Crispy Pomegranate-Hazelnut Roasted Brussels Sprouts Recipe – Easy Holiday Side

Picture this: the oven door swings open and a wave of nutty, caramelized Brussels sprouts hits your nose—those little green gems practically sizzle as they’re tossed with golden hazelnuts and glistening pomegranate arils. The colors pop: deep emerald, ruby red, and toasted brown. It’s not just a feast for your taste buds, but a showstopper for your holiday table or any cozy weeknight dinner when you crave something next-level. The first time I pulled these crispy pomegranate-hazelnut roasted Brussels sprouts from my oven, I couldn’t believe how such humble ingredients could turn into something so vibrant and festive. My hands-down favorite part? That magical moment when the sweet-tart pomegranate juice mingles with the warm, crunchy hazelnuts and those crispy leaves—honestly, it’s the kind of moment where you pause, fork in hand, and just grin at how good life can be.

Growing up, Brussels sprouts were one of those things I only saw at special occasions—usually doused in butter at grandma’s house (and, let’s be honest, a little mushy). But years ago, when I first tried roasting them at a friend’s holiday potluck, everything changed. That crispy edge? Game-changer! And when I started adding toasted hazelnuts and pomegranate seeds (thank you, Pinterest inspiration), it was the recipe I wished I’d discovered when I was knee-high to a grasshopper. Now, my kids actually ask for seconds, and my husband, who used to “tolerate” Brussels sprouts, sneaks the crispy leaves off the pan before I can even plate them. I tested this recipe more times than I’d like to admit (in the name of research, of course), and it became a staple for gatherings, gifting, and, honestly, just making Tuesday nights feel a little fancier. If you’re after a side dish that feels like a warm hug and looks downright gorgeous in your Instagram feed, you’re going to want to bookmark these crispy pomegranate-hazelnut roasted Brussels sprouts. Trust me—your holiday table will never be the same.

Why You’ll Love These Crispy Pomegranate-Hazelnut Roasted Brussels Sprouts

When it comes to holiday sides, these crispy pomegranate-hazelnut roasted Brussels sprouts check every box for flavor, texture, and wow-factor. After dozens of family dinners, potlucks, and a couple of slightly chaotic Thanksgiving feasts, I can say with confidence—this recipe is a crowd-pleaser you’ll want in your back pocket.

• Quick & Easy: All you need is about 30 minutes (and most of that is hands-off roasting time). Perfect for busy cooks juggling the main course and dessert.
• Simple Ingredients: No fancy grocery runs here. Brussels sprouts, hazelnuts, pomegranate, olive oil, and a few pantry staples. You might already have everything at home.
• Perfect for Celebrations: The vibrant colors and flavors make these a showstopper for Thanksgiving, Christmas, or any holiday meal. They also work for Sunday roasts or even a weeknight when you’re feeling special.
• Crowd-Pleasing Flavor: The sweet-tart pomegranate pairs with nutty hazelnuts and caramelized Brussels sprouts in a way that gets both adults and kids reaching for seconds.
• Unbelievably Delicious: That contrast—crisp-tender sprouts, juicy bursts of pomegranate, and crunchy nuts—makes every bite interesting and downright addictive.

What makes these different than your average roasted sprouts? It’s all about the technique: high-heat roasting for maximum crispiness, and a final toss with toasted hazelnuts and fresh pomegranate arils for a pop of color and flavor. I learned (the hard way) that tossing everything together at the end keeps those nuts crunchy and the pomegranate fresh. That’s my secret for next-level results—no soggy toppings here.

But honestly, the real reason I keep coming back to this recipe? It’s pure, nostalgic comfort, but with a modern twist. It’s the kind of dish that makes you pause after the first bite, maybe even close your eyes for a second. It’s simple enough for everyday, impressive enough for guests, and always delivers those “wow, who made this?” comments. Whether you want to turn a basic meal into something memorable or need a reliable side for your next gathering, these crispy pomegranate-hazelnut roasted Brussels sprouts are your ticket to a table full of happy faces (and empty plates).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying crunch. You’ll find most of these in your pantry or at your local grocery store, and there’s plenty of flexibility if you need to make swaps. Here’s what you’ll need for the perfect batch of crispy pomegranate-hazelnut roasted Brussels sprouts:

• For the Brussels Sprouts:
  • 1 ½ pounds (680g) Brussels sprouts, trimmed and halved (choose similar-sized sprouts for even roasting)
  • 3 tablespoons (45ml) extra-virgin olive oil (or avocado oil for a neutral flavor)
  • ¾ teaspoon kosher salt (Diamond Crystal preferred for even seasoning)
  • ½ teaspoon freshly ground black pepper
• For the Topping:
  • ½ cup (70g) hazelnuts, roughly chopped (toast them for the best flavor; see tips below)
  • ½ cup (75g) pomegranate arils (from about 1 small pomegranate; see note for easy seeding)
  • 1 tablespoon (15ml) pure maple syrup or honey (for a hint of sweetness)
  • 1 tablespoon (15ml) balsamic vinegar (aged balsamic adds depth; sherry vinegar works, too)
• Optional Garnishes:
  • Fresh chopped parsley or mint (for color and brightness)
  • Flaky sea salt (like Maldon, for a fancy finish)

Ingredient Tips:

• If hazelnuts aren’t available, pecans or walnuts are a tasty swap (just toast them lightly).
• No fresh pomegranate? Look for pre-seeded arils in the produce section or use dried cranberries in a pinch (not quite the same pop, but still pretty good!).
• For a gluten-free option, double-check your vinegar and syrup labels.
• Can’t do nuts? Roasted pumpkin seeds (pepitas) are a great alternative for crunch.
• I like to use California Olive Ranch olive oil for roasting—it’s affordable and has a clean taste.

Honestly, this is one of those recipes where you can riff with what you’ve got—just keep that crispy, nutty, tangy-sweet vibe, and you’re golden!

Equipment Needed

You don’t need any fancy gadgets to whip up these crispy pomegranate-hazelnut roasted Brussels sprouts, but a few trusty tools make the process smoother (and, let’s face it, less messy!). Here’s what I recommend:

• Large rimmed baking sheet: For maximum crispiness, spread the sprouts in a single layer. If you’re doubling the recipe, use two sheets.
• Mixing bowls: One large bowl for tossing the sprouts with oil and seasoning, and a smaller one for mixing the toppings.
• Chef’s knife and cutting board: For trimming and halving the Brussels sprouts and chopping hazelnuts. If you have a nut chopper, that works, too!
• Parchment paper or a silicone baking mat (optional): Helps with easy cleanup and prevents sticking, but you can go straight on the pan if you prefer extra browning.
• Measuring spoons and cups: For accuracy, but I’ll admit I sometimes eyeball the oil and syrup (just don’t go overboard).
• Small skillet (for toasting hazelnuts): A dry pan works wonders—just keep an eye on them so they don’t burn.

If you’re short on baking sheets, I’ve roasted smaller batches in a large cast-iron skillet—just don’t overcrowd. For budget-friendly options, check out restaurant supply stores for sturdy half-sheet pans that’ll last for ages. And if you ever forget to toast your nuts ahead, just pop them in the oven while it preheats. Easy peasy!

How to Make Crispy Pomegranate-Hazelnut Roasted Brussels Sprouts

1. Prep the Brussels Sprouts: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it bare for extra crisp edges. Trim the stems and remove any yellow leaves from 1½ pounds (680g) Brussels sprouts, then slice them in half lengthwise.
   • Tip: If your sprouts are huge, quarter them for even cooking. Smaller ones can be left whole.
2. Toss with Oil & Seasoning: In a large mixing bowl, toss the halved sprouts with 3 tablespoons (45ml) olive oil, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Make sure every sprout is coated—massage gently with your hands for best results.
   • Sensory cue: They should look glossy but not swimming in oil.
3. Arrange for Roasting: Spread the sprouts out, cut side down, on your baking sheet. This gives you max caramelization and those coveted crispy leaves.
   • Note: If they’re crowded, use two pans—otherwise, they’ll steam instead of roast.
4. Roast Until Crispy: Roast in the preheated oven for 18–22 minutes, flipping once after 12–13 minutes. Sprouts should be deeply golden with charred bits, and the leaves should be crisp but not burnt.
   • Warning: Ovens vary—peek after 15 minutes to avoid burning if yours runs hot.
5. Toast the Hazelnuts: While the sprouts roast, place ½ cup (70g) chopped hazelnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant and golden. Transfer to a plate to cool.
   • Tip: Watch closely—nuts go from perfect to burned fast (I’ve learned the hard way!).
6. Make the Maple-Balsamic Drizzle: In a small bowl, whisk together 1 tablespoon (15ml) maple syrup and 1 tablespoon (15ml) balsamic vinegar.
   • Personal hack: Sometimes I double this if I want extra sauce for dipping.
7. Finish & Toss: When the sprouts are done, transfer to a serving bowl. Drizzle with the maple-balsamic mixture and toss to coat. Add the toasted hazelnuts and ½ cup (75g) fresh pomegranate arils. Toss lightly to combine.
   • Sensory cue: The sprouts should sound a little crispy as you toss. If they look dry, add a splash of olive oil.
8. Garnish & Serve: Sprinkle with parsley, mint, or flaky sea salt if you like. Serve hot and watch them disappear!
   • Troubleshooting: If they cool down too much before serving, just pop them back in a hot oven for 3–4 minutes to re-crisp.

There you go—crispy pomegranate-hazelnut roasted Brussels sprouts that come out perfect every single time. (And yes, licking the maple-balsamic bowl is totally allowed.)

Cooking Tips & Techniques for the Best Brussels Sprouts

Roasted Brussels sprouts seem easy, but a few tricks make all the difference between “meh” and “oh wow.” Here’s what I’ve learned after more batches than I care to count:

• High Heat is Key: Roast at 425°F (220°C) for maximum crispiness; lower temps make them mushy.
• Don’t Overcrowd: Give the sprouts space on the baking sheet—otherwise, they’ll steam and lose that signature crunch. When in doubt, use two pans.
• Cut Side Down: Always arrange sprouts cut side down for deep browning and caramelization. This is what makes those irresistible crispy bits!
• Toss Well, But Don’t Drown: Too much oil makes them soggy; too little, and they dry out. About 2 tablespoons per pound is perfect.
• Flip Once, But Don’t Fuss: Flip after about 12 minutes to get even roasting, but don’t stress if a few leaves fall off—those will get super crispy (and are always the first to disappear at my house).
• Add Toppings After Roasting: Learned this one the hard way! If you add nuts or pomegranate before roasting, they burn or shrivel. Toss toppings in at the end for flavor and crunch.
• Troubleshooting Soggy Sprouts: If your sprouts aren’t crisping up, try roasting on a bare pan (no parchment), or increase the oven temp by 10–15 degrees. Check for excess water after washing—pat them dry before seasoning.
• Make-Ahead Hack: You can trim and halve the sprouts the day before, store in a produce bag in the fridge, then roast fresh. Just don’t toss with oil until you’re ready to cook.
• Toasting Nuts: Always toast nuts separately and add at the end—burned hazelnuts are a tragedy I wouldn’t wish on anyone! If you forget, a quick dry skillet or microwave (watch closely) does the trick.

Honestly, roasting Brussels sprouts is more art than science, but these tips guarantee you’ll get those crispy pomegranate-hazelnut roasted Brussels sprouts everyone raves about. If you mess up? Just call them “Brussels chips” and serve with pride. No one will complain!

Variations & Adaptations

One of the best things about this crispy pomegranate-hazelnut roasted Brussels sprouts recipe is how easy it is to tweak for your tastes, dietary needs, or whatever’s in your pantry:

• Nut-Free Version: Swap hazelnuts for roasted pumpkin seeds (pepitas) or sunflower seeds. You still get crunch without any allergens.
• Vegan/Dairy-Free: The recipe is naturally dairy-free and vegan if you use maple syrup instead of honey.
• Switch Up the Vinegar: Try sherry vinegar, apple cider vinegar, or even a squeeze of fresh lemon for a different tangy finish.
• Make it Spicy: Add a pinch of red pepper flakes to the Brussels sprouts before roasting for a gentle kick (my husband swears by this version).
• Seasonal Fruit Swap: No pomegranate? Diced fresh apple, dried cranberries, or orange segments work beautifully in fall and winter.
• Cheesy Finish: For an indulgent twist, sprinkle 2 tablespoons grated parmesan or vegan cheese over the hot sprouts before serving.
• Cooking Method: If you don’t want to heat your oven, pan-sear the sprouts in a large skillet over medium-high heat for 10–12 minutes, stirring occasionally, until caramelized and tender. Toss with toppings as directed.

My personal favorite twist? Adding a little orange zest with the pomegranate arils—so fresh and festive! Don’t be afraid to riff on this recipe; it’s honestly tough to mess up. If you try something new, let me know in the comments—I love hearing everyone’s creative takes!

Serving & Storage Suggestions

These crispy pomegranate-hazelnut roasted Brussels sprouts are best enjoyed hot, fresh out of the oven, when the hazelnuts are toasty and the pomegranate is extra juicy. Here’s how to serve and store them:

• Serving Suggestions:
  • Serve straight from the bowl or platter, garnished with extra pomegranate and a sprinkle of fresh herbs for color.
  • Pair with roasted chicken, prime rib, holiday ham, or even as part of a vegetarian spread.
  • They also shine alongside grain bowls, or as a festive addition to salads (toss leftovers into mixed greens with a citrus vinaigrette—so good!).
  • For drinks, a crisp white wine or sparkling cider really brings out the flavors.
• Storage:
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, spread on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes. This brings back the crispiness (microwaving can make them soft, but still tasty).
  • Don’t freeze—the pomegranate and nuts lose their texture.
  • The flavors deepen after a day, so leftovers are great tossed with pasta or rice for lunch.

If you find yourself with extra maple-balsamic drizzle, save it for roasted carrots or as a salad dressing. Waste not, want not!

Nutritional Information & Benefits

These crispy pomegranate-hazelnut roasted Brussels sprouts aren’t just pretty—they’re packed with nutrition, too. Here’s a rough estimate per serving (about 1 cup):

• Calories: 180
• Fat: 10g (mostly heart-healthy unsaturated fats from olive oil and hazelnuts)
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 4g
• Sugar: 7g (mostly from pomegranate and a touch of syrup)

Brussels sprouts are loaded with vitamin C, vitamin K, and antioxidants. Hazelnuts add healthy fats and a little protein, while pomegranate arils are full of vitamin C and powerful phytonutrients. This recipe is naturally gluten-free and can be made vegan or nut-free as needed. (Just watch for nut allergies—swap in seeds if needed.)

Honestly, as a family trying to eat more veggies, these sprouts are a win-win: pure comfort, real nutrition, and plenty of flavor. You’ll feel good about seconds—promise!

Conclusion

If you’re searching for a holiday side dish that’s as eye-catching as it is delicious, these crispy pomegranate-hazelnut roasted Brussels sprouts are a must-try. They’re proof that veggies can steal the spotlight (and maybe even convert a few sprout skeptics at your table). With just a handful of pantry ingredients and a few simple steps, you’ll have a dish that delivers on flavor, crunch, and pure joy.

Don’t be afraid to make this recipe your own—swap the nuts, add a sprinkle of spice, or toss in whatever fruit you have on hand. That’s the fun of cooking! Personally, these Brussels sprouts have become my signature side, and seeing everyone’s reactions (from “I don’t like Brussels sprouts” to “Can I have more?”) never gets old.

If you give these a try, I’d love to hear how they turn out! Leave a comment with your favorite variation, share a photo on social media, or pass the recipe along to a friend. Here’s to happy holidays, happy tummies, and lots of crispy sprouts on your table—enjoy, friends!

Frequently Asked Questions

How do I seed a pomegranate without making a mess?

Cut the pomegranate in half, then submerge it in a bowl of water and gently pull apart the sections. The seeds sink and the pith floats—no red juice everywhere! Drain and pat dry before using.

Can I make these Brussels sprouts ahead of time?

You can trim and halve the sprouts up to a day in advance. For best texture, roast and toss with toppings right before serving. If reheating, use the oven to restore crispiness.

What’s the best substitute for hazelnuts?

Pecans, walnuts, or roasted pumpkin seeds (pepitas) all work beautifully. Just toast them lightly for the best crunch and flavor.

How do I keep Brussels sprouts crispy after roasting?

Serve them hot, and don’t cover tightly with foil (traps steam). If needed, pop them back in a hot oven for a few minutes before serving to re-crisp.

Is this recipe gluten-free and vegan?

Yes! As written, the recipe is gluten-free and can be vegan if you use maple syrup instead of honey. For nut allergies, swap in seeds for the hazelnuts.

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