Go Back
Roasted Brussels sprouts with pomegranate & feta

Roasted Brussels sprouts with feta, pomegranate and pine nuts

This easy side dish combines the nuttiness of roasted sprouts with salty feta, sweet pomegranates and crunchy pine nuts - and it's so pretty!

Course Side Dish
Cuisine British
Keyword Brussels sprouts, Gluten-free, low-carb, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Jeanne Horak


  • 500 g Brussels sprouts, trimmed
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp pine nuts
  • 75 g pomegranate arils
  • 75 g feta cheese, crumbled


  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 tsp honey
  • salt and black pepper


  1. Pre-heat the oven to 200C. Cut each sprout in half vertically and toss well in the olive oil to coat.

  2. Arrange the sprouts cut side down on a baking sheet - don't worry if some outer leaves have come loose.  Leave them on the sheet to crisp up. Roast for 15-20 mins or until the outer leaves are starting to turn golden and crispy. Check on them once and rotate the baking sheet if they are browning unevenly.

  3. In the meantime, heat a small non-stick frying pan and toast the pine nuts over medium heat until golden and fragrant - keep a close eye on them as they burn easily! Set aside when done.

  4. When the sprouts are done, toss them in a large bowl together with the pomegranate arils and crumbled feta to combine (reserve a couple of spoonfuls of each to sprinkle on top).

  5. Whisk together the dressing ingredients. Transfer the sprouts to a serving dish, pour over the dressing and top with the pine nuts and reserved pomegranate and feta.