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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


  • 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


  • 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.