Name: Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 pounds (900 grams) small to medium Brussels sprouts, halved lengthwise; 2 tablespoons extra-virgin olive oil; Kosher or sea salt, to taste; Freshly ground black pepper, to taste; 4 tablespoons (60 milliliters) pomegranate molasses, divided; 1 cup (100 grams) walnut halves, toasted; 1 cup (225 grams) Shanklish (see note for recipe); 2 cups (450 grams) labneh, homemade or store-bought; 1 tablespoon za’atar; Leaves from 6 thyme sprigs, chopped or crushed; 1/2 to 1 teaspoon Aleppo pepper; 1/2 to 1 teaspoon kosher salt

If you’re on the hunt for that perfect balance of nutty, tangy, and little bursts of sweetness, this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe is seriously the one to try. It’s one of those dishes that’s both comforting and a little exotic, thanks to the pomegranate molasses and Za’atar spices that really step up the flavor game. Whether you’re making a quick weeknight side or jazzing up your holiday spread, you’ll find that these Brussels sprouts steal the show every time.

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Why You’ll Love This Recipe

Complex flavors made simple: The combo of pomegranate molasses and toasted walnuts adds a mysterious depth without complicated prep.
Perfectly crispy on the outside, tender inside: Roasting the Brussels sprouts brings out their natural sweetness and crunch.
Versatile and wholesome: This dish pairs beautifully with everything from grilled meats to casual weeknight dinners.
Nutty and tangy finish: Shanklish here is the secret cheese that guests always ask about.

A white dish filled with roasted green Brussels sprouts that have browned, crispy edges. On top, there are many light brown walnut pieces scattered evenly, adding texture and color contrast. To the side, on the white marbled surface, there is a small white bowl containing white creamy sauce with black pepper sprinkled on top. A silver spoon rests in the dish among the Brussels sprouts, slightly visible. The photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts with Walnuts and Pomegranate, Brussels Sprouts with Walnuts and Pomegranate, roasted Brussels sprouts side dish, healthy Brussels sprouts recipe, festive Brussels sprouts with pomegranate

Ingredients You’ll Need

Each ingredient in this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe plays a starring role. I like how the tangy pomegranate molasses contrasts with the creamy labneh and savory Shanklish—a Lebanese cheese I first discovered in a local market and instantly fell in love with!

Flat lay of small to medium halved Brussels sprouts, toasted walnut halves, a small white bowl of extra-virgin olive oil, a small white bowl of pomegranate molasses, a small white bowl of labneh, a small white bowl of crumbled Shanklish cheese, fresh thyme sprigs with some chopped leaves visible, a small white bowl of za’atar spice, a small white bowl of Aleppo pepper, and a small white bowl of kosher salt, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Brussels Sprouts with Walnuts and Pomegranate, Brussels Sprouts with Walnuts and Pomegranate, roasted Brussels sprouts side dish, healthy Brussels sprouts recipe, festive Brussels sprouts with pomegranate

Brussels sprouts: Choose small to medium ones for even roasting and better texture.
Extra-virgin olive oil: Use a good quality oil as it makes a difference in the roasting flavor.
Pomegranate molasses: The tangy sweet essence is key—make sure it’s fresh for that zing.
Walnut halves: Toasted walnuts add a lovely crunch and nutty richness.
Shanklish: This crumbly cheese adds a uniquely tangy and herbal note—if you can’t find it, labneh with za’atar is a nice fallback.
Labneh: Creamy and tart, it balances the robust flavors beautifully.
Za’atar: This Middle Eastern spice blend lifts the dish with its earthy, lemony notes.
Thyme leaves: Fresh thyme adds an herby brightness that pairs perfectly with roasted veggies.
Aleppo pepper: A milder chili that brings warmth without too much heat.
Kosher salt & black pepper: Essential seasoning to elevate the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe depending on what I have on hand—or how spicy I want to get! Feel free to swap, add, or omit ingredients to suit your tastes.

Add some heat: I’ve added a pinch of cayenne or more Aleppo pepper when I want a little kick without overwhelming the dish.
Swap the cheese: If you can’t find Shanklish, crumbled feta or ricotta salata also work nicely and are easier to find.
Use different nuts: Pecans or toasted almonds bring a slightly different nuttiness and texture.
Make it vegan: Skip the Shanklish and labneh, and add a sprinkle of nutritional yeast and extra pomegranate molasses for richness.

How to Make Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

Step 1: Prep and Roast the Brussels Sprouts

Start by trimming and halving your Brussels sprouts so they roast evenly and get that perfect caramelized edge. Toss them with olive oil, salt, and pepper right in a big bowl to ensure every piece gets coated. Spread them out on a baking sheet—avoid overcrowding, which can steam instead of roast. Roast at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they’re crisp on the outside and tender in the middle. You want some charred spots, which add amazing flavor.

Step 2: Toast the Walnuts

While the sprouts roast, toast your walnuts in a dry skillet over medium heat for about 5 minutes, stirring often to avoid burning. They’ll develop a richer flavor and add a satisfying crunch to the finished dish. Set them aside once done.

Step 3: Assemble with Shanklish and Labneh

Once the Brussels sprouts are perfectly roasted, toss them gently with a couple tablespoons of pomegranate molasses—the molasses clings to those crispy edges wonderfully. Spread labneh on a serving platter, layer the sprouts on top, and sprinkle with toasted walnuts and crumbled Shanklish. Finish with fresh thyme, a pinch of Aleppo pepper, za’atar, and a sprinkle of salt to taste. I love how the creamy labneh provides a cool counterpoint to the warm, zingy sprouts.

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Pro Tips for Making Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

Even Cuts for Even Roasting: Halve your Brussels sprouts evenly to ensure they cook at the same rate and develop that lovely crispy exterior.
Don’t Overcrowd the Pan: Spread the sprouts out on the baking sheet so they roast instead of steam; this is key for getting those brown, caramelized edges.
Toast Nuts Gently: Keep a close eye to avoid burning your walnuts—they can go from perfectly toasted to bitter in seconds.
Add Pomegranate Molasses at the Right Time: Toss the sprouts with molasses right after roasting while they’re still warm for better absorption and glossy coating.

How to Serve Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe

A white oval dish filled with two layers of roasted Brussels sprouts that are deep green with golden brown edges, topped with scattered light brown walnut halves. A silver spoon rests inside the dish, partially submerged in the vegetables. The dish sits on a gray cloth napkin with a white marbled background. To the right, there is a small white bowl filled with white creamy sauce topped with a sprinkling of brown herbs, with a white spoon inside. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Brussels Sprouts with Walnuts and Pomegranate, Brussels Sprouts with Walnuts and Pomegranate, roasted Brussels sprouts side dish, healthy Brussels sprouts recipe, festive Brussels sprouts with pomegranate

Garnishes

I like to finish this dish with a sprinkle of extra za’atar and a few sprigs of fresh thyme for color and aroma. Sometimes I scatter a handful of fresh pomegranate seeds on top for an extra pop of color and juicy sweetness—it’s like nature’s candy!

Side Dishes

This recipe pairs beautifully with grilled chicken or lamb. On casual nights, I serve it alongside roasted sweet potatoes or creamy mashed potatoes—this mix of tangy, nutty sprouts with creamy sides really makes a complete meal.

Creative Ways to Present

I’ve brought this dish to holiday dinners layered on a large platter with dollops of labneh and clusters of walnuts artfully arranged. Adding a scattering of edible flowers or microgreens makes it look extra special, perfect for impressing guests without fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the roasted Brussels, walnuts, and cheese separately if possible, to keep textures fresh.

Freezing

I don’t usually freeze this dish because the texture of roasted sprouts and labneh changes after thawing. But if you want to freeze just the roasted sprouts (without cheese), they do okay wrapped tightly and reheated just right.

Reheating

To bring leftovers back to life, reheat Brussels sprouts in a hot oven or skillet to revive crispiness. Avoid microwaving with labneh or cheese to prevent it from separating—add them fresh after reheating for the best flavor.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts roast best with a nice crisp, you can use frozen ones if necessary—just be sure to thaw and dry them thoroughly to prevent steaming in the oven. Keep in mind that frozen sprouts might be softer and less crispy.
What can I substitute for Shanklish if I can’t find it?

If Shanklish isn’t available in your area, crumbled feta cheese or ricotta salata provide a similarly tangy and slightly salty flavor that complements the roasted Brussels nicely.
How do I make this recipe vegan?

Simply omit the Shanklish and labneh, and consider adding extra walnuts or a sprinkle of nutritional yeast to bring in some umami. Using vegan yogurt or cashew-based cheese alternatives can also work.
Can I prepare this dish ahead of time?

Yes! You can roast the Brussels sprouts ahead and store them separately from the cheese and walnuts, then assemble just before serving to keep everything fresh and crunchy.

Final Thoughts

I absolutely love how this Roasted Brussels Sprouts with Walnuts and Pomegranate Recipe transforms humble veggies into something truly special, full of bright flavors and gorgeous textures. It’s a dish that always sparks compliments and inspires curiosity about the ingredients—perfect for when you want to make a tasty impression without hours in the kitchen. I hope you give it a try soon and enjoy it as much as my family and I do. Trust me, once you make this, Brussels sprouts won’t be just a side anymore—they’ll be the star.