Name: Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 pounds (900 grams) small to medium Brussels sprouts, halved lengthwise; 2 tablespoons extra-virgin olive oil; Kosher or sea salt and freshly ground black pepper, to taste; 4 tablespoons (60 milliliters) pomegranate molasses, divided; 1 cup (100 grams) walnut halves, toasted; 1 cup (225 grams) Shanklish (see recipe or store-bought); 2 cups (450 grams) labneh, homemade or store-bought; 1 tablespoon za’atar; Leaves from 6 thyme sprigs, chopped or crushed; 1/2 to 1 teaspoon Aleppo pepper; 1/2 to 1 teaspoon kosher salt

If you’re looking for a side dish that’s bursting with flavor, texture, and a bit of unexpected charm, this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe will become your new go-to. I absolutely love how the sweetness of pomegranate molasses mixes with the crunch of toasted walnuts and the earthiness of roasted Brussels sprouts – it just hits the spot every single time. Stick with me, and I’ll walk you through how to make it perfect, every time.

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Why You’ll Love This Recipe

Flavor Explosion: The balance of tangy pomegranate, toasted walnuts, and tender sprouts creates a deliciously unique taste.
Simple Yet Elegant: Easy to prepare but impressive enough for any holiday or dinner party.
Nutritious and Filling: Packed with fiber, protein, and healthy fats for a well-rounded dish.
Versatile Serving: Works beautifully as a side or a vegetarian main when paired with labneh and Shanklish.

A white dish filled with roasted green Brussels sprouts that have browned, crispy edges. On top, there are many light brown walnut pieces scattered evenly, adding texture and color contrast. To the side, on the white marbled surface, there is a small white bowl containing white creamy sauce with black pepper sprinkled on top. A silver spoon rests in the dish among the Brussels sprouts, slightly visible. The photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts with Walnuts and Pomegranate, Brussels Sprouts with Walnuts and Pomegranate, Pomegranate Brussels Sprouts Side Dish, Walnut and Pomegranate Brussels Sprouts, Healthy Brussels Sprouts with Pomegranate

Ingredients You’ll Need

These ingredients come together in a way that balances savory, sweet, and crunchy textures perfectly. When shopping, look for fresh, firm Brussels sprouts and good quality pomegranate molasses – it really makes a difference!

Flat lay of small to medium halved Brussels sprouts, toasted walnut halves, a small white bowl of extra-virgin olive oil, a small white bowl of pomegranate molasses, a small white bowl of labneh, a small white bowl of crumbled Shanklish cheese, fresh thyme sprigs with some chopped leaves visible, a small white bowl of za’atar spice, a small white bowl of Aleppo pepper, and a small white bowl of kosher salt, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Brussels Sprouts with Walnuts and Pomegranate, Brussels Sprouts with Walnuts and Pomegranate, Pomegranate Brussels Sprouts Side Dish, Walnut and Pomegranate Brussels Sprouts, Healthy Brussels Sprouts with Pomegranate

Brussels sprouts: Choose small to medium ones for even roasting and great texture.
Extra-virgin olive oil: Use a fruity, high-quality variety to enhance the dish’s richness.
Salt and freshly ground black pepper: Essential for seasoning—don’t be shy here.
Pomegranate molasses: Thick and tangy, this ingredient gives the recipe its signature flavor punch.
Walnut halves: Toasted to bring out their natural oils and add crunch.
Shanklish: A tangy Middle Eastern cheese that pairs beautifully with the other flavors.
Labneh: Creamy and mild, it smooths out the assertive flavors.
Za’atar: A fragrant herb blend that adds a nutty aroma.
Thyme sprigs: Fresh and bright, for a subtle herby note.
Aleppo pepper: Adds a gentle warmth without being too spicy.
Kosher salt: For that perfectly balanced seasoning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe depending on the season and what I have on hand. You’ll find that small tweaks can add exciting new layers of flavor without complicating things.

Swap Shanklish for Feta: When I can’t find Shanklish, crumbled feta works wonderfully to keep the creamy, tangy vibe.
Add Fresh Herbs: Sometimes I throw in fresh parsley or mint for extra brightness – it really freshens up the dish!
Nuts Alternates: Pecans or toasted almonds can easily replace walnuts if you want a slightly different crunch.
Heat it Up: If you like spice, sprinkle in some chili flakes alongside the Aleppo pepper for a bolder kick.

How to Make Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

Step 1: Prep and Roast the Brussels Sprouts

Start by trimming the ends and slicing the Brussels sprouts in half lengthwise. Toss them with the olive oil, kosher salt, and freshly ground black pepper. Spread them out in a single layer on a baking sheet – don’t overcrowd or they’ll steam rather than roast. Roast them at 400°F (205°C) for about 20-25 minutes until the edges are crispy and golden brown. You’ll know you’ve nailed it when there’s a wonderful caramelized aroma filling your kitchen.

Step 2: Toast the Walnuts

While the Brussels sprouts roast, toast the walnut halves in a dry skillet over medium heat for about 3-5 minutes, stirring frequently. Watch closely so they don’t burn – you want them fragrant and golden, which really enhances their nuttiness in the dish.

Step 3: Assemble with Pomegranate Molasses, Cheese, and Herbs

Once the sprouts are done roasting, transfer them to a serving dish. Drizzle half of the pomegranate molasses over them and toss gently. Then, crumble the Shanklish cheese on top, add dollops of labneh, and sprinkle with za’atar, chopped thyme leaves, Aleppo pepper, and kosher salt to taste. Finish with the toasted walnuts and a little more pomegranate molasses drizzled on top for that perfect balance of sweet and tangy.

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Pro Tips for Making Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

Don’t Overcrowd Your Pan: Giving each Brussels sprout room to roast ensures crispy edges and avoids sogginess.
Toast Walnuts Separately: Toasting in a dry pan shortens cooking time and intensifies flavor without competing for space on the baking sheet.
Adjust Pomegranate Molasses to Taste: Some brands are tangier or sweeter, so start with less and add more as you go.
Cut Evenly Sized Sprouts: This helps them cook uniformly without some burning or others staying too crunchy.

How to Serve Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

A white oval dish filled with two layers of roasted Brussels sprouts that are deep green with golden brown edges, topped with scattered light brown walnut halves. A silver spoon rests inside the dish, partially submerged in the vegetables. The dish sits on a gray cloth napkin with a white marbled background. To the right, there is a small white bowl filled with white creamy sauce topped with a sprinkling of brown herbs, with a white spoon inside. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts with Walnuts and Pomegranate, Brussels Sprouts with Walnuts and Pomegranate, Pomegranate Brussels Sprouts Side Dish, Walnut and Pomegranate Brussels Sprouts, Healthy Brussels Sprouts with Pomegranate

Garnishes

I usually finish this dish with a sprinkle of fresh thyme leaves and a few more walnut halves on top. Sometimes I toss on a handful of extra pomegranate seeds I have lying around for a little jewel-like crunch and an extra burst of freshness. Trust me, it takes it to another level.

Side Dishes

This recipe shines alongside roasted meats, grilled chicken, or even a hearty grain salad. For a full vegetarian spread, I like pairing it with warm flatbread and a dollop of garlic yogurt or baba ganoush to bring complementary creamy textures.

Creative Ways to Present

For special occasions, I arrange the Brussels sprouts on a large platter topped with walnuts, fresh herbs, and scattered pomegranate seeds for a festive look. Serving it family-style encourages sharing and always sparks conversation about the unique flavors.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they’ve held up well for up to 3 days. Just keep the labneh and cheese separate if possible and add them fresh when serving again to maintain their creamy freshness.

Freezing

Freezing roasted Brussels sprouts can be a bit tricky because they tend to lose some texture after thawing. I prefer not to freeze this exact recipe mainly due to the fresh toppings like labneh and pomegranate molasses, which don’t freeze well. But you could freeze just the roasted sprouts if needed.

Reheating

I reheat leftovers in a hot skillet over medium heat to revive the crispiness of the sprouts without drying them out. Avoid microwaving if you can! Then add fresh dollops of labneh and a quick drizzle of pomegranate molasses before serving.

FAQs

Can I make Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe without Shanklish?

Absolutely! If Shanklish isn’t available, feta cheese is a great substitute that offers a similar tang and creaminess. Goat cheese or ricotta salata can work well too.
How do I choose the best Brussels sprouts for roasting?

Look for small to medium sprouts that are bright green with tight leaves and no yellowing or bruising. Smaller sprouts generally roast more evenly and become nicely crispy on the outside.
What’s the best way to toast walnuts without burning them?

Toast walnuts in a dry skillet over medium heat, stirring often and keeping a close eye on them. This usually takes just 3-5 minutes. Once they smell nutty and start to turn golden, remove them immediately to prevent burning.
Is pomegranate molasses necessary in this recipe?

While not mandatory, pomegranate molasses provides a unique sweet-tart flavor that sets this dish apart. If you don’t have it, try substituting with a mix of balsamic vinegar and honey, but the flavor will be a bit different.

Final Thoughts

This Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe has truly become a family favorite in my house. It’s one of those dishes that looks impressive but comes together quickly, leaving you with wow-worthy flavors and textures. Give it a try on your next cozy dinner night—you’ll find yourself making it again and again, just like I do!