This smashed Brussels sprouts with pomegranate seeds recipe is perfect for a fall weekday meal, or even at the Thanksgiving table!
There’s something about fall: fragrant rosemary from the garden, just waiting to be picked, copious amounts of Brussels sprouts at the farmers market, the need to roast things (it’s a need, seriously), and the ever-gorgeous pomegranate (that I consequently want to put over everything). Lucky for you and me, this smashed Brussels sprouts with pomegranate seeds recipe all of that and more.
The Whole Smashing Thing
I know you know about roasting Brussels sprouts, but have you ever tried smashing them? It’s incredibly rewarding and fun, plus it allows the sprouts to cook well throughout and have a tender, buttery bite (just think, less chewing). You simply roast the Brussels sprouts almost to the end, then push down (using a bottom of a sturdy mug), and continue the roasting process until done.
These Brussels Sprouts Are:
- Tender on the inside
- A little smoky
- Seared beautifully
- Hearty
- Savory and Sweet
- and simply delicious.
- Trust me, you’ll love it with your eyes and your fork!
Quick Tip on Trimming Brussels Sprouts
To clean and trim, I simply cut the base of the Brussels sprouts and remove the tougher outer leaves, just a few. Wash them well and then proceed with the recipe.
IF YOU TRY THIS RECIPE, LET US KNOW!
Feel free to leave a comment below, rate it, and tag your photo on Instagram so we see it ~ #LittleBitesOfJoy. We love sharing fan favorites! Thanks, friends!
Try some of our other favorite fall recipes!
Broccoli Rabe with White Beans & Lemon
Broccoli Rabe with White Beans & Lemon 
Simple Pasta with Greens 
Buckwheat bead
Pin It For Later
SMASHED BRUSSELS SPROUTS WITH POMEGRANATE SEEDS
Ingredients
- 1 16-oz bag of whole Brussels sprouts (see notes for trimming)
- handful of fresh pomegranate seeds
- quick spray of oil (or drizzle of oil)
- handful of slivered, toasted almonds
- 1 tbsp rosemary leaves plus more sprigs to decorate
- salt & pepper to taste
Instructions
- First, trim the sprouts. Wash, cut off the ends, and take off the first layer of leaves, and cut out any bruises, marks, or dirty parts. Then, spray the sprouts with some oil, salt and pepper. Toss well.
- Next, roast the Brussels sprouts (preferable in a cast iron, but a parchment-paper lined cookie sheet will also do) in a 400 degree oven for about 25 minutes. Shake the tray often so they cook evenly throughout. They tend to burn easily if unmoved.
- Take the sprouts out of the oven, and use the bottom of a sturdy mug to gently push down on the sprouts, flattening them.
- Return to the oven and roast for another 5-10 minutes, depending on the size of your sprouts.
- Top with pomegranate seeds and almonds and the rosemary leaves, and use the rest of the sprigs to decorate.
Leave a Reply