Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are recommended for the best texture and flavor, you can use frozen ones. Just be sure to thaw them completely and pat them dry before roasting to prevent them from becoming mushy.

What can I substitute for feta cheese?

If you don't like feta or need a dairy-free alternative, goat cheese or a vegan feta substitute would work well. You could also use toasted nuts for a similar salty crunch.

How do I store leftovers?

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. They may lose some of their crispness, but they'll still taste great!

Can I add other vegetables to this dish?

Absolutely! Roasted butternut squash, sweet potatoes, or red onions would be delicious additions. Just be sure to adjust the cooking time as needed, i love red onions!

Is there a substitute for balsamic glaze?

If you don't have balsamic glaze, you can use a drizzle of balsamic vinegar. Alternatively, a honey-mustard vinaigrette would also be a tasty substitute.

brussels sprouts salad with pomegranate and feta cheese

Roasted brussels sprouts

Name: Brussels Sprouts with Pomegranate Seeds and Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Roasted-Vegetables
Ingredients: 1 pound Brussels Sprouts; 2 tablespoons Olive Oil; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; 1/2 cup Pomegranate Seeds; 1/4 cup Feta Cheese; 1 tablespoon Balsamic Glaze (optional)

brussels sprouts with pomegranate seeds and feta

By:

GuideMyRecipe

Published:

16 Sept 2025

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I'll never forget the first time I tried Brussels sprouts prepared this way. I was at a friend's potluck and, honestly, wasn't thrilled when I saw them on the buffet table. My childhood memories of mushy, bitter sprouts were not fond. But then, my friend insisted I try them. One bite, and I was hooked. The sweetness of the pomegranate, the saltiness of the feta, and the slightly nutty roasted sprouts – it was a revelation! This recipe is my attempt to recreate that amazing dish, and I think I've gotten pretty darn close. Honestly, i think you'll love it!

What makes this recipe special, besides the delicious flavor combination, is how easy it is to make. Seriously, you can whip this up in under 30 minutes, making it perfect for a weeknight dinner or a fancy holiday gathering. Plus, it's a crowd-pleaser, even for those who claim to hate Brussels sprouts (I've converted many a skeptic!). The key is roasting the sprouts until they're slightly caramelized and crispy on the edges. This brings out their natural sweetness and gets rid of any lingering bitterness. And let's not forget the pop of color and flavor that the pomegranate seeds and feta bring. It's truly a feast for the eyes and the taste buds. Its a wonderfull, and fast option, I promise.

Required Equipments

Baking Sheet
Large Bowl
Knife
Cutting Board

Brussels Sprouts with Pomegranate Seeds and Feta: Frequently Asked Questions

Brussels Sprouts with Pomegranate Seeds and Feta

Elevate your side dish game with this vibrant Brussels sprouts recipe! Roasted to perfection and tossed with juicy pomegranate seeds and creamy feta, it's a flavor explosion in every bite.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

📖 Instructions

Preheat the oven to 400°F (200°C). Make sure your oven is fully heated before you put the sprouts in—this helps them get nice and crispy.
Wash and trim the Brussels sprouts. Cut off the ends and remove any yellow or wilted outer leaves. A little tip: if the sprouts are very large, halve or quarter them so they cook evenly.
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Don't be shy with the olive oil; it helps them roast properly. Use your hands to make sure every sprout is coated. Also, sometimes I add a pinch of garlic powder or onion powder here for extra flavor.
Spread the Brussels sprouts in a single layer on a baking sheet. Use a baking sheet large enough to avoid overcrowding the sprouts. If they're too close together, they'll steam instead of roast.
Roast for 20-25 minutes, or until the Brussels sprouts are tender and browned. Keep an eye on them! You want them to be nicely caramelized but not burnt. If they start to brown too quickly, lower the oven temperature slightly.
Remove from the oven and let them cool slightly.
Transfer the roasted Brussels sprouts to a serving bowl.
Sprinkle with pomegranate seeds and crumbled feta cheese. The amount of pomegranate seeds and feta is really up to you. I like to use a generous amount, but you can adjust it to your liking.
Drizzle with balsamic glaze (optional). A little balsamic glaze adds a touch of sweetness and acidity that complements the other flavors perfectly. If you don't have balsamic glaze, you can use a little balsamic vinegar instead.
Serve immediately and enjoy! These are best served warm, but they're also delicious at room temperature. They make a great side dish for almost any meal.
Dont worry if you make to many. You can keep the extras in the fridge

📝 Notes

For a vegan option, omit the feta cheese.
Add some toasted nuts like pecans or walnuts for extra crunch.

🍎 Nutrition

Calories: 180 kcal

Protein: 7 g

Fat: 10 g

Carbohydrates: 15 g

Fiber: 5 g

Calcium: 80 mg

The simplest dishes can sometimes be the most delightful, especially when they're shared with good company.

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