Roasted Brussels Sprouts with Pomegranate Vinaigrette

Roasted Brussels Sprouts with Pomegranate Vinaigrette
If you asked me to rank my favorite vegetables a month ago, Brussels sprouts wouldn’t even make the list.  I would even go so far as to say I hated them.  I thought they tasted bitter and disliked every recipe I ever tried them in, so I would avoid them at all costs.  
But recently, My Love made these Roasted Brussels Sprouts with Pomegranate Vinaigrette and, unfortunately, I couldn’t avoid them any longer.  See, one of the many joys of being a parent is that you kind of have to practice what you preach.  I can’t tell my kids to eat their vegetables and try new things if I am not willing to do it myself.  So, I begrudgingly tried one of the Brussels sprouts while discreetly throwing dirty looks at My Love.  
Luckily, he didn’t see my surprise when I realized that not only did I not hate these Brussels sprouts, I actually really liked them.  I tried to play it cool and told him they were “alright” as I helped myself to several more servings of them.  But, there was no denying it.  I loved these Roasted Brussels Sprouts with Pomegranate Vinaigrette!

Roasted Brussels Sprouts 

They are tender with a nice bite to them.  The brown bits give the perfect little crunch.  Plus, they are seasoned really well and the pomegranate vinaigrette adds just the right amount of sweetness and acidity to send them over the top!  Plus, they are the perfect side dish to almost any meal!

You guys!  I have been converted!!  DO. NOT. TELL. MY. LOVE!  I can’t give him the satisfaction of knowing that I have changed my opinion of Brussels sprouts because of his recipe (although his cute smug smile suggest he already knows).

If you love Brussels sprouts, or even if you don’t, give this recipe a try.  You might be surprised at how lovely Brussels sprout can be!


Roasted Brussels Sprouts with Pomegranate Vinaigrette
Serves 4
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
  1. 1 pound Brussels sprouts, cut in half through the stem
  2. 3 tablespoons olive oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 4 tablespoons pomegranate vinaigrette - we use Cindy's Kitchen of Brockton oil free
  1. Preheat oven to 400 degrees.
  2. Place the Brussels sprouts on a sheet pan and drizzle olive oil over them. Sprinkle with salt and pepper, then toss to coat. Arrange the Brussels sprouts in a single layer on the sheet pan and place them in the preheated oven. Roast for 20-30 minutes until they are fork tender and starting to brown.
  3. Transfer the Brussels sprouts to a bowl and immediately drizzle with the pomegranate vinaigrette. Serve hot.
  1. Pomegranate vinaigrette can be substituted with balsamic vinegar.
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