November 8, 2013
 Posted by Sowmya Dinavahi
41

Roasted Garlic Brussel Sprouts

Hey there guys! The fall is in full swing and the trees have started losing leaves. I simply love how the fall is.. yellow, brown and red leaves all over, the parks around are truly breath taking. With winter fast approaching, most of us that live in cold weather cities are preparing to hibernate and start baking for the holidays. Staying at home, having nice cookies, reading magazines sounds very comforting.These days  my oven has been very busy. I am using my oven for anything and everything. Yesterday, while walking through Sam’s Club, I found a nice little bag of Brussel Sprouts. Until I read the name, I always thought they were young cabbages. But once I started examining them, found that I may not be wrong.

 If you are a fan of greens like me, You will definitely love to have this roasted dish as a side to your meal. Brussel sprouts are known for their many health benefits .There are many dishes that you can make with Brussel sprouts. I personally love them roasted in the oven or fire roasted. Add a pinch of sea salt and lemon zest.. and … Nom.. Nom.. Nom..

The recipe I am going to share with you is, Roasted Garlic Brussel Sprouts with Pomegranate seeds.Do check out many other ways to cook with Brussel Sprouts . The garlic gives a nice flavor and aroma and pomegranate seeds add extra flavor. Here is the recipe..

 

 

 

5.0 from 2 reviews
Roasted Brussel Sprouts
 
Prep time
Cook time
Total time
 
Roasted Garlic Brussel sprouts with garlic and tossed in with pomegranate seeds
Author:
Recipe type: Sides
Serves: 3
Ingredients
  • 2 Pounds of fresh Brussel sprouts
  • 2 tsp of lemon zest
  • 1 tbsp of finely chopped garlic
  • 1 tbsp of lemon juice
  • ¼ cup of olive oil
  • Salt to taste
  • ¼ cup of pomegranate seeds
  • ½ cup of cooked bulgar ,Optional
Instructions
  1. Preheat oven to 400 def F
  2. Wash the brussel sprouts well in hot water and check for any insects and clean them well before use. Cut them into half and add some lemon zest, chopped garlic and olive oil on top of it evenly . Add some salt to it and bake them at 400 F for 20-25 minutes until they turn brown and crispy.
  3. Toss some pomegranate seeds, lemon juice and bulgar to roasted brussel sprouts and serve as a side to any meal.
Notes
Toss in a ¼ cup of cooked bulgar . It tastes delicious.
Do not add lemon juice while roasting. Toss in after roasting.

 

41 comments on “Roasted Garlic Brussel Sprouts”

  1. Gauri Reply

    Had them in my refrigerator wanted to eat them but did not know what to do with them.. Thanks for sharing the receipe definitely making it in the weekend :-)

    • Sowmya Reply

      Thanks a lot gauri !! Let me know how it turned out :)

  2. veena Reply

    looks so tempting.. nice clicks.. Never tried roasting Brussels.. must try

    • Sowmya Reply

      Thanks veena !!

    • Sowmya Reply

      Thanks joanne !!

  3. Kumar's Kitchen Reply

    superb food clicks….this is one of our treasured recipes for having brussels sprouts…simple but full of flavor,we use lemon pepper butter instead while roasting for a fragrant touch….lovely dish :-)

    • Sowmya Reply

      Thanks a lot..

  4. Sangeetha Reply

    very healthy roasted brussel n awesome click!!!

    • Sowmya Reply

      Thanks sangeetha !!

  5. Nami | Just One Cookbook Reply

    I always have brussel spouts during this season and enjoy them at least once a week! With the pomegranate, they look even more appetizing and gorgeous. Lovely presentation which we can copy for Thanksgiving dinner! ;) Thank you for sharing your recipe!

    • Sowmya Reply

      Thanks a lot my friend !! It really means lot :)

    • Sowmya Reply

      Thanks shruti !!

    • Sowmya Reply

      Thanks shashi!!

  6. Monica Reply

    That is gorgeous with the pomegranate seeds! I have a confession to make – I made brussel sprouts with roasted garlic tonight but I used frozen brussel sprouts and out of the oven, I simply tossed it with some roasted garlic I made earlier. Not nearly as good as yours but it’ll have to do for today. : )
    Monica recently posted…Marble cupcakesMy Profile

    • Sowmya Reply

      Thanks Monica!!

  7. Katerina Reply

    As a kid I used to hate Brussels sprouts but now I love them especially roasted!

    • Sowmya Reply

      Thanks katerina !

  8. Rosa Reply

    Scrumptious! Brussels sprours are so delicious and versatile.

    Cheers,

    Rosa

    • Sowmya Reply

      Thanks my friend !!

  9. Tandy | Lavender and Lime Reply

    I love Brussels sprouts and will try them with pomegranate seeds the next time we have them :)

    • Sowmya Reply

      Thanks a lot tandy !!

  10. rumela Reply

    Beautiful Clicks..!! I love Brussels Sprouts , will try it soon…

    • Sowmya Reply

      Thanks dear !!

    • Sowmya Reply

      Thanks savitha !!

  11. chwilowki Reply

    Good day very cool blog!! Man .. Beautiful .. Amazing .. I’ll bookmark your web site and take the feeds also

    • Sowmya Reply

      Thankyou !!

  12. Diana Reply

    Beautiful pics. I’ve just found your blog and I love it. <3
    Diana recently posted…White SourdoughMy Profile

    • Sowmya Reply

      Thanks diana !! I love ur blog too… Its beautiful :)

  13. Daniela @ FoodrecipesHQ Reply

    Never got hooked on brussel sprouts. I guess I don’t really know how to season them. I need to experiment more, I’ll start from this beautiful recipe!

  14. Pamela @ Brooklyn Farm Girl Reply

    Brussels Sprouts are one of my favorite, can’t wait to try this recipe with our winter harvest.

  15. Bill Reply

    I LOVE Brussels sprouts and your version looks absolutely delicious. Garlic and pomegranate? Yes! Great combination. Thanks for a great post. Beautiful photos as well!

  16. Lawyer Loves Lunch Reply

    I’m a new convert to brussels sprouts and loving the addition of pomegranate seeds to this!

  17. Ansh | Spiceroots Reply

    Love the roasted look on the Brussels sprouts. And I think Pomegranate is a perfect combination with it. Lovely Post.

    • Sowmya Reply

      Thanks ansh. I am glad u liked it.

Leave a comment

Please wait...
Rate this recipe:  

CommentLuv badge