Cumin Brussel Sprouts with Feta and Pomegranate

Brussel sprouts are an integral part of any holiday meal, but I tend to cook them without any rhyme or reason as soon as they are in season. They are extremely versatile, super easy and make for such a flavorful side dish all around. You can dress Brussel sprouts up or down depending on what you are in the mood for. Baking and roasting them is a great way to keep this vegetable healthier, but if I want something indulgent them deep frying is the way to go!

Tips for getting crispy Brussel sprouts

Keep Them Dry – moisture is not you friend when you are trying to crisp things up. Use a paper or kitchen towel to thoroughly dry the Brussel sprouts after you wash them.

Use High Heat – whether you are deep drying, roasting or sautéing the Brussel sprouts, it is imperative that you ensure the oven or pan is hot enough to get those crispy edges.

Space them out – make sure they are spaced out evenly on the sheet pan or sauté pan since over crowding them would create steam hindering the crispiness.

If Brussels are not your thing, check out delicious sides like this Cabbage Poriyal and Garlic Parm Potato Wedges for more inspiration on what to cook!

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5 from 1 vote

Cumin Brussel Sprouts with Feta and Pomegranate

These Brussels sprouts with a tangy cumin lemon dressing topped with creamy feta and pomegranate seeds are the perfect side dish for your holiday meal.
Prep Time15 mins
Cook Time40 mins
Servings:4

Ingredients

  • 2 pounds Brussels sprouts trimmed and cut into halves 
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Cumin dressing recipe below
  • Feta crumbled for garnish 
  • Pomegranate arils for garnish  

For Dressing

  • 1 lemon juiced 
  • 1/2 tablespoon maple syrup 
  • 1/2 teaspoon cumin freshly ground
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon turmeric

Instructions

  • Preheat the oven to 425F.
  • In a large bowl, toss Brussels sprouts with olive oil and salt. Spread evenly on sheet pan and roast in the oven until golden brown, about 20 minutes.
  • Remove Brussels sprouts from oven. Transfer to a serving platter, generously drizzle with lemon cumin dressing. Then garnish with crumbled feta, pomegranate arils and serve immediately.

For Dressing

  • In a small bowl, add lemon juice, maple syrup, cumin, salt, turmeric and whisk to combine.

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