This is the Brussels sprouts recipe that will convert skeptics into believers, haters into lovers, naysayers into evangelists. Roasted at high heat until charred at the edges, then tossed with a simple pomegranate butter, these Brussels sprouts are completely addictive.

A platter of roasted Brussels sprouts tossed with pomegranate butter and pomegranate arils.

For many people, memories of boiled, mushy Brussels sprouts conjure mostly horror. For me, having only discovered them in my 20s, when chefs had figured out how to capitalize on their inherent sweetness, it is only a story of love.

My first crush came from Alta, a restaurant in the West Village, where they emerge crispy and tangled with ​apples, crème fraîche, and pistachios​. The second came from ​Ina​, who roasts them with pancetta, then drizzles them with syrupy balsamic; and the third from a local spot, Next Door Kitchen, which tosses them with brown butter, cider-miso mustard, shaved apple, and crispy shallots.

What do these dishes all have in common? Acid. Specifically, a very sharp, bright dressing.

This recipe, from Eden Grinshpan’s Tahini Baby, is no exception. After the sprouts are roasted at high heat, they are tossed with a pomegranate butter, made from a mix of barely browned butter, olive oil, and pomegranate molasses. The mixture is not unlike the syrupy balsamic ​Ina uses in her recipe​, and the effect is the same, providing that acidic counterpoint Brussels sprouts so badly need.

Eden’s sprouts get an additional hit of acid from pomegranate arils, which not only look visually stunning but also provide pops of textural contrast: scattered over the sprouts just before serving, the arils release sweet-tart juices in every bite.

Friends, should you find yourself cooking for any Brussels sprouts skeptic, I have no doubt this dish will make them a believer. I find them completely addictive, and I hope you do, too.

Crispy Charred Brussels Sprouts with Pomegranate Butter, Step by Step

First, gather 2 pounds of Brussels sprouts.

Two pounds of Brussels sprouts on a countertop.

Trim the ends, halve them, and season them with salt and olive oil.

A bowl of halved Brussels sprouts seasoned with salt and olive oil.

Toss to coat.

Halved Brussels sprouts tossed with olive oil and salt.

Then transfer them, reserving the bowl, to a sheet pan that’s been heating in the oven as you chop. Shake the pan to distribute the sprouts.

A hot sheet pan filled with halved Brussels sprouts seasoned with olive oil and salt.

Meanwhile, gather the ingredients for the pomegranate butter: garlic or garlic powder, Aleppo pepper (or Silk chili, as I’m using here, or crushed red pepper flakes to taste), pomegranate molasses, olive oil, and butter.

A few seasonings on a countertop: garlic powder, silk chili, pomegranate molasses, olive oil, and butter.

Place the butter and olive oil in a small skillet on the stovetop over medium heat. When the butter begins to brown a little bit…

A small skillet filled with melted butter and olive oil.

… add the pomegranate molasses, garlic, and chili. Cook for just 1 minute.

A small skillet filled with pomegranate butter.

When the Brussels sprouts are done…

A sheet pan filled with roasted Brussels sprouts on a countertop.

… transfer them to the reserved bowl and toss with the pomegranate butter:

Roasted Brussels sprouts tossed with pomegranate butter.

To finish, you’ll need about 1/3 cup of pomegranate arils. Here’s an easy way to extract the arils:

A bowl full of pomegranate arils.
A platter of roasted Brussels sprouts tossed with pomegranate butter and pomegranate arils.
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A platter of roasted Brussels sprouts tossed with pomegranate butter and pomegranate arils.

Crispy Charred Brussels Sprouts with Pomegranate Butter

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Description

This is the Brussels sprouts recipe that will convert skeptics into believers, haters into lovers, naysayers into evangelists. Roasted at high heat until charred at the edges, then tossed with a simple pomegranate butter, these Brussels sprouts are completely addictive.

From Eden Grinshpan’s Tahini Baby. The only change I’ve made to the recipe is to omit the cilantro. I’ve made it with and without cilantro, and I prefer it without. 

Notes: 

  • Salt: I use Diamond Crystal kosher salt. If you use Morton or fine sea salt, use half as much. I find 2 teaspoons of Diamond Crystal kosher salt for 2 pounds of Brussels sprouts to be perfect, but if you are sensitive to salt, start with 1 or 1.5 teaspoons and adjust with more to taste at the end. 
  • Garlic: The original recipe calls for fresh garlic, which I have used and loved. For simplicity, I love using Burlap and Barrel’s garlic powder. If you use other garlic powder, be sure it is not salted; otherwise the dish will taste too salty. 
  • Chili powder: You can find Aleppo pepper at many grocery stores now — search Instacart to find where you might find it locally — or you can order it online. I love Burlap and Barrel’s Silk Chili, which is the Turkish variety of Aleppo. If you are sensitive to heat, use no more than 1teaspoon of Aleppo or Silk Chili. 
  • Sheet pan: I prefer using my X-Large sheet pan for this one — I find it gives the sprouts ample space/breathing room, which helps them brown more evenly. 

Ingredients

For the Brussels Sprouts

  • 2 pounds Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 teaspoons Diamond Crystal kosher salt, see notes above

For the Pomegranate Butter

  • 2 tablespoons salted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 2 medium garlic cloves, finely chopped or 1 teaspoon of garlic powder, see notes above
  • 1 to 3 teaspoons of Aleppo pepper, Silk chili or red chile flakes, optional, see notes above

For Serving

  • 1⁄3 cup pomegranate seeds

Instructions

  1. Preheat the oven to 425°F (convection roast if possible). Place a baking sheet on the middle rack to preheat while the oven heats. (This will help the sprouts crisp up.)

  2. Trim and discard the stem ends of the Brussels sprouts, and then slice them in half. In a large bowl, toss them with the olive oil and salt (see notes above). Carefully transfer the Brussels sprouts, reserving the bowl, to the hot baking sheet and shake the pan to distribute the sprouts evenly. 

  3. Roast for 15 to 20 minutes, until the sprouts are evenly golden, with lots of caramelized surfaces and some nicely charred edges — I find this takes the full 20 minutes, and I give the sprouts a toss after 15 minutes. Transfer the sprouts to the reserved bowl.

  4. Meanwhile, heat the butter and olive oil in a small skillet over medium heat. When the butter begins to brown a little, add the pomegranate molasses, garlic or garlic powder, and Aleppo (or other chili). Swirl to combine and cook until the garlic softens and is fragrant, about 1 minute.

  5. Drizzle the pomegranate butter over the roasted Brussels sprouts and toss to coat well. Transfer them to a serving plate and scatter the pomegranate seeds over the top. Taste. Adjust with more salt if necessary. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: oven, stovetop