If you’re looking for a vibrant, flavorful side dish that’ll have everyone asking for seconds, I absolutely love this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe. It’s that beautiful balance of crispy, nutty, and tangy all rolled into one dish, and I promise—once you try it, you’ll keep coming back to it for holiday dinners, weeknight meals, or whenever you want something special on your table.
Why You’ll Love This Recipe
- Bursting with Flavor: The sweet tang from pomegranate molasses pairs beautifully with earthy walnuts and perfectly roasted Brussels sprouts.
- Perfect Texture Play: Crispy edges on the sprouts, crunchy toasted walnuts, and creamy, tangy labneh make every bite exciting.
- Impressively Simple: It looks fancy but takes minimal hands-on time—ideal when you want a show-stopping dish without the fuss.
- Versatile and Crowd-Pleasing: Whether for a holiday feast or casual dinner, this recipe adapts well and always gets loved.
Ingredients You’ll Need
The magic of this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe comes from combining fresh, quality ingredients that play well off each other. Once you get the hang of these flavors, you’ll find yourself tweaking it confidently to match your style.
- Brussels sprouts: I recommend choosing small to medium-sized ones—they roast evenly and get crisp on the outside while staying tender inside.
- Extra-virgin olive oil: Using a good quality olive oil makes a difference in flavor and helps those sprouts caramelize beautifully.
- Pomegranate molasses: This gives the dish its signature tangy sweetness—don’t skip it! You can find it in most grocery stores or Middle Eastern markets.
- Walnut halves: Toasting these brings out that toasty depth and crunch you want.
- Shanklish: If you can’t find this tangy cheese, you can substitute with crumbled feta, but Shanklish adds an authentic zing that elevates the dish.
- Labneh: Creamy and slightly tart, labneh balances the sharper flavors wonderfully; homemade or store-bought works great.
- Za’atar: This Middle Eastern spice blend adds an herby, lemony note—don’t skip this sprinkle on top.
- Fresh thyme leaves: I love crushing these to release their aroma right before adding.
- Aleppo pepper: Adds gentle heat with a fruity undertone; you can adjust the amount based on your spice preference.
- Kosher salt: Essential to pull all the flavors together and season perfectly.
Variations
One of my favorite things about this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe is how easy it is to tweak depending on what’s in your pantry or dietary preferences. Feel free to experiment—it’s all about making it your own.
- Add Toasted Pine Nuts or Pecans: I once swapped walnuts for pine nuts, and the dish had a slightly lighter crunch that was surprisingly delightful.
- Use Feta Instead of Shanklish: If you can’t find Shanklish, crumbled feta works great and still gives that tangy kick.
- Make It Vegan-Friendly: Skip the cheese and labneh, and drizzle with extra pomegranate molasses or a balsamic reduction for a sweet tang.
- Seasonal Twists: Try adding roasted butternut squash or sweet potatoes for some sweetness that pairs well with the zesty pomegranate.
How to Make Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe
Step 1: Prep and Roast the Brussels Sprouts
Start by halving your Brussels sprouts lengthwise—that’s key for even roasting and those irresistible crispy edges. Toss them in a bowl with extra-virgin olive oil, kosher salt, and freshly ground black pepper. Spread them out on a baking sheet, cut side down, for the best caramelization. Roast at 400°F (200°C) for about 20-25 minutes until the sprouts are tender inside and golden brown on the edges. Keep an eye on them in the last 5 minutes so they don’t burn—getting a little char is great, but burnt is not.
Step 2: Toast the Walnuts
While your sprouts are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly browned. Stir often so they don’t scorch. Toasting enhances their flavor and crunch, which is essential for this dish.
Step 3: Assemble With Pomegranate Molasses, Labneh, and Cheese
Once the Brussels sprouts are roasted, transfer them to a serving dish and drizzle about half of the pomegranate molasses over them—this adds that beautiful sweet-tart depth that makes this recipe so special. Next, spoon labneh over or alongside the sprouts for creaminess, then crumble Shanklish cheese on top. Scatter the toasted walnuts and sprinkle za’atar, fresh thyme leaves, Aleppo pepper, and a pinch of kosher salt over the whole dish. Finish by drizzling the remaining pomegranate molasses for that glossy, tangy finish.
Pro Tips for Making Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe
- Cut Evenly: I learned the hard way that uneven sprouts roast unevenly, so taking the time to slice them uniformly is worth it.
- Don’t Skip Toasting Nuts: Toasting walnuts really brings out the nutty aroma and adds buttery crunchiness every time.
- Drizzle Molasses Twice: Adding pomegranate molasses in two stages layers the tangy sweetness much better than tossing it all at once.
- Serve Warm, Not Hot: I found the flavors bloom best when the dish is warm and not piping hot—this also keeps the creamy labneh intact.
How to Serve Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe
Garnishes
I love topping this dish with a sprinkle of extra za’atar and a few fresh thyme leaves—these lifts the aroma and adds that perfect finishing touch. Sometimes, I also add a little more toasted walnut on top just before serving for that wow factor.
Side Dishes
My family and I often enjoy this alongside grilled chicken or roasted lamb. It also pairs beautifully with herby couscous or a simple quinoa salad, soaking up the bold flavors of the sprouts beautifully.
Creative Ways to Present
For special occasions, I’ve laid this out on a long wooden board with scattered pomegranate seeds and extra walnut clusters. It turns a humble side into a stunning centerpiece that guests love to nibble around, especially when paired with a mezze spread.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftovers in an airtight container in the fridge. I usually keep the roasted sprouts separate from the labneh to preserve freshness. They keep well for up to 3 days but are best eaten within that window.
Freezing
I haven’t personally frozen this exact recipe because the labneh and fresh herbs don’t freeze well, but if you’re in a pinch, you can freeze just the roasted Brussels sprouts and walnuts in a sealed container or bag for up to 2 months.
Reheating
To reheat, I recommend warming the Brussels sprouts and walnuts in a 350°F (175°C) oven for about 10 minutes to retain their crispness. Add fresh labneh and toppings after reheating to keep the creamy texture intact.
FAQs
-
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts give the best texture and flavor, you can use frozen sprouts in a pinch. Just make sure to thaw and dry them thoroughly to avoid soggy sprouts when roasting.
-
What can I substitute for pomegranate molasses?
If you don’t have pomegranate molasses, a mixture of balsamic vinegar and a touch of honey or maple syrup can mimic the tangy sweetness, though the flavor won’t be quite the same.
-
Is Shanklish necessary for the recipe?
Shanklish adds an authentic tangy, herbal note, but if unavailable, crumbled feta cheese is a great alternative that still complements the flavors beautifully.
-
How spicy is Aleppo pepper in this dish?
Aleppo pepper has a mild heat with fruity undertones. You can adjust the amount or omit it if you prefer less spice. It adds warmth without overpowering the dish.
Final Thoughts
This Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe has truly become a staple in my kitchen because it brings such brightness and crunch to the table while still feeling comforting. I love sharing it with friends who think they don’t like Brussels sprouts—this recipe changes minds every time. Give it a try, tweak it to your taste, and watch it become one of your favorites too!
Print
Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This vibrant and flavorful dish features roasted Brussels sprouts paired with toasted walnuts, tangy pomegranate molasses, and savory Shanklish cheese. Enhanced with creamy labneh, za’atar, fresh thyme, and a hint of Aleppo pepper, this recipe offers a delightful balance of textures and Middle Eastern-inspired flavors perfect as a side or light main.
Ingredients
Roasted Brussels Sprouts
- 2 pounds (900 grams) small to medium Brussels sprouts, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper, to taste
Toppings and Garnishes
- 4 tablespoons (60 milliliters) pomegranate molasses, divided
- 1 cup (100 grams) walnut halves, toasted
- 1 cup (225 grams) Shanklish (prepared as per recipe or store-bought)
- 2 cups (450 grams) labneh, homemade or store-bought
- 1 tablespoon za’atar
- Leaves from 6 thyme sprigs, chopped or crushed
- 1/2 to 1 teaspoon Aleppo pepper
- 1/2 to 1 teaspoon kosher salt
Instructions
- Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). Trim and halve the Brussels sprouts lengthwise to ensure even roasting. Toss them in extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper.
- Roast Brussels Sprouts: Spread the sprouts evenly on a baking sheet and roast in the preheated oven for about 25–30 minutes until they are tender and caramelized on the edges. Shake or stir halfway to promote even browning.
- Toast Walnuts: While the Brussels sprouts roast, toast the walnut halves in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
- Assemble the Dish: In a serving bowl or platter, spread the labneh evenly as a creamy base. Arrange the roasted Brussels sprouts on top. Scatter the toasted walnuts over the sprouts.
- Add Cheese and Seasonings: Crumble the Shanklish cheese evenly over the dish. Sprinkle the leaves of fresh thyme and za’atar on top for an herbaceous note.
- Drizzle Pomegranate Molasses: Drizzle half of the pomegranate molasses over the Brussels sprouts and labneh layers for bright, tangy sweetness. Adjust more according to taste.
- Final Seasoning: Sprinkle Aleppo pepper and kosher salt to your preferred heat and salt level. Drizzle the remaining pomegranate molasses just before serving for a glossy finish.
Notes
- If Shanklish is unavailable, feta cheese can be used as a substitute.
- Labneh can be purchased ready-made or homemade by straining yogurt overnight.
- Aleppo pepper adds a mild heat and fruity flavor; substitute with crushed red pepper flakes if unavailable.
- Ensure Brussels sprouts are evenly halved for uniform roasting.
- Walnuts should be toasted just before assembling to maintain crunch and aroma.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 243
- Sugar: 12.7 g
- Sodium: 245 mg
- Fat: 15 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 11.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.4 g
- Fiber: 5.4 g
- Protein: 10 g
- Cholesterol: 0 mg
