Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) Brussels sprouts, trimmed and halved
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 3 tbsp pomegranate molasses
- 1 tbsp fresh orange juice
- 1 tsp honey or maple syrup (optional)
- 1/4 tsp red pepper flakes or Aleppo pepper (optional)
- 1/3 cup shelled pistachios, toasted and roughly chopped
- 1 tsp finely grated orange zest
Do This
- 1. Preheat oven to 450°F (232°C) with a rimmed sheet pan inside.
- 2. Toss sprouts with 2 tbsp oil, 3/4 tsp salt, and pepper; arrange cut-side down on hot pan.
- 3. Roast 15 minutes until deeply browned on the cut sides.
- 4. Stir glaze: pomegranate molasses, 1 tbsp oil, orange juice, honey, and red pepper flakes.
- 5. Drizzle glaze over sprouts, toss, and roast 4–5 minutes more to lacquer.
- 6. Transfer to a bowl; toss with pistachios and orange zest. Finish with remaining 1/4 tsp salt and serve hot.
Why You’ll Love This Recipe
- Sweet-tart pomegranate molasses creates a glossy, caramelized finish that hugs every leaf.
- Hot-sheet-pan roasting delivers irresistibly crisp edges and tender centers.
- Toasty pistachios and bright orange zest add crunch and zing with minimal effort.
- Perfect for weeknights or holiday tables; pantry-friendly and scales easily.
Grocery List
- Produce: Brussels sprouts, 1 large orange (for zest and juice), optional fresh parsley or mint, optional pomegranate arils
- Dairy: None
- Pantry: Pomegranate molasses, extra-virgin olive oil, shelled pistachios, kosher salt, black pepper, red pepper flakes or Aleppo pepper (optional), honey or maple syrup (optional), flaky sea salt (optional)
Full Ingredients
Roasted Brussels Sprouts
- 1.5 lb (680 g) Brussels sprouts, trimmed and halved (quarter any very large ones)
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Pomegranate Molasses Lacquer
- 3 tbsp pomegranate molasses
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh orange juice
- 1 tsp honey or maple syrup (optional, for balance)
- 1/4 tsp red pepper flakes or Aleppo pepper (optional)
- Pinch of freshly ground black pepper
To Finish
- 1/3 cup shelled pistachios, toasted and roughly chopped
- 1 tsp finely grated orange zest
- 1/4 tsp kosher salt (to finish), plus flaky sea salt to taste (optional)
- 2 tbsp chopped flat-leaf parsley or mint (optional)
- 2–3 tbsp pomegranate arils (optional garnish)
Step-by-Step Instructions
Step 1: Heat the oven and pan
Place a rimmed sheet pan on the center rack and preheat the oven to 450°F (232°C). A hot pan jump-starts browning and prevents steaming, giving the sprouts crisp edges.
Step 2: Prep the Brussels sprouts
Trim the stem ends and remove any loose, yellowed leaves. Halve lengthwise (quarter very large sprouts so all pieces are similar in size). Pat very dry with a clean towel—dry sprouts brown better.
Step 3: Season and start roasting
In a large bowl, toss sprouts with 2 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Carefully spread them cut-side down on the preheated sheet pan in a single layer with a little breathing room. Roast for 15 minutes without stirring, until the cut sides are deeply caramelized.
Step 4: Mix the lacquer
While the sprouts roast, whisk together pomegranate molasses, 1 tbsp olive oil, orange juice, honey or maple syrup (if using), red pepper flakes (if using), and a pinch of black pepper. The glaze should be thick but pourable; add an extra 1–2 teaspoons orange juice if it seems very stiff.
Step 5: Glaze and finish roasting
Pull the pan from the oven. Drizzle the glaze over the sprouts and quickly toss on the pan to coat. Return to the oven for 4–5 minutes, until the glaze is bubbling and glossy and the sprouts are lacquered but not scorched. Keep an eye on them—the sugars can darken quickly in the last minute.
Step 6: Toast the pistachios
If your pistachios aren’t already toasted, warm them in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly golden. Let cool slightly, then roughly chop.
Step 7: Finish and serve
Transfer the glazed sprouts to a warm platter. Toss with the chopped pistachios and sprinkle with 1 tsp finely grated orange zest. Finish with the remaining 1/4 tsp kosher salt and a pinch of flaky sea salt if you like. Garnish with chopped parsley or mint and a few pomegranate arils for color. Serve hot.
Pro Tips
- For maximum crispness, dry the sprouts thoroughly and preheat the sheet pan.
- Don’t overcrowd the pan—space encourages browning instead of steaming.
- Return the glazed sprouts to the oven only briefly; the molasses can burn if left too long.
- Convection users: set to 425°F (218°C) fan and start checking 2–3 minutes earlier.
- Quarter extra-large sprouts so all pieces roast at the same pace.
Variations
- Smoky-savory: Crisp 3 oz diced pancetta in a skillet; toss in with the pistachios and zest.
- Sesame twist: Swap pistachios for 3 tbsp toasted sesame seeds and finish with a drizzle of tahini.
- Creamy finish: Crumble 2–3 tbsp feta over the plated sprouts for a salty, creamy contrast.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (204°C) for 8–10 minutes to re-crisp. For entertaining, roast the seasoned sprouts (Step 3) up to 1 day ahead; cool, cover, and refrigerate. Reheat at 425°F (218°C) for 5–7 minutes, then glaze and finish as directed. Toast pistachios up to a week ahead and store airtight at room temperature.
Nutrition (per serving)
Approx. 260 calories; Fat 16 g; Carbohydrates 28 g; Fiber 8 g; Protein 8 g; Sodium 480 mg. Estimates based on 4 servings and include pistachios; optional ingredients not included.
