Roasted Brussels Sprouts with Pomegranate Molasses

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Roasted Brussels Sprouts with Pomegranate Molasses came together accidentally in my kitchen, but you’ll cook this dish on purpose again and again. And pomegranate molasses will become your new favorite kitchen condiment. 

Roasted Brussels Sprouts and Pomegranate Molasses – A Perfect Match

brussels sprouts and cauliflower on white plate with yogurt topping

Roasted Brussels Sprouts with Pomegranate Molasses is adapted from a brussels sprouts dish in Amelia Saltsman’s cookbook – The Seasonal Jewish Kitchen. I was drawn to her use of pomegranate molasses with the brussels sprouts – a favorite ingredient from my Tasting Jerusalem group. If you’re not familiar with pomegranate molasses, think of it as the balsamic vinegar of the Middle East.

A Last Minute Hanukkah Meal

I approach large dinner parties in a very methodical manner with color-coded shopping and planning lists. But when I cook midweek meals, I prefer an unplanned “Chopped” approach. Give myself 30 minutes, open my basket (fridge), and go. It frees me from an even longer to-do list and forces me to think creatively, using up what I already have in the house.

uncooked brussels and cauliflower with pomegranate molasses, yogurt sauce and walnuts

So on the second night of Hanukkah with no dinner plan, I began my Chopped research. I perused the vegetable drawer and the freezer – finding some frozen latkes, snack size applesauces, sour cream, brussels sprouts, half of a purple cauliflower, and a container of pomegranate arils. Remembering Amelia’s recipe, I decided the vegetable dish would be the star attraction and topped with applesauce and sour cream, the frozen latkes could play second fiddle.

My Adaptation of Amelia’s Roasted Brussels Sprouts

I read through Amelia’s recipe, modified it for brevity and to incorporate what I had on hand. She suggests parboiling the brussels first – I just cut mine in half and roasted them. I chopped up the purple cauliflower and put it on the same roasting pan. I prepared a version of her labneh sauce she calls “shanklish” using greek yogurt. And I grabbed the rest of the walnuts leftover from my rugelach making. The oven temp for roasting vegetables and heating the frozen latkes was a perfect match and so my impromptu dinner was well on its way.

roasted brussels sprouts on white plate with serving spoon

The yogurt sauce is a nice addition to the dish but you can omit it if you want to keep it dairy-free. Also, if you don’t have za’atar (an earthy spectacular Middle Eastern spice blend – read about it here), then just use the thyme, red and black pepper and salt. We ate the leftovers without the yogurt sauce the following night and it was still satisfying and flavorful.

But remember, you can also plan ahead to make this dish. Add it to your Thanksgiving menu, for example. No need to wait for a busy weeknight like me. 

roasted brussels sprouts with yogurt topping and purple cauliflower on a white plate

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roasted brussels sprouts with yogurt topping and purple cauliflower on a white plate
5 from 8 votes

Roasted Brussels Sprouts with Pomegranate Molasses

This roasted vegetable dish with the yogurt topping could easily serve as the centerpiece of a meatless meal and depending on how you plate it, it could also serve as the visual centerpiece of your holiday buffet!
Course Side Dish
Cuisine Holiday Cooking, Middle Eastern
Keyword brussels sprouts, pomegranate molasses
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 129 kcal
Author Beth Lee


Roasted Vegetables

  • 1 pound brussels sprouts cut in half
  • 1/2 head cauliflower cut into florets
  • 1 tablespoon olive oil
  • salt and pepper to your liking 1/2 teaspoon or so each
  • 1 - 2 tablespoons pomegranate molasses
  • 1/2 cup toasted walnuts coarsely chopped or left whole
  • 1 - 2 tablespoons fresh pomegranate arils

Yogurt Sauce

  • 1/2 cup labneh Greek yogurt or regular plain yogurt
  • 1 teaspoon za'atar
  • 1/4 teaspoon dried thyme or 1 small fresh sprig thyme
  • 1/4 teaspoon aleppo pepper or cayenne
  • a pinch of salt and pepper


  1. Preheat your oven to 400 degrees.
  2. Place brussels sprouts and cauliflower on a parchment-lined roasting pan (I use a large cookie sheet). Pour olive oil on the vegetables and sprinkle on the salt and pepper. Give it all a toss right on the sheet to coat the veggies with the oil.
  3. Roast for 15 minutes.
  4. While the veggies are roasting, mix up your yogurt sauce - place all ingredients in a small bowl and combine. Any subset of the ingredients that you have on hand will be super tasty so don't worry about having them all - even just plain yogurt would be a nice accompaniment.
  5. After 15 minutes of roasting, mix the veggies around, cook for 5 more minutes.
  6. Check for doneness (can a fork pierce through easily?). If nearly done, pour on about 1 tablespoon of the pomegranate molasses and toss around with some tongs and put the sheet back in the oven for 5 more minutes.
  7. Remove from the oven, squeeze on a bit of lemon juice (optional but in our house, everything is better with a squeeze of lemon).
  8. Place the veggies on a serving dish of choice, sprinkle on walnuts, the rest of the pomegranate molasses, and the fresh pomegranate arils and serve with a dollop of the yogurt sauce, if desired.

Recipe Notes

Inspired by a recipe in Amelia Saltsman's Seasonal Jewish Kitchen

Roasted Brussels and Cauliflower with Pomegranate Two Ways and a Za'atar Yogurt Sauce

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27 Responses to Roasted Brussels Sprouts with Pomegranate Molasses

  1. Jenni November 18, 2019 at 4:03 pm #

    5 stars
    This recipe sounds so fantastic! All those flavors and textures all zinging together? Wonderful!

    • Beth Lee November 18, 2019 at 9:10 pm #

      The flavors definitely do a happy dance in this recipe!

  2. Sandi November 18, 2019 at 3:45 pm #

    5 stars
    I am LOVING the colors in this Brussels sprouts recipe…it will be perfect for the holidays.

    • Beth Lee November 18, 2019 at 9:09 pm #

      Everything tastes better with pomegranate molasses and looks better with pomegranate arils right?! πŸ™‚

  3. Kate December 18, 2018 at 11:08 am #

    5 stars
    I absolutely love roasted sprouts and I MUST try them with your za’atar yogurt!

    • Beth Lee December 18, 2018 at 1:09 pm #

      Try it! You’ll like it. I promise!

  4. Abeer Rizvi December 18, 2018 at 10:36 am #

    5 stars
    Such a unique side dish! The addition of pomegranate really takes this over the top!

    • Beth Lee December 18, 2018 at 10:38 am #

      Thanks for coming back by to let me know you loved them! I’m so glad!

  5. Abeer Rizvi November 20, 2018 at 10:11 am #

    5 stars
    My family loves brussel sprouts but I have never made them with all these other fabulous ingredients… Yum!

    • Beth Lee November 20, 2018 at 11:14 am #

      You’ll love them! I hope you give it a try.

  6. Aimee Shugarman November 20, 2018 at 9:27 am #

    5 stars
    Perfect comfort food!!

    • Beth Lee November 20, 2018 at 11:13 am #

      Right? And a great dish for vegetarians!

  7. Wilhelmina Wessel October 3, 2018 at 3:49 am #

    5 stars
    I’ve never tried pomegranate molasses but it sounds delicious. I love all things pomegranate so I’m sure I will love it. This dish looks amazing as well!

    • Beth Lee October 3, 2018 at 10:25 am #

      I like to say to think of pomegranate molasses as the balsamic vinegar of the Middle East. So versatile. Once you try it, you will never stop using it!

  8. Eileen Kelly October 2, 2018 at 6:40 pm #

    5 stars
    My son is visiting from California! We drove to my favorite farm for purple cauliflower today! Plus I got Brussels Sprouts! It is destiny for me to make this recipe tomorrow! Love the flavors of the yogurt sauce too! Everything goes so well together.

    • Beth Lee October 2, 2018 at 8:07 pm #

      Oh yay! This just brightened my otherwise less than stellar day! And yay for Californians .

  9. [email protected] November 15, 2016 at 7:33 pm #

    I love pomegranate molasses. And as a recent convert to this condiment of choice, I’m all about using it in vegetable dishes to spruce them up. Like you, my weeknight cooking looks rather haphazard as I try to use up what’s around. Add some pomegranate molasses and poof! Who has to know that it all began as an effort to use up vegetables πŸ™‚

    • Beth Lee November 15, 2016 at 9:46 pm #

      With a little imagination and few great staples like pom molasses – so much can happen often with so little. But it did take me years to figure that out! I learn so much reading everyone else’s blog and a few episodes of Chopped every now and then πŸ™‚

  10. Liz @ I Heart Vegetables February 23, 2016 at 7:21 pm #

    Yum!! This sounds delicious! I love the idea of a yogurt sauce!

    • Beth Lee February 24, 2016 at 10:12 am #

      Good without it, even better with! Thanks for stopping by Liz!

  11. Hannah January 8, 2016 at 8:01 pm #

    Beth, I will stop by for one of your 30 minute week night meals anytime! This sounds absolutely delicious and is such a pretty dish, too, with all the color and texture. Pomegranate molasses is a perfect pantry staple. I like your “Chopped” philosophy for mid-week dinners – definitely inspiring!

  12. Anne December 19, 2015 at 5:00 pm #

    This looks amazing!!! I love brussels sprouts and this looks even better than normal!!!

    • Beth Lee December 19, 2015 at 5:07 pm #

      I love the name of your blog Anne! Thanks for stopping by. These really were great – if you don’t already have pomegranate molasses in your pantry, get some. I bet you would come up with some really creative ways to use it! Have a wonderful holiday season.

  13. Velva December 13, 2015 at 5:50 pm #

    This looks so good! Brussels sprouts are one of my favorite vegetables and I hope to have a garden full of them soon. The pomegranate molasses is really a great addition.

    I barely survive mid-week meals :-/


    • Beth Lee December 14, 2015 at 6:49 am #

      Hi Velva – wow – brussels in your garden! Pom molasses is such a great pantry item – sometimes I forget it’s there and am so happy when I remember it. I loved it combined with the fresh arils. Midweek meals are tough – but I find not thinking about them works better for me than hyper-planning. I know it’s illogical, but what can I say πŸ™‚

  14. Deb|EastofEdenCooking December 11, 2015 at 5:11 pm #

    I am familiar with 30 minute dinner planning as well! What a wonderful way to prepare winter vegetables. The yogurt dressing is sublime!

    • Beth Lee December 12, 2015 at 8:34 am #

      Thanks for stopping by Deb. Hope you are having a delicious and peaceful holiday season. I really love the fresh arils and the tangy molasses in this recipe. Amelia’s recipe was such a great springboard!

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