Denise says:

  • Brussel sprouts with pomegranate seeds makes a beautiful festive side dish.
  • Bright red pomegranate seeds make these delicious, crispy caramelized brussel sprouts pop with festive flair.
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves:   4 people


  • 450g brussels sprouts, trimmed and halved
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon olive oil
  • ~
  • 50g hazelnuts – roasted and roughly chopped
  • 100g skinned chestnut – roughly chopped
  • Salt and pepper to taste
  • 1 pomegranate – deseeded
  • Dressing
  • 2 tablespoons date honey (silan)
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons thyme leaves


  1. Preheat oven to 180C or (180C with 60% steam.) Line one large baking tray with parchment paper.
  2. In a medium bowl, add brussels sprouts and toss with apple cider vinegar, maple syrup, olive oil and salt.
  3. Transfer brussel sprouts to the baking tray, in a single layer, cut halves facing down. Bake for 25-30 minutes, or until tender and browned.
  4. In the meantime, toast hazelnuts by placing the oven on a different oven tray and roast for 10 minutes.
  5. Toss brussel sprouts with pomegranate seeds, hazelnuts, chestnuts and season with salt and pepper to taste.
  6. Mix all the dressing ingredients together and drizzle over the finished dish.