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Roasted Brussels Sprouts with Pomegranates and Orange Zest Recipe

★★★★★

4.9 from 99 reviews
  • Author: Jake
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://platedbyjake.com/roasted-brussels-sprouts-with-pomegranates-and-orange-zest-recipe/