Brussels Sprouts and Broccoli

Brussels sprouts and broccoli with pomegranate and chickpeas combine the earthy flavors of roasted Brussels sprouts and broccoli with the sweetness of pomegranate and the nuttiness of chickpeas. It’s a nutritious and flavorful side dish that’s easy to make.

The perfect combination of textures and tastes will satisfy your craving for flavor while also providing a healthy dose of vitamins and nutrients.

Trying to eat more veggies? Aren’t we all? Here are some meals that easily (and deliciously) help you to incorporate more vegetables into your diet:

Veggie loaded Sheet Pan Eggs
Ground Turkey Soup with veggies
Chicken Zoodle Soup with zucchini noodles
Flavorfully seasoned Sheet Pan Chicken and Veggies

Ingredients

• Brussels sprouts and Broccoli – This salad also works well with cauliflower and asparagus, so feel free to swap out veggies if you want. Frozen broccoli works well for this salad as well.
• Chickpeas – If you’re not a fan, you can substitute them with white beans or kidney beans.
• Extra virgin olive oil – Any type of high-quality cooking oil like avocado or coconut oil will be fine.
• Smoked paprika – If you don’t have smoked paprika on hand, you can use regular paprika or even chili powder for a hint of spiciness, but smoked provides a rich flavor other spices can’t replicate, so use it if you can.
• Salt
• Black pepper
• Pomegranate arils – If pomegranate arils are not available, you can use dried cranberries or raisins. They provide just a touch of sweetness that balances out the bitterness in the veggies.
• Apple cider vinegar – Red wine vinegar or balsamic vinegar will work with a slightly different flavor.
• Dijon mustard – You can use whole-grain mustard or even honey mustard for a slight flavor variation.
• Dried thyme – If you don’t have dried thyme, you can use dried rosemary or dried oregano.
• Garlic powder – Fresh minced garlic can be used instead of garlic powder if you prefer, but the garlic flavor will be stronger.
• Fresh orange zest – If you don’t have an orange on hand, you can substitute it with lemon zest for a citrusy twist.
• Crushed red pepper flakes (optional) – You can also add a pinch of cayenne pepper or chili flakes for a touch of spicy heat.

What You’ll Love About this Recipe

• Unbeatable flavor: If you don’t like Brussels sprouts or broccoli, you need to try them like this. The combination of roasted Brussels sprouts, broccoli, and chickpeas is truly delightful.
• Yummy homemade dressing: The tangy and herbaceous dressing adds a refreshing twist to the salad.
• It’s quite pretty: The pomegranate arils provide a burst of sweetness and a pop of color, making this dish visually appealing.
• Nutritious and delicious: This method of making broccoli and Brussels sprouts is a great way to incorporate more vegetables into your diet.

How to Make

STEP ONE: Preheat the oven and prep the broccoli and sprouts. Preheat the oven to 400°F. Arrange the Brussels sprouts, broccoli, and chickpeas on a large baking sheet. Drizzle with olive oil, salt, pepper, and smoked paprika.

STEP TWO: Bake. Bake for 25-30 minutes, stirring halfway through roasting.

STEP THREE: Make the dressing. Whisk together the extra virgin olive oil, apple cider vinegar, dijon mustard, thyme, garlic powder, and orange zest. Season with salt, pepper, and crushed red pepper flakes.

STEP FOUR: Serve. Pour the dressing over the salad, tossing to combine. Top the salad with pomegranate arils. Serve warm or at room temperature.

What to Serve With This Salad?

This recipe can actually be a meal on its own! But it makes a lovely side dish. Here’s what pairs well with it:

• This roasted Brussels sprouts and broccoli salad pairs tastes wonderful with grilled chicken or salmon.
• Serve it alongside roasted potatoes or quinoa.
• For a vegetarian option, serve the salad with a side of creamy hummus and warm pita bread. You can eat it like a dip or wrap it in pitas.

Tips and Recipe Notes

• Fully preheat the oven before you put your veggies inside. This really helps with even cooking and, and gives you those crispy Brussels sprouts and broccoli you hope for.
• Cut the vegetables into similar sizes. This helps make sure they cook evenly.
• Don’t forget to stir the vegetables halfway through roasting! This helps them not to stick to the pan, and also promotes even browning.
• Use a blender or immersion blender to make your dressing quickly.

Can This Recipe Be Made Gluten-Free?

Yes, this recipe is naturally gluten-free. However, always double-check the labels of store-bought ingredients, like spices, to be sure they’re gluten-free, especially if you have specific dietary restrictions.

FAQs

How to Store Leftovers

Once the salad is topped with the dressing, it’s best to eat it while it’s fresh. This is when the texture and flavor will be the yummiest. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.

Can I Freeze Leftovers?

Unfortunately, this salad can’t be frozen. Freezing will likely cause the vegetables to become mushy and the dressing to separate when it thaws, and it just won’t taste or look very good.

How to Reheat

To reheat the leftovers, gently warm them in a skillet over medium heat, stirring occasionally until heated through. Be careful not to overcook the vegetables, and you may be able to maintain some of the original texture..

More holiday recipes

• Spinach & Artichoke Puff Pastry Wheels
• Old Bay Butter Roasted Turkey Breast
• Spice Cupcakes with Cream Cheese Frosting
• Chocolate Peppermint Cupcakes

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!

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