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Pecans & Pomegranate Recipe

Pecans & Pomegranate Recipe
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★★★★★

4.9 from 15 reviews

A delicious and festive side dish combining crispy roasted Brussels sprouts with savory garlic butter, sweet dried cranberries, crunchy toasted pecans, and juicy pomegranate arils. Perfect for holiday meals or a flavorful vegetable accompaniment any time of year.

Ingredients

Scale

Roasted Brussels Sprouts:

  • 1½ lb Brussels sprouts, trimmed and halved (680 g)
  • 3 tablespoons butter, melted (45 g)
  • 1 tablespoon olive oil (15 ml)
  • 3 cloves garlic, minced
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (2 g)

Toppings:

  • ½ cup dried cranberries (60 g)
  • ⅓ cup pecans, toasted and chopped (40 g)
  • ⅓ cup pomegranate arils (55 g)

Optional Garnish:

  • Fresh thyme or parsley

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Brussels sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with melted butter, olive oil, minced garlic, salt, and black pepper until evenly coated.
  3. Roast sprouts: Spread the coated Brussels sprouts cut-side down on the prepared baking sheet in a single layer to ensure they roast evenly and become golden and crispy. Roast for 25 to 30 minutes, stirring halfway if desired, until deeply golden and crispy on the edges.
  4. Combine toppings: Remove the roasted Brussels sprouts from the oven and transfer them to a serving bowl. Gently toss them with dried cranberries, toasted and chopped pecans, and fresh pomegranate arils to add vibrant color and contrasting textures.
  5. Garnish and serve: Optionally, garnish with fresh thyme or parsley for a fragrant finish. Serve warm as a flavorful side dish to complement your meal.

Notes

  • For extra crispiness, make sure Brussels sprouts are spread in a single layer without overcrowding.
  • To toast pecans, warm them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
  • You can substitute dried cranberries with dried cherries or raisins based on your preference.
  • The recipe is easily doubled or halved to suit your serving needs.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: Brussels sprouts, roasted vegetables, garlic butter, holiday side dish, cranberry, pecans, pomegranate, healthy side, vegetarian

Find it online: https://maicook.com/pecans-and-pomegranate-recipe/