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5 from 1 vote

Brussels Sprouts and Broccoli Recipe

Our Brussels sprouts and broccoli recipe is made with pomegranate and chickpeas. It's a nutritious and flavorful side dish that's easy to make. This dish combines the earthy flavors of roasted Brussels sprouts and broccoli with the sweetness of pomegranate and the nuttiness of chickpeas. 
Prep Time10 minutes
Cook Time30 minutes
Total Time1 hour 20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: brussels sprouts and broccoli
Servings: 4
Calories: 245kcal

Ingredients

  • 2 cups Brussels sprouts rinsed and cut in half
  • 1 ½ cups broccoli fresh or frozen
  • ½ can chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup Pomegranate arils
  • cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 teaspoon fresh orange zest
  • Pinch of crushed red pepper flakes optional

Instructions

  • 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.
  • Bake. Bake for 25-30 minutes, stirring halfway through roasting.
  • 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.
  • Serve. Pour the dressing over the salad, tossing to combine. Top the salad with pomegranate arils. Serve warm or at room temperature.

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.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 11g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 647mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 70mg | Calcium: 46mg | Iron: 2mg