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!
I think Brussels sprouts are finally starting to get the praise they deserve. They are fabulous roasted, made in the air fryer, or even fully roasted on the stalk!
This recipe is the perfect balance between savory and sweet, crispy and creamy, and is the enchanting combination of roasted Brussels sprouts, pomegranate seeds, and crumbled goat cheese.
This vibrant and elegant dish brings together the earthy, caramelized notes of roasted Brussels sprouts, the burst of sweet-tart juiciness from pomegranate seeds, and the luscious creaminess of goat cheese.
This roasted Brussels sprouts dish is the perfect addition to your holiday or everyday dining table.
Table of Contents
How to pick Brussels sprouts
Brussels sprouts can vary in taste and texture depending on how you prepare them.
Roasting, sautéing, or even steaming can all bring out different aspects of their flavor and texture. By selecting the best-quality Brussels sprouts, you set yourself up for a delicious and satisfying meal.
- Size Matters: Look for Brussels sprouts that are small to medium in size. Smaller sprouts tend to be more tender and flavorful. Larger ones can be tougher and have a stronger, slightly bitter taste.
- Firmness: When you pick up a Brussels sprout, it should feel firm and compact. Avoid sprouts that feel soft or have noticeable blemishes.
- Bright Green Color: The color of the Brussels sprouts should be vibrant and bright green. Avoid sprouts that are yellowing, as this can be a sign of age or poor quality.
- Tight Leaves: Examine the leaves of the sprouts. They should be tightly packed, with no signs of wilting or yellowing. Loose or yellowed leaves can indicate older sprouts.
- Stalk Condition: If you’re buying Brussels sprouts still on the stalk, check that the stalk is fresh and not dried out. The sprouts should be attached firmly to the stalk.
- No Visible Damage: Avoid Brussels sprouts with visible cuts, bruises, or black spots. These can indicate damage or decay.
- Consistent Size: When selecting a batch of Brussels sprouts, try to choose ones that are roughly the same size. This ensures even cooking when you prepare them.
- Seasonality: Brussels sprouts are at their peak of freshness in the fall and winter months. Buying them during these seasons will generally yield the best flavor.
- Feel the Weight: Heavier Brussels sprouts are typically fresher, as they have retained more moisture. Lighter sprouts may have lost moisture and could be less flavorful.
Where to find pomegranate seeds
I found my pomegranate seeds at the grocery store and they were already cleaned and available in a little plastic cup. This is the easiest option.
They can typically be found near the fresh-cut fruit or the salad in typical grocery stores.
What to use in place of goat cheese
I love the tang the goat cheese brings to this recipe but if you’re not a fan you could easily leave it off or use feta cheese in its place.
More Brussels sprouts recipes
- Air Fryer Brussels Sprouts
- Tangy Brussels Sprout Apple Slaw
- On The Stalk Roasted Brussels Sprouts
- Crispy Roasted Brussels Sprouts Beet and Bacon Salad
Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese
Ingredients
- 3 cups Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Kosher salt to taste
- Fresh cracked pepper to taste
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled goat cheese
Instructions
- Preheat oven to 425 degrees F.
- 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.