This roasted Brussels sprouts recipe is going to make you fall in love with this ‘not so popular’ veg.

If there would be an award for the least favorable vegetable, I think a lot of us would agree it would go to… :drumroll: BRUSSELS SPROUTS.

Jokes aside, but to be completely honest with you, I wasn’t a fan. And it was until recently when I discovered how to prepare them to taste delicious, juicy, and without any bitterness.

Brussel sprouts

I bet you are asking yourself why am I sharing with you a Brussels sprouts recipe instead of Christmas cookies? I do promise, I have Christmas cookies on my repertoire. But I generally prefer savoury food more than sweet therefore I started my Christmas menu with the sprouts.

Okay, I’m ready to be egged now. Just use vegan eggs, please. 🙂

For more Festive recipes check out my Festive Mulled wine post

Roasted Brussels sprouts

I’m sorry but this lockdown number 789565 is really getting to me so all the bad jokes are just coming out.

I hope you are all keeping safe and just taking it easy. Be mindful, eat good food and take care of yourself.

Roasted Brussels sprouts

The key ingredients for the Roasted Brussels sprouts are:

  • Brussels sprouts – Besides being the main ingredient, they are very nutritious – high in fibervitamins, minerals and antioxidants.
  • Dried Thyme – Dried thyme will give the Brussels sprouts that earthy, sweet, and floral note. In case you have fresh thyme on hand as well, it will work perfectly.
  • Pomegranate seeds – Speaking about the floral and sweet notes, pomegranate seeds are definitely a game-changer. Even if you are not a fan of the sweet and sour combination, trust me on this one.

You can also roast some carrots and parsnips. It’s a nice addition to every Christmas dinner.

Now, without further ado..let’s roast.

Roasted Brussels Sprouts – The tastiest recipe ever!

Course: Healthy, Snack+Sides


Prep time


Cooking time



This roasted Brussels sprouts recipe is going to make you fall in love with this ‘not so popular’ veg.


  • 1 purple onion (cut into 6)

  • 2 tbsp olive oil

  • 500g Brussels sprouts

  • 1 tbsp garlic powder

  • 1 tbsp dried thyme

  • 1 tsp salt

  • 1/4 tsp cracked black pepper

  • pomegranate seeds (as much as you prefer)


  • Steaming
  • Wash the Brussels sprouts, remove the stem ends and any bad outer leaves. (*see notes to reduce extra bitterness)
  • Over a pot of water, add a collapsible pot and add the Brussels sprouts. Cover, bring the water to a boil, then reduce to a simmer. Steam them for about 5 minutes. (**see notes)
  • Roasting
  • Once you finish steaming, lay the Brussels sprouts onto a baking tray previously covered with baking paper. Leave it to cool for a minute or so.
  • Mix the onion pieces in between the sprouts.
  • Now add the olive oil, garlic powder, thyme, salt and pepper. Coat the veggies with your hands for the best effect.
  • Put it in the oven to 200°C for 20-25min until golden. Turn them over halfway through.
  • Serving
  • Serve the Brussels sprouts warm or cold, depending on your preference. Sprinkle with as much pomegranate seeds as you like for that extra sweetness.


  • *In case you wish to reduce the bitterness of the sprouts, you can cut them in half.
  • **I prefer the steaming method over cooking as the Brussels sprouts will be less watery and also water-soluble vitamins won’t leach out.

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Brussels Sprouts Recipe

What do you think about this Brussels sprouts and pomegranate combination? Let me know in the comments below

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