Roasted Brussels Sprouts with Pomegranate Molasses began as an accidental combination in my kitchen, but it’s one you’ll want to make on purpose again and again. Pomegranate molasses adds a tangy-sweet depth that turns these roasted vegetables into something special.
If you like this, try roasted delicata squash with pomegranate molasses for another bright fall or holiday side.
Roasted Brussels Sprouts and Pomegranate Molasses – A Perfect Match
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
This recipe is adapted from a Brussels sprouts dish in Amelia Saltsman’s cookbook The Seasonal Jewish Kitchen. I loved her use of pomegranate molasses with the sprouts — a concentrated, fruity, and slightly tart ingredient that plays a role similar to balsamic in Middle Eastern cooking.
A Last-Minute Hanukkah Meal
I tend to plan large parties carefully, but for weeknight dinners I like a “Chopped” approach: give myself 30 minutes, open the fridge, and improvise. On the second night of Hanukkah with no plan, I found frozen latkes, applesauce, sour cream, Brussels sprouts, half a purple cauliflower, and a container of pomegranate arils. Inspired by Amelia’s recipe, I made the vegetable dish the star and paired it with applesauce and sour cream on the side. The result was an easy, festive meal.
My Adaptation of Amelia’s Roasted Brussels Sprouts
I simplified the original method to fit what I had on hand. Instead of parboiling the sprouts, I halved and roasted them alongside chopped purple cauliflower on the same pan. I made a quick labneh-style sauce with Greek yogurt, tossed on toasted walnuts, and finished with pomegranate arils and a drizzle of pomegranate molasses. The oven temperature worked perfectly for both the vegetables and reheating frozen latkes, turning my impromptu dinner into a cohesive meal.
The yogurt sauce is a lovely complement but is optional if you prefer a dairy-free version. If you don’t have za’atar, simply use thyme, salt, and pepper. Leftovers are great even without the yogurt — the pomegranate molasses keeps the vegetables bright and flavorful.
You can also plan this ahead for holidays like Thanksgiving; it makes an attractive, flavorful side that works well on a buffet or as the centerpiece of a meatless menu.
Other Pomegranate Molasses Recipes
- How to Make Pomegranate Molasses
- Pomegranate Molasses Dressing
- Minty Pomegranate Mule Cocktail
- Fig and Arugula Salad with Pomegranate Molasses Dressing
- Roasted Delicata Squash
- Roasted Fruit with Pomegranate Molasses and Port
- Instant Pot Brisket with Pomegranate Molasses
- Lemony Flank Steak with Pomegranate Molasses
- Roasted Butternut Squash Soup with Pomegranate Molasses
Supplies and Spices
Spices and Condiments to Consider
- Pomegranate molasses
- Za’atar (or substitute thyme + sesame + sumac if desired)
- Aleppo pepper or cayenne for a gentle heat
Consider adding a cookbook to your collection for more seasonal recipes.
P.S. If you try this recipe, please leave a rating or review in the comments — feedback is always appreciated.
Roasted Brussels Sprouts with Pomegranate Molasses
Beth Lee
Pin Recipe
Ingredients
Roasted Vegetables
- 1 pound Brussels sprouts, halved
- ½ head cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste (about ½ teaspoon each)
- 1–2 tablespoons pomegranate molasses
- ½ cup toasted walnuts, coarsely chopped or whole
- 1–2 tablespoons fresh pomegranate arils
Yogurt Sauce
- ½ cup labneh or Greek/plain yogurt
- 1 teaspoon za’atar
- ¼ teaspoon dried thyme (or 1 small fresh sprig)
- ¼ teaspoon Aleppo pepper or cayenne
- Pinch of salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Place Brussels sprouts and cauliflower on a parchment-lined sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss on the pan to coat.
- Roast for 15 minutes.
- While the vegetables roast, mix the yogurt sauce: combine labneh (or yogurt), za’atar, thyme, Aleppo or cayenne, and a pinch of salt and pepper.
- After 15 minutes, stir the vegetables and roast 5 more minutes.
- If nearly tender, toss the vegetables with about 1 tablespoon pomegranate molasses, then return to the oven for another 5 minutes. A fork should pierce the vegetables easily when done.
- Remove from the oven and optionally squeeze a bit of lemon juice over the vegetables.
- Transfer to a serving dish, sprinkle with walnuts, drizzle with the remaining pomegranate molasses, scatter pomegranate arils, and serve with a dollop of yogurt sauce if desired.
Notes
Nutrition
Let us know how it was!
Enjoyed this post? Sign up for the email list for more seasonal recipes.
Support recipe testing and live events by buying me a coffee — it’s another way to support the work and community.