Roasted Brussels Sprouts Recipe with Pomegranate and Red Walnuts


Roasted Brussels Sprouts with Pomegranate and Red Walnuts

Make everyone an instant fan of Brussels Sprouts by adding a sweet pomegranate and decorating it with our red walnuts!


  • 1 1/4 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons Olive Oil
  • Kosher salt and freshly ground pepper
  • Seeds from a medium pomegranate
  • 1/2 cup coarsely chopped toasted Red Walnuts
  • Finely grated zest of 1 lime
  • 1 tablespoon finely grated orange zest


  1. Preheat the oven to 375 degrees F.
  2. Put the Brussels sprouts in a medium roasting pan; toss with them with the olive oil and season with salt and pepper. Roast in the oven until they are a light golden brown and a knife inserted into the centers goes in without any resistance, for about 45 minutes.
  3. Transfer the sprouts to a large bowl and add the pomegranate seeds, red walnuts, and lime and orange zests. Season with salt as needed.