Charred Pomegranate Brussels Sprouts
Crispy Brussels sprouts, candied pepitas, pomegranate molasses - these sprouts are the perfect combo of sweet, salty, savory, and spicy.
When I was little, all I knew of Brussels sprouts were that they were absolutely, hands-down, no-question, disgusting. I mean, little tiny cabbages that get boiled and served just as mushy little blobs? No thank you. No. My parents did me a disservice, or more accurately, maybe Green Giant was the real offender. Imagine my surprise when I realized years later that you could make these little cabbages into pure bliss by roasting them until they’re almost burnt.
Crispy Brussels sprouts are one of my favorite side dishes. They’re forgiving (meaning I can totally forget about them in the oven and they’ll likely still be edible), economical, and the perfect vessel for a variety of flavors. This version has been one of my favorites for quite some time. I love the bright pop of sweet acid from the pomegranate, the sweet and tangy pomegranate molasses, and the spicy candied pepitas. This is the type of dish that works so well with all of the layered flavors of sweet, spicy, and umami from the charred sprouts. Despite looking quite labor-intensive, it’s really easy to put together.
I start with making some quick candied pepitas. It takes less than 5 minutes and adds a great crunch. I’ve written the recipe below with cayenne but if you have a smokier hot pepper on hand, I recommend using it. I love a Sirārakhong chilli for some added smoky notes.
If you can’t find pomegranate molasses, a quick hack is to get pure pomegranate juice and cook it down with a touch of sugar until a thick syrup forms. Like you would with balsamic vinegar to make a balsamic glaze. Same deal.
A few quick tips on getting perfectly crispy Brussels sprouts:
Don’t crowd the pan! Smooshing them too close together is going to make them steam which will lead to very sad spouts. Make sure each piece has some breathing room.
Don’t line the pan. Parchment paper shouldn’t be used at high heat cooking and would prevent the sprouts from getting to the level of charred we want them to. Straight onto a baking sheet will do the trick.
If the sprouts look dry halfway through cooking, remove the pan and spritz them with some cooking spray before roasting the rest of the way. Sometimes a little extra oil is needed to get those edges crisp enough to nearly shatter.
Charred Pomegranate Brussels Sprouts
Ingredients
- 2 lbs Brussels sprouts, halved lengthwise
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ pomegranate, arils removed and rinsed
- ¼ cup candied pepitas (recipe below)
- 2 tablespoons minced cilantro
- 1 Fresno chili pepper, thinly sliced
- 1-2 tablespoons pomegranate molasses, for drizzling
- ¼ cup pepitas
- ¼ teaspoon avocado oil
- 2 teaspoons maple syrup
- Pinch of cayenne pepper
- Pinch of sea salt
