Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese

Author: Brandy O'Neill - Nutmeg Nanny

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.

5 from 3 votes

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Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Equipment

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.

Nutrition

Course Side Dishes

Keyword brussels sprouts recipes, goat cheese recipes, roasted brussels sprouts, roasted brussels sprouts with pomegranate seeds and goat cheese, side dish recipes, thanksgiving recipes

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