Description
This vibrant Roasted Brussels Sprouts Salad combines crispy, caramelized Brussels sprouts with the juicy burst of fresh pomegranate arils, all tossed in a tangy balsamic garlic vinaigrette. It’s a flavorful and colorful side dish perfect for any season.
Ingredients
Units
Scale
Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 teaspoon red pepper flakes
- 1 cup POM POMS Fresh Pomegranate Arils
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, chopped
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 425 degrees F (220 degrees C) to prepare it for roasting the Brussels sprouts.
- Prepare Brussels sprouts: Place the halved Brussels sprouts on a parchment-lined baking sheet. Drizzle evenly with olive oil and season generously with kosher salt, freshly cracked black pepper, and red pepper flakes to add flavor and a gentle kick.
- Roast the Brussels sprouts: Transfer the baking sheet into the preheated oven and roast for 25-30 minutes, stirring halfway through, until the sprouts are tender on the inside and crispy and caramelized on the edges.
- Make the vinaigrette: While the sprouts roast, whisk together 3 tablespoons of olive oil, balsamic vinegar, chopped garlic, and salt and pepper in a large bowl until fully combined to create a flavorful dressing.
- Toss the salad: Once the Brussels sprouts are roasted, add them directly to the bowl with the vinaigrette. Top with fresh pomegranate arils for a burst of sweetness and vibrant color. Toss gently to coat all ingredients evenly.
- Serve immediately: Enjoy this salad right away to preserve the crispness of the sprouts and freshness of the pomegranate arils.
Notes
- You can substitute regular balsamic vinegar with aged or honey balsamic for a sweeter flavor.
- If you prefer less heat, reduce or omit the red pepper flakes.
- To make this salad vegan-friendly, ensure your balsamic vinegar is free from animal products (most are naturally vegan).
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
- For a nuttier flavor, sprinkle toasted walnuts or pecans before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
