Roasted Brussels Sprouts with Pecans and Pomegranate

Roasted Brussels sprouts, sweet-tart pomegranate arils, candied pecans, and creamy feta cheese make a colorful side dish perfect for any winter meal.

I wanted a comforting, easy Brussels sprouts side dish recipe to pair with some herb pork chops with caramelized shallots, garlic rice, and dinner rolls I was making for dinner.  The crisp edges of the roasted Brussels sprouts paired well with the sweet-tart pomegranate arils, crunchy candied pecans, creamy feta cheese, and tangy balsamic vinegar. This roasted Brussels sprouts with pecans and pomegranate recipe was a delicious, simple, and festive side dish recipe–perfect for the upcoming holidays.

Roasted Brussels Sprouts with Pecans and Pomegranate

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• Pinch of crushed red pepper flakes, to taste
• 1 large shallot, sliced in rings
• 2-3 tsp balsamic vinegar, to taste
• 2 tbsp candied pecans, chopped
• 2 tbsp pomegranate arils
• 2 tbsp feta cheese crumbles
• 2 tsp fresh parsley, chopped

How to Make Roasted Brussels Sprouts with Pecans and Pomegranate

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Toss the Brussels sprouts with olive oil, sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes to taste, until well coated. Pour onto the baking sheet in an even layer.

Place in the oven to bake for 10 minutes.

Remove from the oven, add the shallots, and toss everything together.

Return to the oven for 10 minutes, or until tender.

Sprinkle the balsamic vinegar over the roasted veggies and toss to coat evenly.

Pour into a serving bowl and top with candied pecans, pomegranate arils, feta cheese, and parsley.

Serve immediately. Enjoy.