Roasted Brussels Sprouts with Pomegranates and Orange Zest Recipe

Introduction

Roasted Brussels Sprouts with Pomegranates is a vibrant side dish that combines the earthy flavor of caramelized sprouts with the bright sweetness of pomegranate seeds and honey. This recipe adds a delightful twist to a classic vegetable, perfect for any meal.

Ingredients

• 1.5 pound Brussels Sprouts
• 1/4 cup Olive Oil
• 1/4 cup Honey
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Smoked Paprika
• 1/2 cup Pomegranate Seeds
• 1 Orange
• 1/4 cup Queso Fresco
• Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Cut the Brussels sprouts in half and place them on a large baking sheet.
3. Step 3: Toss the Brussels sprouts with olive oil, salt, ground black pepper, smoked paprika, and cayenne pepper until evenly coated.
4. Step 4: Roast the Brussels sprouts for 25-30 minutes, stirring once or twice, until they are deeply browned and tender.
5. Step 5: While the sprouts roast, combine honey with 1 1/2 tablespoons of orange zest in a small microwave-safe bowl and heat for 1 1/2 minutes. Drizzle this mixture over the roasted Brussels sprouts.
6. Step 6: Before serving, sprinkle crumbled queso fresco and pomegranate seeds on top for a fresh and flavorful finish.

Tips & Variations

• Use a sharp knife to halve the Brussels sprouts cleanly for even cooking.
• Substitute queso fresco with feta cheese for a similar tangy flavor.
• Add toasted nuts like walnuts or pecans for extra crunch and richness.
• If you prefer less heat, reduce or omit the cayenne pepper.

Storage

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve texture. Add pomegranate seeds fresh when serving again for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the Brussels sprouts a day in advance and store them in the refrigerator. Add the honey-orange drizzle and topping just before serving to keep everything fresh.

What can I use instead of pomegranate seeds?

If pomegranate seeds are unavailable, consider using dried cranberries or chopped fresh cherries for a similar burst of fruity sweetness.

Roasted Brussels Sprouts with Pomegranates and Orange Zest Recipe

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★★★★★

4.9 from 99 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant and flavorful recipe features roasted Brussels sprouts accented with the sweet and tangy burst of pomegranate seeds and a touch of honey-orange glaze. Enhanced with smoky paprika and a mild cayenne kick, these roasted Brussels sprouts are topped with creamy queso fresco for a perfect balance of textures and tastes. Ideal as a side dish for fall and winter meals or festive occasions.

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Ingredients

Scale 1x2x3x

Vegetables

• 1.5 pounds Brussels Sprouts, halved
• 1 orange (zest and juice)

Seasonings & Spices

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt, to taste
• Ground black pepper, to taste

Oils and Sweeteners

• 1/4 cup olive oil
• 1/4 cup honey

Toppings

• 1/2 cup pomegranate seeds
• 1/4 cup queso fresco, crumbled

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Instructions

1. Preheat Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to get it hot and ready for roasting the Brussels sprouts.
2. Prepare Brussels Sprouts: Rinse and trim the Brussels sprouts, then cut each in half to ensure even cooking and caramelization.
3. Toss with Oil and Seasonings: Place the halved Brussels sprouts on a large baking sheet. Drizzle with 1/4 cup olive oil and sprinkle salt, freshly ground black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Toss everything thoroughly so that each sprout is well-coated with oil and spices.
4. Roast the Brussels Sprouts: Arrange the Brussels sprouts cut side down for optimal browning. Roast them in the preheated oven for 25 to 30 minutes, until they are deeply browned and tender when pierced with a fork.
5. Prepare Honey-Orange Glaze: While the Brussels sprouts roast, combine 1/4 cup honey with 1 1/2 tablespoons of orange zest in a small microwave-safe bowl. Heat in the microwave for about 1 1/2 minutes to meld the flavors and thin the honey slightly for easy drizzling.
6. Glaze the Roasted Brussels Sprouts: Once roasted, remove the Brussels sprouts from the oven and immediately pour the warm honey-orange glaze over them, gently tossing to coat evenly.
7. Add Final Toppings and Serve: Transfer the glazed Brussels sprouts to a serving dish. Sprinkle the halves with 1/2 cup fresh pomegranate seeds and crumbled 1/4 cup queso fresco for a fresh, creamy, and slightly tart finish. Serve warm as a delicious side dish.

Notes

• For more crunch, add chopped toasted walnuts or pecans on top with the pomegranate seeds.
• If queso fresco is unavailable, feta cheese can be a good substitute.
• Adjust the cayenne pepper amount according to your preferred spice level.
• To make this recipe vegan, substitute honey with maple syrup and omit queso fresco or use a plant-based cheese alternative.
• To save time, you can prepare the honey-orange glaze ahead and reheat gently before drizzling.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: Roasted Brussels Sprouts, Pomegranates, Honey Orange Glaze, Fall Side Dish, Healthy Vegetable Recipe