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Odd couple makes perfect red-green holiday side dish

Recipe: Roasted Brussels sprouts with pomegranate

Brussels sprouts and pomegranate arils combine for a perfect holiday color combination.

Brussels sprouts and pomegranate arils combine for a perfect holiday color combination.

Photos by Debbie Arrington

Brussels sprouts and pomegranate – two late fall/early winter favorites – may seem like an unusual pairing, but this odd couple works surprisingly well in this cool-season side dish. And the color combination is perfect for the holidays.

Cooked Brussels sprouts in a glass dish
Brussels sprouts are especially flavorful roasted.

I nicknamed this dish “rubied sprouts.” The pomegranate arils – the juicy seed sacs – look like little gems against the emerald green leaves of roast Brussels sprouts. Added just before serving, the pomegranate arils are warmed by the sprouts but don’t burst.

Pomegranate balsamic vinegar intensifies the sweet-tart flavor. (My vinegar came from Park Winters, Other fruity balsamics such as fig would work as well.

Got company coming? This recipe can be doubled or tripled; just use a larger baking dish.

Roasted Brussels sprouts with pomegranate

Makes 3 to 4 servings


2 cups Brussels sprouts, trimmed and halved

2 tablespoons extra-virgin olive oil

1 to 2 tablespoons pomegranate balsamic vinegar or other fruity balsamic vinegar

1 teaspoon lemon pepper

¼ teaspoon Old Bay seasoning

¼ cup pomegranate arils (seed sacs)


Preheat the oven to 350 degrees F.

Brussels sprouts and pomegranate seeds on a plate
A colorful side dish for any holiday meal.

In a shallow baking dish, place trimmed and halved Brussels sprouts. Add olive oil and stir to coat. Drizzle pomegranate balsamic vinegar over sprouts and stir gently. Sprinkle sprouts with lemon pepper and Old Bay seasoning; stir again.

Roast in a 350-degree oven until fork tender, stirring once (about 30 to 40 minutes, depending on size of sprouts).

Remove from the oven. Gently stir in pomegranate arils. Serve warm.


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Dig In: Garden Checklist

For week of June 4:

Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.

* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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