Brussel Sprouts with Pomegranate and Toasted Nuts

Now, I feel this recipe may cause some controversy out there. I know the S word causes a great divide between people. Some people may quake in their boots when they see this. Others (I hope lots) will raise their hands with a cheer. Because, I for one, think sprouts ROCK. This salad comes together quickly, and is a sure-fire Christmas Day show stopper and crowd pleaser. Hell, I’d happily eat this every day of the year. The pomegranate seeds give a juicy burst of flavour to complement the roasted spouts. Throw in some toasted nuts and you’ve got a damn fine festive dish right there.

Just 150g (1 cup) of sprouts, contain more than enough of your recommended intake of these awesome components:

Vitamin K
Vitamin C
Vitamin B6

They’re a great source of iron, protein and potassium. Brussel sprouts are part of the cruciferous vegetable family and contain cancer-fighting glucosinolates. When you combine sprouts with a whole grain, you get yourself a nice complete protein. Do I need to go on about how AWESOME sprouts are?!

How do you feel about sprouts? Do you have a favourite dish? I’d love to hear! Don’t forget you can share your Rough Measures creations on Instagram, just use #roughmeasures so I can see!

I’ve also been nominated for a chance to win a place on the Kerala Blog Express, a trip to Kerala with other bloggers! I would absolutely LOVE to visit India, please do help me out by voting for me here. Thanks friends!

 Brussel Sprouts with Pomegranate and Toasted Nuts //

Brussel Sprouts with Pomegranate and Toasted Nuts //

Brussel Sprouts with Pomegranate and Toasted Nuts (v) (gf)


500g Brussel Sprouts
Seeds from ½ large pomegranate
Handful of almonds / cashews (toasted)
1 teaspoon pomegranate molasses
1 tablespoon EVOO
Salt + pepper


Preheat your oven to Gas Mark 5 / 190 C

Rinse your sprouts under some cold water. Trim the bottom of the sprouts, then slice them into halves or quarters. Place them on a baking tray with a drizzle of oil and some salt and pepper. Roast them for 25-30 mins until they’re soft and starting to crisp around the edge.

Once roasted, throw all your ingredients into a bowl and give a good mix. Serve immediately with an extra drizzle of oil, or a sprinkling of sumac.

Rough Measures Brussel Sprouts with Pomegranate

Brussel Spouts with Pomegranate and Nuts

Brussel Sprouts with Pomegranate and Toasted Nuts //



I’m entering this juicy dish for #recipeoftheweek with A Mummy Too

Link up your recipe of the week

8 thoughts on “Brussel Sprouts with Pomegranate and Toasted Nuts

  1. I love sweet sprouts not bitter, but then maybe I’d even like them now who knows. This dish looks SO healthy and good, thanks for all the helpful info too. Have voted for you, hope you get to go that would be beyond amazing!! 🙂

    1. Amy, they’re are on another level of flavour when roasted! And with the pomegranate – perfection! Thank you for voted! Keep your fingers crossed for me 🙂

  2. I totally agree! Sprouts rock – love the flavours here and your photos look mouthwatering! I adored India when I visited – you have my vote!

  3. I love love love sprouts! They can be a bit bitter if ill prepared but I just love popping them into the oven to roast. A little sprinkle of salt and pepper and I’m good to go! I’ve roasted sprouts and paired them with walnuts and dried cranberries but I can’t wait to try them with pomegranates! xo

    1. Yay for sprout lovers! I’m trying to convert a lot of my friends, but they are a bit skeptical. I think this recipe will change any sprout haters mind! Happy Holidays to you Gen xox

Thank You! I love hearing from you all.