I recently did a poll on my instagram stories where I asked viewers whether or not they liked brussel sprouts. The results were pretty much split down the middle, with fans on one side, and a staunch brussel sprout opposition party on the other. There was even a side remark where a follower pretty much detailed their utter distain for the cute mini-cabbage that’s played a starring role on many, many Christmas tables. Since I’ve always loved brussel sprouts, I never really understood the backlash.

Low in calories and high in fiber, vitamin C and K, brussel sprouts are a no-brainer when looking for a healthy side dish. Lightly steamed and tossed with nothing but a bit of olive oil, lemon and sea salt, brussel sprouts are fresh, vibrant with a touch of sourness (or bitterness as my kids would call it,..). But my favorite way to eat them is to take them one step further by roasting in the oven on high heat until the exterior is lightly charred with a tender interior heart. Kissed with a touch of pomegranate molasses and tossed with toasted pine nuts and pomegranate seeds, the result is a deliciously vibrant side dish that pairs beautifully with your Christmas turkey, holding its own on any holiday table.

Who knows, you might even convince the brussel sprout opposition party to try them.

Roasted Brussel Sprouts with Pine Nuts and Pomegranate – serves 4 to 6

Ingredients:

• 1 pound (450g) brussel sprouts, trimmed and halved
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 cup pine nuts
• 1/2 cup pomegranate seeds
• 2 tablespoons olive oil for toasting the pies nuts
• Freshly ground black pepper, to taste
• pomegranate syrup for drizzling at the end

Instructions:

Steaming the Brussel Sprouts:

1. Begin by steaming the brussel sprouts to partially cook them before roasting. You can do this by using a steamer basket over a pot of boiling water or in the microwave with a microwave-safe container and a little water.
2. Steam for about 3-4 minutes until they are slightly tender but still vibrant green. They shouldn’t be fully cooked at this stage.
3. Remove from the steamer and set aside.

Preparing the Lemon Garlic Mixture:

4. In a large bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, and salt.

Time to roast:

5. Preheat your oven to 400°F (200°C).
6. Add the partially steamed brussel sprouts to the bowl with the lemon garlic mixture. Toss the Brussels sprouts until they are evenly coated with the dressing.
7. Place the dressed Brussels sprouts on a baking sheet in a single layer, making sure they are spread out evenly.
8. Roast in the preheated oven for 20-25 minutes or until the brussel sprouts are tender on the inside and have developed a nice golden brown color on the outside. Be sure to toss or shake the pan once or twice during roasting to ensure even cooking.

Toasting the Pine Nuts:

9. While the brussel sprouts are roasting, toast the pine nuts in a skillet with the olive oil over medium-low heat. Stir them frequently until they become golden and fragrant – this should take about 3-4 minutes. Be careful, pine nuts can burn quickly.
10. Once toasted, remove the pine nuts from the skillet and set them aside.

Assembling your Dish:

11. When the brussel sprouts are done roasting, transfer to a serving dish. and sprinkle onthe toasted pine nuts and pomegranate seeds.
12. Season with freshly ground black pepper to taste and drizzle with pomegranate syrup

Serve immediately and enjoy!

Find more delicious vegetable recipes here