Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

If you’re on the hunt for a side dish that’s bursting with flavor, texture, and a little bit of zing, then you’re going to adore this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe. It’s one of those dishes I keep coming back to — the combination of crispy sprouts, crunchy toasted walnuts, and the tart sweetness of pomegranate molasses creates a beautiful harmony that your taste buds will thank you for. Plus, the addition of tangy Shanklish and creamy labneh adds a rich, savory punch that truly elevates this dish beyond the basics. Stick with me here; I’ll walk you through everything you need to know to make this fan-freaking-tastic recipe a smashing success in your kitchen.

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Ingredients You’ll Need

Getting the ingredient balance right is key here — each component plays a special role. I always recommend using fresh Brussels sprouts that are on the smaller side since they roast up beautifully and stay tender without getting mushy. The walnuts add crunch and a depth of nutty flavor, while the pomegranate molasses brings a subtle sweetness and tang that sets this recipe apart.

• Brussels sprouts: Look for small to medium-sized, firm, and green — freshness makes a huge difference in taste.
• Extra-virgin olive oil: Use a good quality one for roasting to impart subtle fruity notes.
• Salt and black pepper: Simple but essential to bring all flavors together.
• Pomegranate molasses: This thick syrup adds beautiful sweet-tart flavor; don’t skip it or substitute with plain pomegranate juice.
• Walnut halves: Toasting walnuts intensifies their flavor and prevents sogginess.
• Shanklish: A tangy, aged Middle Eastern cheese that adds a unique zing; if you can’t find it, a crumbly feta can be your backup.
• Labneh: Creamy strained yogurt that balances out the tartness with smooth richness.
• Za’atar: Earthy and herbal spice blend that complements the sprouts perfectly.
• Fresh thyme leaves: For a fragrant herbal note that brightens the dish.
• Aleppo pepper: Adds gentle warmth and subtle fruitiness; adjust to your spice preference.

Variations

I love experimenting with this roasted Brussels sprouts recipe, and you’ll find that it’s a fantastic base for all sorts of tasty tweaks. Whether you want it milder, more herbaceous, or packed with extra crunch, there’s room to play here.

• Adding bacon or pancetta: I once threw in crispy pancetta pieces and it turned into a smoky, savory hit — definitely one to try if you want a meatier twist.
• Using pecans or almonds instead of walnuts: Swapping the nuts adds a different texture and flavor, and picky eaters might prefer this change.
• Spicing it up with chili flakes: When I was craving more heat, I added a sprinkle of red pepper flakes and loved the subtle kick.
• Herb swap: Fresh rosemary or oregano can stand in for thyme if you want to give the dish a different herbal vibe.

How to Make Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

Step 1: Prep and Roast the Brussels Sprouts

Start by preheating your oven to 425°F (220°C). Trim the ends of your Brussels sprouts and slice them in half lengthwise—this helps them roast evenly and get that lovely caramelized edge. Toss them in a generous drizzle of extra-virgin olive oil, salt, and pepper to season. Spread them out on a baking sheet in a single layer, making sure they’re not too crowded — overcrowding will steam them rather than roast, and you don’t want that.

Roast for about 20-25 minutes, shaking the pan or stirring halfway through so that they brown evenly. You’ll notice some sprouts get deeply golden and crispy on the outside while staying tender inside—this contrast is what I absolutely love.

Step 2: Toast the Walnuts

While the sprouts roast, toast your walnuts in a dry skillet over medium heat for a few minutes, stirring frequently. The moment you smell their nutty aroma and see a slight golden color is when you want to pull them off the heat. Toasting intensifies flavor and adds a crunch that complements the Brussels so well.

Step 3: Assemble with Pomegranate Molasses and Shanklish

Once your Brussels sprouts are roasted and walnuts toasted, it’s time to bring everything together. Drizzle some of your pomegranate molasses over the sprouts to coat them lightly—this sweet-tart glaze is the magic touch. Then, crumble the Shanklish cheese over the top. If you’re new to Shanklish, it’s tangy and slightly pungent, a perfect contrast to the sweet molasses. I discovered that adding this cheese really takes the dish from “nice” to “wow!”

Step 4: Add Labneh and Finish with Za’atar, Thyme & Aleppo Pepper

Now dollop creamy labneh around or over the sprouts for that rich, velvety texture that’ll make everyone swoon. Sprinkle za’atar and fresh thyme leaves over the dish for an herbal punch. Finally, finish off with a pinch of Aleppo pepper and a little kosher salt if needed — it balances all the flavors perfectly. This layering of flavors is why this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe is so memorable.

How to Serve Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

Garnishes

I like to finish this dish with a sprinkling of extra toasted walnuts and fresh thyme leaves — it adds a fresh look and a burst of flavor. Sometimes I toss on a handful of freshly pomegranate seeds for that extra pop of freshness and crunch, which also makes for a visually stunning dish. These little details always impress guests.

Side Dishes

This recipe makes a fabulous side for roasted chicken or grilled meats. I often pair it with lemon garlic chicken thighs or a simple grilled salmon. It also stands beautifully alongside a grain bowl with fluffy quinoa or warm couscous when I want a vegetarian-friendly meal.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe beautifully arranged on a large serving platter with scattered pomegranate seeds and sprigs of fresh thyme for a festive touch. You can even serve it in small ramekins for an elegant individual presentation that makes everyone feel pampered.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. You’ll find the sprouts lose a bit of crispness, but reheating them helps restore some texture. Just keep the labneh separate if you want it to stay fresh longer, adding it freshly when serving.

Freezing

Freezing works okay if you’re in a pinch, but I’ve noticed the sprouts become a bit mushy upon thawing. If you want to freeze, roast your Brussels sprouts and walnuts (without labneh and fresh herbs), then freeze in a sealed container. Thaw overnight in the fridge and reheat thoroughly before serving, adding fresh toppings after.

Reheating

When reheating, I like popping leftovers in a 375°F (190°C) oven for 10-15 minutes to bring back crispness. You can also reheat in a skillet over medium heat with a splash of olive oil. Avoid microwaving if possible, because it tends to turn the sprouts soggy.

FAQs

Final Thoughts

This Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe is one I always come back to when I want to impress but keep things simple — the layers of flavor are phenomenal, but the steps are straightforward. My family absolutely goes crazy for how the tart pomegranate molasses plays with the nutty walnuts and creamy labneh. If you haven’t tried Shanklish before, get ready for a wonderful new flavor discovery. Trust me, once you make this, it’ll quickly become a staple for weeknight dinners or holiday spreads alike. I’m so excited for you to try it and hear how much you and your people enjoy it.

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