These Roasted Brussels Sprouts with Pomegranate & Pecans are a healthy, flavorful, and colorful side dish that will brighten up your table and turn anyone into a brussels sprouts lover!
No shade to the other Thanksgiving side dishes…but this dish of roasted Brussels sprouts with pomegranate seeds and toasty pecans and caramelized leeks might just eek out the win for my favorite dish on the table. It’s a tough competition with my other new obsession – this Vegan Sweet Potato Casserole with Gluten-Free Pecan Crumble. Luckily, they’re both musts for my Thanksgiving table!
I was first introduced to the inspiration for this incredible Brussels sprouts recipe about 4 years ago on Christmas Eve. My uncle’s sister Caroline made a big batch of these, with a few little twists. Hers had plenty of bacon and lots of dried cranberries. It was so good, and I was immediately serving myself seconds and thirds.
When it came time to making Thanksgiving dinner the following year, I followed Caroline’s inspiration but veganized the whole dish for my new diet. The result is just as lusciously delicious and will turn anyone into a brussels sprouts lover, guaranteed.
What’s in this fabulous Roasted Brussels Sprouts recipe?!
- Brussels Sprouts: I love using the tiniest ones I can find for this recipe, usually from the farmer’s market. They get soft, crispy, and sweet. If you only have larger ones, be sure to cut them into halves or ever quarters.
- Leeks: we’ll caramelize the leeks until they’re so luscious and sweet. They work perfectly here, but in a pinch, onion or shallot could be used.
- Pecans: toasted, these add the most delightful crunch.
- Pomegranate Seeds: for color and beautiful flavor! I’ve also used dried cranberries here. Both work fabulously, but be sure to add one or the other for their beautiful color.
- Balsamic Vinegar: this brightens up the dish in such a lovely way, adding some much-needed acidity to cut through all the other flavors.
- Maple Syrup: this adds some sweetness to this dish and provides a lovely caramelized glaze along with the balsamic.
Do you make it in the oven or on the stove?
Either! Though even in the oven version, it’s easiest to finish everything off on the stove. I prefer making this dish mostly in the oven, but wherever you’ve got space, you can make it work.
For the stove-top version: you’ll need a big pan to caramelize all of your leeks and get the Brussels sprouts nice and golden. Grab the biggest one you have!
For the oven version: you’ll roast the Brussels sprouts until crispy and golden, before finishing them off in a saute pan so you can add the nice balsamic-maple glaze and allow them to get beautifully caramelized and sweet.
This is the perfect side dish for Thanksgiving, Christmas, or anytime you have Brussels sprouts and want to make them extra special! I hope you love this dish as much as I do!
For the rest of your Thanksgiving Menu:
- Vegan Sweet Potato Casserole with Gluten-Free Pecan Crumble
- Autumn Kale Harvest Salad with Apple Cider Vinaigrette
- Refined Sugar-Free Cranberry Sauce
- Vegan Broccoli Gratin
- 20 Gluten-Free Vegan Thanksgiving Desserts
Roasted Brussels Sprouts with Pomegranate & Pecans
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 side servings 1x
Description
These Roasted Brussels Sprouts with Pomegranate & Pecans are a healthy, flavorful, and colorful side dish that will brighten up your table and turn anyone into a brussels sprouts lover!
Ingredients
- 2 tablespoons olive or avocado oil
- 2 lbs. Brussel sprouts, washed and halved or quartered if large
- 1 leek, white parts only, sliced and cleaned
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- ¼ cup toasted pecans, chopped
- ¼ cup pomegranate arils or dried cranberries
- Salt & pepper, to taste
Instructions
For the oven version:
- Preheat oven to 425° F. Place the halved brussels sprouts onto the sheet pan and drizzle the olive oil over them. Lightly season with salt and pepper then toss together. Make sure that the brussels sprouts are in a single layer.
- Bake for 20 to 25 minutes, until golden brown and crispy, tossing halfway through baking to make sure all sides are browned.
For the stovetop version:
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the halved Brussels sprouts, cut side down, and cook for 5 to 8 minutes without stirring to allow a browned, caramelised sear on the Brussels.
- Season with salt and pepper, and toss to cook the Brussels on the other sides until browned and tender on the insides, about 8 more minutes.
- Remove from the pan.
To bring it all together:
- In a large saute pan, heat 1 tablespoon avocado or olive oil over medium heat. When shimmering, add the leeks. Sauté for about 5 minutes, stirring frequently, until they’re translucent and starting to caramelize.
- Add the Brussels sprouts to the pan. Drizzle with the balsamic and the maple syrup and toss to coat all of the Brussels sprouts. Remove from the heat, and toss in the toasted pecans and pomegranate arils.
- Serve immediately.
Keywords: brussels sprouts, balsamic, maple syrup, vegan sides, thanksgiving
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