crumbled goat cheese – what’s not to love?

I mean, for real. How can you not want to jump into this picture?

I also happen to think feta cheese would make an excellent substitute if you’re not on the goat cheese train. I mean, I think everyone should love goat cheese but I get it if it’s not your thing.

Well, I sorta get it. I could live off goat cheese and be happy but whatever. I won’t judge you.

To your face.

KIDDING!

I also happen to think that roasting Brussels sprouts is the best way to pack in all the flavor of this dish. I have done this before with blanching but really roasting is just easier and you get little-charred bits which is just love and flavor.

Just remember to watch the sprouts while they are roasting. No one wants overcooked cruciferous vegetables.

NO ONE!

{Looking for even more Brussels sprouts recipes? Try my Shaved Brussels Sprout Apple Bacon SaladOn The Stalk Roasted Brussels SproutsBacon Brussels Sprouts Butternut Squash FlatbreadCrispy Roasted Brussels Sprouts Beet and Bacon Salad or my Brussels Sprouts with Pancetta}

Brussels Sprouts with Pomegranate Seeds

This super simple Brussels sprouts with pomegranate seeds side dish is the perfect dish for your Thanksgiving table. Fresh and light and perfect with a sprinkle of goat cheese.

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 3 cups Brussels sprouts (trimmed and halved)
  • 2 tablespoons olive oil
  • Kosher salt
  • Fresh cracked pepper
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled goat cheese

Source: Nutmeg Nanny

Directions:

Preheat oven to 425 degrees.

Trim off the ends and first couple outer leaves of the Brussels sprouts. Cut them in half and add to a rimmed baking sheet.

Drizzle with olive oil, kosher salt and fresh cracked pepper and toss to combine.

Roast for about 10-15 minutes or until they are slightly soft but still brighter green in color. If you overcook the Brussels sprouts they will be very soft and a muted green color.

Remove from the oven and toss with pomegranate seeds and goat cheese.