Pomegranate molasses roasted brussels sprouts and pumpkin

French

These roasted Brussels sprouts and pumpkin with pomegranate molasses bring color, warmth, and flavor to any festive table.

With their perfect balance of sweetness and tang, this easy vegetarian side dish turns simple seasonal vegetables into something truly special.

It’s a healthy, wholesome addition to your winter dinners or holiday feasts, full of texture and natural goodness.

Brussels Sprouts and Pumpkin with Pomegranate Molasses

This dish became one of my favorite sides during the holidays. To go with my roast turkey this year, I made a tray of Brussels sprouts and pumpkin roasted in the oven, coated in a light drizzle of pomegranate molasses.

The result was colorful, fragrant, and just the right mix of sweet and tangy, a little something special for our festive dinner.

At home, I have to admit, Brussels sprouts are not everyone’s favorite. My eldest and I are the only true fans; the rest of the family just doesn’t know what they’re missing!

So to keep everyone happy, I added honey-roasted pumpkin for the kids and a creamy mashed potato side for my husband.

My son, on the other hand, could eat Brussels sprouts any way imaginable: steamed, pan-fried, or roasted like this.

I love mixing them with naturally sweet vegetables like pumpkin or sweet potato; it softens their earthy flavor and brings extra texture and warmth to the dish.

It’s such a simple, honest recipe, comforting, full of color, and perfect for cozy winter meals or a festive roast dinner.

Every year, it somehow ends up stealing the spotlight on our table.

Ingredients for Roasted Brussels Sprouts and Pumpkin with Pomegranate Molasses

– Main Vegetables :

• 2 cups Brussels sprouts : trimmed, tough ends removed, and yellowed leaves discarded for a tender, mild taste after roasting.
• 1 cup pumpkin : peeled if not organic, deseeded, and cut into even cubes for consistent roasting and a rich caramelized finish.

– Seasoning Base :

• 3 tbsp olive oil : helps vegetables roast evenly while adding a delicate, fruity flavor.
• Sea salt, freshly ground : balances the sweetness of pumpkin and enhances flavor.
• Black pepper, freshly cracked : adds warmth and a touch of spice.

– Glaze & Garnish :

• 1 tbsp olive oil : to emulsify the dressing and give it a silky texture.
• 3 tbsp pomegranate molasses : the key flavor element; sweet, tangy, and deeply aromatic.
• ½ cup pecans : lightly toasted for a buttery crunch.
• ½ cup fresh pomegranate seeds : a juicy, colorful finish that adds freshness and contrast.

How to Make Roasted Brussels Sprouts and Pumpkin with Pomegranate Molasses

– Step 1: Prep the Brussels Sprouts :

• Trim off the hard ends and a small part of the stem without cutting too deep (to keep the leaves intact).
• Slice each sprout in half lengthwise and remove any wilted or yellow leaves.
• Soak the sprouts for a few minutes in a bowl of water with a splash of vinegar to remove dust or insects.
• Drain well and pat dry gently with a clean towel or paper napkins, this step is key for even browning.

– Step 2: Prep the Pumpkin :

• Peel the pumpkin if not organic, remove the seeds and stringy parts, then cut into 1-inch cubes.
• Try to keep the pieces uniform so they roast evenly and caramelize beautifully.

– Step 3: Roast the Vegetables :

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the Brussels sprouts and pumpkin cubes with 3 tbsp olive oil, salt, and pepper until well coated.
• Spread the vegetables on a parchment-lined baking sheet in a single layer for even roasting.
• Bake for 15-20 minutes, flipping halfway through, until golden and tender inside.

– Step 4: Dress and Serve :

• Transfer the roasted vegetables to a serving bowl.
• Add the pecans and pomegranate seeds.
• In a small bowl, whisk 1 tbsp olive oil with 3 tbsp pomegranate molasses and drizzle over the vegetables.
• Toss gently, adjust seasoning, and serve warm or at room temperature.

– Cuisson au four :

• Préchauffez le four à 200 °C (ou un peu moins selon la puissance de votre four).
• Dans un grand saladier, mélangez les choux de Bruxelles et le potimarron avec 3 c. à soupe d’huile d’olive, du sel du moulin et du poivre noir fraîchement moulu.
• Remuez bien pour enrober chaque morceau d’huile et d’assaisonnement.
• Étalez les légumes sur une plaque recouverte de papier cuisson, en une seule couche, pour une cuisson homogène et des légumes bien dorés.
• Enfournez pendant environ 15 à 20 minutes, en retournant les légumes à mi-cuisson, jusqu’à ce qu’ils soient tendres à l’intérieur et croustillants à l’extérieur.

– Assaisonnement final et dressage :

• Sortez les légumes du four et transférez-les dans un grand saladier.
• Ajoutez les noix de pécan grossièrement concassées et les graines de grenade fraîche.
• Dans un petit bol, mélangez 1 c. à soupe d’huile d’olive avec 3 c. à soupe de mélasse de grenade, puis versez cette sauce sur les légumes rôtis.
• Mélangez délicatement, ajustez l’assaisonnement si besoin et servez aussitôt, tiède ou chaud, pour profiter pleinement des saveurs sucrées-salées et des textures contrastées.

Flavor Variations: How to Season Roasted Brussels Sprouts

Once roasted, Brussels sprouts become a blank canvas for flavor. Here are five irresistible ways to season and personalize your dish:

– Sweet & Comforting : Drizzle with maple syrup for a touch of sweetness that balances their earthy flavor. Add crunch with pecans, roasted chestnuts, or candied nuts, a cozy winter twist that even kids might enjoy!

– Tangy with Pomegranate Molasses : For a more elegant side dish, coat your veggies with pomegranate molasses for a glossy, sweet-tart finish. Top with fresh pomegranate seeds for color, freshness, and a juicy burst in every bite.

– Mediterranean Touch : Use a balsamic reduction instead of molasses and scatter over toasted pine nuts. Their nutty flavor complements the caramelized veggies beautifully and adds a hint of sophistication.

– Cheesy & Savory : Grate some Parmesan or Pecorino over the warm sprouts as soon as they come out of the oven. The cheese melts slightly and adds a salty, rich depth to the dish, simple and addictive!

– Caramelized Onion Delight : Mix your roasted sprouts with slow-cooked caramelized onions for a silky, sweet contrast. Perfect as a side to roast chicken, turkey, or a vegetarian main.

Tip: Go easy on the salt before seasoning, sauces like molasses or cheese add plenty of flavor on their own.

Frequently Asked Questions (FAQ)

– Can I use frozen Brussels sprouts? Yes! Just thaw completely and pat dry before roasting to prevent sogginess.

– What can I use instead of pomegranate molasses? Mix maple syrup with balsamic vinegar or honey with a squeeze of lemon juice for a similar sweet-tart flavor.

– How long should I roast them? About 15-20 minutes at 400°F (200°C), flipping halfway. They should be tender inside and crispy at the edges.

– Can I make this recipe ahead of time? Definitely. Roast earlier in the day and reheat in the oven for 5-7 minutes at 350°F (180°C) before serving. Avoid the microwave, it softens the texture.

– Is this recipe vegetarian or vegan? Yes, it’s fully plant-based, packed with fiber, vitamins, and healthy fats. Ideal as a side or a light main.

– How can I reduce bitterness in Brussels sprouts? Choose small, firm sprouts and don’t overcook them. Roasting with olive oil and a sweet glaze (like maple or molasses) balances any bitterness.

– Can I substitute the pecans? Of course! Try walnuts, almonds, hazelnuts, or sunflower seeds, all add crunch and flavor.

– What can I serve this with? Pairs beautifully with roast poultry, grilled fish, tofu, or lentil salad. You can also serve it warm over quinoa for a nourishing vegetarian meal.

– What drink pairs well? A lightly oaked white wine or fruity red wine works great. For a non-alcoholic option, try spiced apple cider or citrus-infused water.

– How should I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven for best texture.

Other Side-dishes recipes

• Wild Rice Pilaf with Apples, Cranberries, and Pecans
• Hasselback Roasted Butternut Squash
• Garlic sauteed french green beans