I love a good vegetable side dish, especially around the holidays. My mom never let a meal go by without vegetables on the table, and I’ve kept that tradition going with my own family. Brussels sprouts were always one of my favorites, and this recipe takes them to a whole new level.
The flavor combination here is truly special: sweet and tangy pomegranate molasses, brown butter, and toasted hazelnuts for that perfect crunch. It’s one of those dishes that’s fancy enough for entertaining and easy enough to double (or triple!) when you’re hosting a bigger crowd. If you love Mediterranean side dishes, you’re in for a real treat. Let’s start by talking about how to get those roasted Brussels sprouts nice and crispy every time.
I’m telling you, this wintry Brussels sprouts dish is one roasted vegetable recipe you won’t want to miss!
What is the secret to crispy Brussels sprouts?
A hot oven. Yep, that’s really the secret! A hot oven is a dry oven. Brussels sprouts roast best at 425 °F. You can even crank it up to 450 °F if your oven runs cool. Make sure the sprouts are completely dry after washing—leftover moisture will cause them to steam instead of brown. A single layer on the sheet pan is also important. If they’re too crowded, they’ll come out soft instead of crisp. With their crispy caramelized edges, these Brussels sprouts are one of the best fall vegetable recipes out there!
What is the best oil for frying and roasting Brussels sprouts?
Olive oil works beautifully for roasting because it helps caramelize the edges without burning. If you're pan-frying sprouts, avocado oil is a better choice because of its high smoke point. Both bring out that nutty flavor Brussels sprouts are known for.
Should you soak Brussels sprouts before roasting them?
Some cooks prefer to soak Brussels sprouts before cooking to reduce bitterness, but I don’t find it necessary, especially when I’m roasting them at a high temperature. Roasting transforms their flavor and brings out their natural sweetness. Just trim the ends, cut them in half, dry well, and you’re good to go. After washing, of course!
What the heck is a supremed orange? And how do you supreme an orange?
Let’s start at the beginning. What is a supremed orange?
A supremed orange has had its peel, pith, and inner membranes removed, leaving just the juicy flesh behind—usually in bite-sized pieces. This elegant culinary technique is bitterness-free and perfect for salads or desserts. Supreming citrus is an easy way to elevate a recipe, and it’s worth the little bit of extra work!
Now for the nitty-gritty: How to Supreme an Orange
Step 1: Slice off both ends of the orange so it stands flat.Start by cutting off both ends of the orange by about ¼ inch so it can stand up by itself.
Step 2: Following the curve of the fruit, slice away the peel in strips.Use the shape of the fruit as a guide to slice away the peel from top to bottom in small sections. Try to remove as much of the pith as possible without cutting into the flesh of the orange. You can always go back and trim the pith again if necessary.
Step 3: Release the fruit segments from the membrane.Do this step over a bowl to catch any juice that drips out! After your orange is peeled, make two angled cuts along the inside of each membrane to release each segment of fruit. There will still be some bits of orange stuck to the membrane when you’re done—I like to give it a good squeeze and get all the juice out. Then I freeze the juice in ice cube trays and use it in cocktails or spritzers later!
A Quick Note on Pomegranate Molasses
This recipe uses pomegranate molasses, a thick, tangy syrup that adds a deep flavor to lots of different dishes. Pomegranate molasses is a staple in Middle Eastern cooking and one of my favorite pantry ingredients. If you’re curious to learn more about pomegranate as an ingredient, make sure to check out the other gourmet side dishes below!
Looking for more healthy vegetable recipes?
More Yummy Mediterranean Side Dish Recipes
Roasted Brussels Sprouts Recipe with Pomegranate Molasses, Oranges, and Hazelnuts
Crispy roasted Brussels sprouts tossed with oranges and pomegranate molasses. Serve them up with za’atar-spiced labneh, brown-butter orange zest, and toasted hazelnuts. This Mediterranean-inspired side dish is perfect for Thanksgiving, Christmas, and cozy dinners at home.
Ingredients
Instructions
- Preheat the oven to 425 °F. Toss the Brussels sprouts with the olive oil, pomegranate molasses, salt, and pepper. Spread them out in a single layer on a baking sheet and roast on the center rack of your oven for 15 to 20 minutes, or until tender and browned.
- Zest your orange until you have 1 teaspoon of zest, then supreme the orange (instructions are in the blog article above if you need them). Cut the supremed slices in half across and reserve.
- Melt the butter in a small shallow pan over medium heat. Cook, swirling regularly, until the butter turns golden brown and has a nutty aroma (3 to 4 minutes) being careful not to burn it. Immediately remove from heat and stir in the orange zest. Set aside.
- Combine the garlic, za’atar, and labneh in a mixing bowl, then spread the mixture out on your serving platter.
- Once they are ready, transfer the roasted Brussels sprouts onto the same platter. Drizzle with the brown butter, evenly distribute the orange slices on top, and sprinkle with toasted hazelnuts and red onions. Enjoy!
