Roasted Pomegranate Brussels Sprouts

5 from 1 vote

Roasted pomegranate Brussels sprouts made in the air fryer or oven using fresh or frozen Brussel sprouts is a deliciously easy side dish.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 89kcal

Trim the stems from the end of the Brussels sprouts and remove any loose or discolored leaves. Cut them in half lengthwise. Place them in a bowl and toss them with salt and black pepper.
Air fry or bake, following the directions below.
When the sprouts are done, place them in a bowl, then add the pomegranate seeds, walnuts, and pomegranate molasses. Toss the ingredients. Serve warm.

Preheat the air fryer to 375 degrees F.
Place the sprouts in an even layer in the air fryer basket. Start with the cut sides upwards.
Set the time for 10 minutes. Shake the sprouts after 5 minutes and continue cooking for another 2-5 minutes until they are crispy brown. Use a fork to check the tenderness of the middle of the sprouts.

Bake sprouts at 425 degrees F for 17-25 minutes. Toss them after the first 10 minutes of baking.

Recipe time is for oven-baking. Oven and air fryer times will vary depending on the true temperature differences of your appliance.
To air-fry frozen Brussels sprouts, leave the sprouts whole and preheat the air fryer to 390 degrees F. Air fry for about 14 minutes in total. After 9 minutes, shake the sprouts and add salt and pepper. Continue cooking for another 5 minutes.
To bake frozen Brussels sprouts, preheat the oven to 450 degrees F, then spread the sprouts over the baking tray. Bake for 15 minutes, undisturbed. Then sprinkle them with salt and pepper, toss them, and continue baking for another 5-10 minutes.
Pomegranate syrup (unsweetened) can be substituted for pomegranate molasses. If you can't find that, use balsamic vinegar or white balsamic condiment.
Store leftover Brussels sprouts in an airtight container and keep them in the refrigerator for 4 days. Reheat them in the air fryer or oven.
Try this recipe using cauliflower or a combination of cauliflower and Brussels sprouts. Yummy!
Quickly rinse Brussels sprouts and dry them as much as possible. Never soak them in water. Excess moisture is the main reason they become soggy and don't crisp.