Description
A vibrant and flavorful Roasted Brussels Sprouts Salad featuring crispy roasted Brussels sprouts tossed in a tangy balsamic vinaigrette, accented with fresh pomegranate arils for a burst of sweetness and color. This easy-to-make salad is perfect as a healthy side dish or light lunch.
Ingredients
Scale
Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon red pepper flakes
- 1 cup POM POMS Fresh Pomegranate Arils
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, chopped
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 425 degrees F (220 degrees C) to get it ready for roasting the Brussels sprouts.
- Prepare Brussels sprouts: Place the halved Brussels sprouts evenly on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil, then season generously with kosher salt, freshly cracked black pepper, and ½ teaspoon of red pepper flakes for a bit of heat.
- Roast the Brussels sprouts: Transfer the baking sheet to the preheated oven and roast for 25-30 minutes, stirring halfway through if desired, until the sprouts are tender and crispy on the edges.
- Make the vinaigrette: While the Brussels sprouts roast, whisk together 3 tablespoons of olive oil, 2 tablespoons balsamic vinegar, chopped garlic, and salt and pepper to taste in a large bowl until emulsified.
- Toss and serve: Remove the roasted Brussels sprouts from the oven and transfer them to the bowl with the vinaigrette. Add the fresh pomegranate arils and gently toss to combine all flavors. Serve immediately to enjoy the crisp texture and vibrant taste.
Notes
- For extra crispiness, ensure Brussels sprouts are spaced out on the baking sheet without overcrowding.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Use fresh pomegranate arils for added texture and natural sweetness; frozen or jarred arils can be substitutes if fresh are unavailable.
- This salad is best served immediately to maintain the crisp texture of the sprouts.
- Leftovers can be refrigerated, but roasted sprouts will lose much of their crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
