Crispy Roasted Brussels Sprouts with Pomegranate Seeds

This simple yet mouthwatering recipe for crispy vegan roasted Brussels sprouts with pomegranate seeds is the perfect side dish to make in 30 minutes flat. The secret to eating more plants is finding easy plant-based recipes that taste good, and this one fits that description perfectly. 

This vegan recipe is a real winner. The combination of Brussels sprouts and pomegranate seeds brings flavor and texture to a side dish. Plus, it’s an incredibly easy way to add more veggies to your meal. 

If you don’t like the bitterness of Brussels sprouts, I have good news for you. The pomegranate seeds and balsamic vinegar hide the bitterness of the Brussels and bring a hint of sweetness to the dish.  

Here’s what you need to know to make crispy roasted Brussels sprouts perfectly every time. 

How to make perfectly roasted Brussels sprouts

If you’ve ever eaten perfectly crispy Brussels sprouts at a restaurant and wondered how to perfect the method at home, look no further. Although some establishments may throw the sprouts in a deep fryer, there’s an easier and healthier way to make crispy vegan roasted Brussels sprouts in the oven. 

The secret is coating the Brussels sprouts in oil, using relatively high heat (375 F for this recipe), and placing them facedown on the pan. 

Normally, I line my baking sheet with parchment paper or aluminum foil for easy cleanup. But for this recipe, I put the Brussels sprouts directly on the pan so they cook evenly and get a brown color and crispy texture. 

First, slice all the Brussels sprouts in half, then toss with oil (and vinegar for this recipe) and salt and put them directly on the baking sheet. Trust me, it’s worth it to take the extra two minutes to make sure they are all facedown on the pan. 

Cook the Brussels face down for about 20 minutes and then fli[]’ them and cook for an additional 10 minutes. This method of cooking results in a golden brown and crispy exterior with a tender interior. 

How can I prepare Brussels sprouts so they do not taste bitter?

Vegan roasted Brussels sprouts are inherently bitter, but certain flavor pairings reduce the bitterness. This recipe uses two ingredients–balsamic vinegar and pomegranate seeds–both of which bring out the rich flavor of the Brussels sprouts without any bitterness. 

Balsamic vinegar is a subtly sweet marinade that adds acid to a dish. Coating the brussels in oil and balsamic vinegar before cooking creates a lightly sweet taste that you’re going to love. 

After the Brussels sprouts are done cooking, toss them with fresh pomegranate seeds. These vibrant, juicy, and sweet seeds offer a varying texture and taste and go so well with the crispy roasted sprouts. 

Can I use frozen Brussels sprouts?

Frozen Brussels sprouts are cheaper, but they don’t crisp up as well as fresh Brussels sprouts. Plus, they are usually frozen whole, rather than sliced in half. So you aren’t able to use the face-down method to achieve the golden brown color and crispy exterior. 

I wouldn’t recommend using frozen Brussels sprouts for this recipe, but you can certainly try it if that’s all you have on hand! 

Can I use the air fryer instead of the oven?

I don’t love Brussels sprouts in the air fryer. I feel like it dries them out and intensifies the bitterness. 

The air fryer circulates heat around the food, rather than cooking from the bottom like an oven. 

For this reason, the air fryer chars the entire Brussels sprout, rather than just the outside. 

If you want to try cooking this way, put them in the air fryer at a lower temperature. I suggest cooking at 250 degrees for 15 to 20 minutes. 

How to make vegan roasted Brussels sprouts with pomegranate seeds

Making this plant-based side dish is incredibly easy. All you need is a few bowls and a baking sheet, and this recipe comes together in no time. Here are the simple steps for these crispy Brussels sprouts with pomegranate seeds:

1. Preheat the oven to 375 F. 
2. Cut the stems off the Brussels sprouts and then cut them in half. 
3. In a small bowl, whisk together olive oil and balsamic vinegar. 
4. Place the Brussels sprouts in a large bowl and toss with the oil and vinegar mixture and add salt. 
5. Place the Brussels sprouts on a large baking sheet with the flat side down. 
6. Cook for 20 minutes. Flip the Brussels sprouts and cook for an additional 10 minutes. 
7. Once the Brussels are out of the oven, place them in a large bowl and add the pomegranate seeds. Season with salt and pepper and enjoy! 

Add these flavor enhancers to your Brussels sprouts

If you want to amp up the flavor on this recipe, here are some ingredients you can include:

• Add a handful of toasted walnuts or pistachios to the final product
• Roasted delicata squash with the brussels sprouts 
• Sprinkle goat cheese on top of the Brussels with pomegranate.
• Drizzle a balsamic glaze over the side dish

Storage tips

Store the Brussels sprouts in an air tight container in the fridge for up to five days. Here are three options for reheating the Brussels sprouts:

• Place them in the oven at 350 F for 10 minutes
• Put them in the air fryer at 300 for 5 minutes
• Microwave for 30-60 seconds or until heated through 

Related Recipes

If you like this recipe, you’ll probably also love these:

• Farro Salad with Feta, Brussels Sprouts & Grapes
• Sweet Orange Glazed Brussels Sprout Flatbread
• Warm Roasted Cauliflower and Pomegranate Salad