If you are looking for the easiest holiday side that feels both fresh and totally cozy, this Roasted Brussels Sprouts Salad is it. Crispy sprouts, a bright vinaigrette, and juicy pops of pomegranate make every bite perfection.This is such a great twist on the traditional brussels sprouts side for Thanksgiving.
Roasted Brussels Sprouts at a Glance
- 🕒 Total Time: 35 minutes (5 min prep + 30 min cook)
- 👪 Servings: 6 people
- 🍝 Cuisine Type: Mediterranean / Holiday Side Dish
- 🧂 Flavor Profile: Crispy-roasted Brussels sprouts with bright balsamic-garlic vinaigrette and juicy pomegranate arils, savory, slightly sweet and festive
- 📖 Dietary Info: Vegetarian; gluten-free if served without grain-based sides; dairy-free by default
- 📦 Storage Notes: Refrigerate in airtight container for 3–4 days; for best quality, serve pomegranate seeds fresh rather than freezing them
- ⭐ Why You’ll Love It: A vibrant, festive side dish that turns humble sprouts into something special, crunchy, colorful, full of flavor, and perfect for holiday tables.
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Why I Love This Recipe
I live for a warm salad situation, especially when it brings big flavor with almost no effort. And seeing as how Thanksgiving is just around the corner, I’d say most of us are already prepped for the big day. We have the turkey and gravy on lock down, plus a green salad, a few cocktails, and an assortment of sides. If you ask me, or anyone in my family, you can never have enough side dishes. They are hands down the best part of the meal.
That is exactly why this Roasted Brussels Sprouts Salad earns a spot on the table. Roasting the sprouts gives you those golden crunchy edges we all obsess over, and tossing them in a simple balsamic vinaigrette keeps things bright and tangy. The pomegranate arils add a juicy pop in every bite, which makes this feel festive without being fussy. It is the kind of side that works for Thanksgiving or any night you want something healthy, hearty, and absolutely delicious.
Jump to:
- Roasted Brussels Sprouts at a Glance
- Why I Love This Recipe
- Ingredients
- Substitutions
- How to Make Roasted Brussels Sprouts Salad
- How to Store Roasted Brussels Sprouts Salad
- How to Freeze Roasted Brussels Sprouts Salad
- 10 Tips + Tricks for the Best Roasted Brussels Sprouts Salad
- FAQs
- Similar Recipes
- Roasted Brussels Sprouts Salad
Ingredients
Substitutions
🧀 Cheese Options
- Parmesan — classic sharp and salty note.
- Feta or goat cheese — adds creamy tang and contrast.
- Pecorino Romano — a little funkier and saltier than Parm.
- Shaved manchego — for a nutty, Spanish twist.
🥓 Crunch + Texture Add-Ins
- Toasted almonds, pecans, or walnuts — all add warmth and crunch.
- Pumpkin seeds (pepitas) — nut-free and extra toasty.
- Crispy prosciutto or bacon — for smoky richness.
- Roasted chickpeas or lentils — for protein and crunch.
🍋 Dressing Variation
- Lemon vinaigrette — bright and zippy.
- Balsamic glaze — sweet, tangy, and perfect for fall.
- Maple Dijon — cozy, balanced, and amazing with Brussels sprouts.
- Apple cider vinaigrette — a go-to for autumn salads.
- Tahini dressing — for a creamy, nutty spin.
🍎 Fruit + Extras
- Dried cranberries or cherries — for sweetness and color.
- Pomegranate seeds — juicy pops of tartness.
- Apples or pears — add freshness and crunch.
- Avocado slices — for creaminess that ties it all together.
*For a full list of ingredients and instructions please see recipe card below.
How to Make Roasted Brussels Sprouts Salad
Step 1: Pre-heat oven to 425 degrees F. Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes.
Step 2: Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
Step 3: In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
Step 4: Add the roasted Brussels sprouts to the vinaigrette, and toss to combine.
Step 5: Top with the POM POMS. Toss to combine and serve immediately.
How to Store Roasted Brussels Sprouts Salad
To store, just cool them and transfer them to an airtight glass container. You can refrigerate them for 3-4 days. You can let it come to room temperate to eat or heat them on the stove or microwave them till warmed through.
How to Freeze Roasted Brussels Sprouts Salad
You can freeze roasted brussels sprouts for months. When its time to eat, thaw in the fridge overnight, and heat on the stove, microwave or oven till warmed through! I would recommend against freezing the pomegranate.
10 Tips + Tricks for the Best Roasted Brussels Sprouts Salad
- Halve the sprouts (or quarter the big ones). Even sizes roast evenly. This gives you crispy edges and tender centers… the dream combo.
- Dry the sprouts really well. Moisture = steaming. Dry sprouts = caramelized, golden goodness. A quick pat with a towel goes a long way.
- Roast at a high heat. Crank that oven so the sprouts actually char. The darker edges give the salad big flavor and balance the fresh components.
- Don’t overcrowd the pan. Give the sprouts space so they roast instead of wilt. If they’re touching, spread them out or use two sheet pans. Totally worth it.
- Let them roast undisturbed at first. Resist the urge to stir too early. Let one side get nice and crispy before flipping. Patience pays off here.
- Season generously. Salt brings out the sprouts’ sweetness and keeps the salad from tasting flat. Add pepper, chili flakes, or garlic powder if you’re in the mood.
- Balance warm + cold. Adding the warm sprouts to cool components (greens, cheese, nuts, dressing) gives you the most interesting texture. It’s what makes this salad feel special.
- Dress the salad while the sprouts are warm. Warm veggies soak up vinaigrette better, making everything taste brighter and more flavorful.
- Add a crunchy topper. Toasted nuts, seeds, or breadcrumbs give the whole salad personality and texture. Don’t skip the crunch it’s the best part.
- Finish with something bright. A squeeze of citrus or a sprinkle of fresh herbs wakes up the whole bowl and keeps the salad feeling fresh, not heavy.
FAQs
Can I substitute the pomegranate?
Cranberries, chopped dates, golden raisins, or even diced apples are great swaps.
How do I prep this ahead of time?
You can trim and halve the Brussels sprouts up to two days in advance and store them in an airtight container in the fridge. Roast them the morning of or even the day before, then rewarm in a hot oven for 5 to 7 minutes until the edges crisp back up. Whisk the vinaigrette in advance and keep it in a jar in the fridge. Toss everything together right before serving so the sprouts stay crispy and the pomegranate stays fresh.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Roasted Brussels Sprouts Salad
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- ½ teaspoon red pepper flakes
- 1 cup pomegranate arils
For the vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic chopped
- kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425 degrees F.
- Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. Toss to coat and arrange cut side down.
- Roast for 25 to 30 minutes until tender and the edges are crispy. Remove from the oven and set aside.
- In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
- Add the warm roasted Brussels sprouts to the vinaigrette and toss to combine. Top with pomegranate arils and serve warm.
Notes
- Halve the sprouts (or quarter the big ones). Even sizes roast evenly. This gives you crispy edges and tender centers… the dream combo.
- Dry the sprouts really well. Moisture = steaming. Dry sprouts = caramelized, golden goodness. A quick pat with a towel goes a long way.
- Roast at a high heat. Crank that oven so the sprouts actually char. The darker edges give the salad big flavor and balance the fresh components.
- Don’t overcrowd the pan. Give the sprouts space so they roast instead of wilt. If they’re touching, spread them out or use two sheet pans. Totally worth it.
- Let them roast undisturbed at first. Resist the urge to stir too early. Let one side get nice and crispy before flipping. Patience pays off here.
- Season generously. Salt brings out the sprouts’ sweetness and keeps the salad from tasting flat. Add pepper, chili flakes, or garlic powder if you’re in the mood.
- Balance warm + cold. Adding the warm sprouts to cool components (greens, cheese, nuts, dressing) gives you the most interesting texture. It’s what makes this salad feel special.
- Dress the salad while the sprouts are warm. Warm veggies soak up vinaigrette better, making everything taste brighter and more flavorful.
- Add a crunchy topper. Toasted nuts, seeds, or breadcrumbs give the whole salad personality and texture. Don’t skip the crunch, it’s the best part.
- Finish with something bright. A squeeze of citrus or a sprinkle of fresh herbs wakes up the whole bowl and keeps the salad feeling fresh, not heavy.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
I love this salad. During fall and winter it’s my go to.
I have made this two years in a row for the holidays. It’s a go-to that I’ll make every time now, and a hit with everyone!
My family asks me to make these every holiday!
Flavorful, simple to make - we had it for two holiday meals this year as it was such a hit.
Can frozen arils work for this dish?
sure - just thaw them and blot dry
Will this still be good if I make it a day or two ahead of time? Thank you
it will be good but it won't be SUPREME! The brussels will get a bit soft
This was so easy and delicious! The vinaigrette on these brussels sprouts hits just right and I love the crunchy pops of pomegranate. Yum!
I can’t believe it took me so long to finally make this recipe, but it blew my expectations out of the water! Love Brussels, but would never have thought of pairing them with poms—such an incredible combo! Was a total hit at the party I went to, this is going into our weekly dinner rotations, because it was so easy, too!
This was easy to make, so flavorful and disappeared quickly from our table - I’ll be making this one regularly! Thank you for another amazing recipe 🙂
Great side dish and very easy to make
Such a great combination! Once again Gaby hits it out of the park.
I can hardly wait to try these recipes. I was thinking of adding crispy crumbled bacon. Thank you for sharing. Merci beaucoup & Joyeux Noël!
Hi Gaby!
Looks amazing per usual! Do you think this would still be good to serve at room temp? Looking for a side I can prepare in advance..
Thank you!
yes it's great at room temp!
First, I love your blog! You have some amazing recipes. Also wondering about how many pomegranates I would need to get a cup of arils. I live in Portugal, can get fresh pomegranates fairly easily, but haven’t found the arils available separately. Pomegranates intimidate me a little bit—-how do I know they’re ripe and that the arils will be good (can they even be bad?). So many questions. Thanks Gaby!
I'd say about 2 whole pomegranates would do the trick no problem!! And you'll want to look for pomegranates that are heavy, that's always a good sign! And the arils will be ruby ruby red when you open them
This looks almost too pretty to eat!! Those Pom Poms are putting this dish over the top - do I have to wait for Thanksgiving? I think not!