Introduction
Meet your new favorite side dish — crispy roasted Brussels sprouts with glossy pomegranate molasses glaze. Every bite is sweet, tangy, and packed with flavor. The caramelized edges make these sprouts irresistible while the syrupy molasses adds a bold Middle Eastern twist.
This recipe is vegan, gluten-free, and ready in just 20 minutes. You only need a few simple pantry staples — Brussels sprouts, olive oil, garlic, and rich pomegranate molasses. It’s quick to make, easy to clean up, and looks beautiful on any table.
These pomegranate molasses Brussels sprouts fit every occasion. Serve them as a bright holiday side or as a fast weeknight vegetable dish. They pair perfectly with grains, roasted mains, or festive salads.
In this post, you’ll learn everything you need — from picking the best sprouts and making the glaze, to roasting tips for perfect crispiness and flavor. You’ll also find creative serving ideas to make this dish shine at your next dinner or celebration.
Simple, vibrant, and packed with bold flavor — these 20-minute vegan Brussels sprouts prove that healthy food can taste amazing.
Four more Brussels sprouts recipes, try our:
- Brussels Sprouts Slaw with Apple & Cranberry — Fresh, Crunchy, 10 Minutes
- How to Roast Brussels Sprouts: Time, Temp, and Pro Tips for Crunch
Why You’ll Love These Pomegranate Molasses Brussels Sprouts
1. Quick & Easy
You can make these pomegranate molasses Brussels sprouts in only 20 minutes. The prep is simple and the cleanup is fast. Just trim, toss, roast, and glaze. It’s the perfect choice when you want something fresh and flavorful without spending hours in the kitchen.
2. Vegan & Gluten-Free
This recipe is naturally vegan and gluten-free. It uses only whole, plant-based ingredients like Brussels sprouts, olive oil, and pomegranate molasses. You won’t need butter, cream, or processed sauces. Everyone at the table can enjoy it — from vegans to meat lovers.
3. Sweet-Tangy Flavor
The pomegranate molasses glaze brings a rich, sweet-tart balance that makes these sprouts shine. The flavor is deep but clean — no added sugar, no artificial sweetness. Each bite gives you a perfect mix of caramelized crisp and fruity tang.
4. Crispy Texture
These roasted Brussels sprouts come out golden and crisp on the outside while staying soft inside. The high-heat roasting makes the edges caramelize beautifully. Every forkful is crunchy, tender, and full of flavor.
5. Versatile for Any Occasion
Serve them for weeknight dinners, holiday feasts, or meal prep. They match almost any main dish — from grains to roasted veggies. You can even toss leftovers into a salad or grain bowl the next day.
These 20-minute vegan Brussels sprouts are simple, flavorful, and versatile — a must-try for anyone who loves bold, healthy food.
Ingredients You’ll Need (and Smart Substitutes)
1. Brussels Sprouts
Start with fresh Brussels sprouts. Trim the ends and cut them in half so they roast fast and evenly. Smaller sprouts get crispier, while larger ones stay tender inside. Choose firm, bright-green sprouts for the best flavor and texture.
2. Pomegranate Molasses
This is the star ingredient. Pomegranate molasses adds a deep, rich, tart-sweet flavor that makes these sprouts unforgettable. It’s thick, glossy, and slightly tangy. A small drizzle turns simple roasted Brussels sprouts into a gourmet side dish.
3. Olive Oil & Garlic
Use extra virgin olive oil to help the sprouts caramelize and crisp up. Add minced garlic for warmth and savory depth. Together, they balance the acidity of the molasses and make the flavor round and satisfying.
4. Optional Add-Ins
Boost flavor and texture with easy extras. Add toasted pecans or walnuts for crunch. Sprinkle chili flakes for gentle heat. Finish with lemon zest or a squeeze of juice for a bright, fresh note. These small touches make the dish shine.
5. Smart Substitutes
If you don’t have pomegranate molasses, use a mix of balsamic glaze and lemon juice or maple syrup with a touch of vinegar. The taste won’t be identical, but it gives the same sweet-tart depth. These swaps keep your vegan Brussels sprouts recipe just as delicious.
Simple ingredients, bold results — that’s what makes these pomegranate molasses Brussels sprouts a quick, crowd-pleasing side dish.
How to Make It — Step-by-Step (20 Minutes Total)
1. Prep
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Dry the sprouts well so they roast, not steam. This step sets you up for crispy vegan roasted Brussels sprouts.
2. Toss
Add halved Brussels sprouts to a bowl. Drizzle olive oil and add minced garlic, salt, and black pepper. Toss until every piece looks glossy. Even coating gives you great browning and flavor.
3. Roast
Spread the sprouts cut-side down on the sheet pan. Roast for 15 minutes. The edges should turn brown and crisp while the centers stay tender. This builds that caramelized flavor you want.
4. Glaze
Pull the pan out. Drizzle pomegranate molasses over the sprouts, then toss right on the pan. Return to the oven for 3–5 minutes. The glaze turns glossy and sticky-sweet, perfect for pomegranate molasses Brussels sprouts.
5. Finish
Transfer to a serving dish. Top with pomegranate seeds and fresh parsley or mint. Add a squeeze of lemon if you like extra brightness. Serve hot and enjoy this 20-minute vegan Brussels sprouts side dish.
Pro Tips for Perfect Results Every Time
1. Dry Sprouts Well
Pat the sprouts very dry before you roast. Wet sprouts steam and turn soft. Dry sprouts get crispy Brussels sprouts with caramelized edges.
2. Don’t Overcrowd the Pan
Spread them in a single layer. Leave space between pieces so hot air can flow. Crowded pans trap steam and kill crunch.
3. Use Real Pomegranate Molasses
Choose authentic pomegranate molasses, not grenadine or syrup. The real stuff tastes tart-sweet and bold. It makes the glaze shiny and rich.
4. Balance the Flavors
Taste and adjust. If the glaze feels too sweet, add a quick squeeze of lemon juice. The acidity brightens the pomegranate molasses Brussels sprouts.
5. Try an Air Fryer
For extra crunch, air-fry at 375°F (190°C) for 12–14 minutes, shaking halfway. You’ll get fast, 20-minute vegan Brussels sprouts with crackly leaves.
Serving Ideas & Variations
1. Holiday Side
Serve these pomegranate molasses Brussels sprouts with a vegan roast, lentil loaf, or fluffy couscous. The sweet-tangy glaze brightens rich mains. Add a quick tahini drizzle for a festive look.
2. Everyday Meal
Turn leftovers into a grain bowl. Toss the sprouts with quinoa, farro, or rice. Add chickpeas for protein and a squeeze of lemon. You get a fast, balanced, vegan weeknight dish.
3. Middle Eastern Twist
Boost the Levantine vibe. Sprinkle sumac for citrusy zing or Aleppo pepper for gentle heat. Finish with a swirl of tahini to make the glaze creamy and bold.
4. Nutty Crunch
Add texture with chopped pistachios, almonds, or pecans. Toast the nuts first for extra aroma. The crunch pairs perfectly with the caramelized sprouts and sticky glaze.
5. Color Contrast
Top with fresh pomegranate arils. They add brightness, juicy pops, and stunning color. This simple finish makes your 20-minute vegan Brussels sprouts camera-ready and party-worthy.
20-Minute Pomegranate Molasses Brussels Sprouts [Vegan]
20-Minute Pomegranate Molasses Brussels Sprouts [Vegan]
Ingredients
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper.
- Roast for about 15 minutes until golden and crisp on the edges.
- Drizzle pomegranate molasses over the roasted sprouts, toss well, and roast 3–5 minutes more.
- Finish with pomegranate seeds, herbs, and nuts before serving warm.
FAQS
1- What does pomegranate molasses taste like on Brussels sprouts?
It adds a bold sweet-tangy flavor with a rich, syrupy finish that balances the sprouts’ nuttiness.
2- Can I make these pomegranate molasses Brussels sprouts in an air fryer?
Yes. Air-fry at 375°F (190°C) for 12–14 minutes, shaking the basket halfway, then toss with the glaze.
3- What’s a good substitute for pomegranate molasses?
Use balsamic glaze + lemon juice, or maple syrup + a splash of vinegar. The flavor won’t be identical but stays sweet-tart.
4- How do I keep roasted Brussels sprouts crispy?
Dry them well, coat lightly with oil, and don’t overcrowd the pan. Roast cut-side down for deep caramelization.
5-Are these Brussels sprouts vegan and gluten-free?
Yes. The recipe uses plant-based ingredients and contains no gluten.
Conclusion
These pomegranate molasses Brussels sprouts prove that healthy food can be crave-worthy. They taste bold, sweet, and tangy. And they also cook fast, so you enjoy a 20-minute vegan side dish without stress.
They are quick, colorful, and full of flavor; therefore, they brighten any table. The glossy glaze looks beautiful, and the crispy leaves add a fun crunch.
Make them for festive gatherings and simple weeknight dinners. They fit holiday spreads, yet they also pair well with grain bowls or roasted mains. You get ease and elegance in one pan.
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