Go Back
Close-up of roasted Brussels sprouts glazed with pomegranate molasses, garnished with fresh parsley and pomegranate seeds.

20-Minute Pomegranate Molasses Brussels Sprouts [Vegan]

These pomegranate molasses Brussels sprouts are crispy, tangy, and naturally sweet. The glaze adds bold Middle Eastern flavor, turning a simple vegetable into a stunning vegan side dish perfect for both holidays and weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Middle Eastern-Inspired, vegan fusion
Calories: 160
Ingredients Method

Ingredients
  

  • 1 lb 450 g Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1½ tbsp pomegranate molasses
  • Salt and black pepper to taste
  • ¼ cup pomegranate seeds for garnish
  • 2 tbsp chopped parsley or mint optional
  • 2 tbsp toasted pecans or walnuts optional

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper.
  3. Roast for about 15 minutes until golden and crisp on the edges.
  4. Drizzle pomegranate molasses over the roasted sprouts, toss well, and roast 3–5 minutes more.
  5. Finish with pomegranate seeds, herbs, and nuts before serving warm.