My Go-To Fall Side Dish Is Made with Just 5 Ingredients

I’ve always loved Brussels sprouts—even when I was a little kid, in the days when they were more likely to be boiled or steamed than roasted. I thought they looked like cute little mini cabbages, which is kind of what they are (both vegetables are in the healthy brassica family).

But I know everyone doesn’t share my love of Brussels sprouts, and in my 20-plus years in food media, I’ve written and edited a lot of articles and recipes trying to convince people how delicious Brussels sprouts really are. And this five-ingredient recipe for Roasted Brussels Sprouts with Goat Cheese and Pomegranate may just do the trick.

When I joined EatingWell as a senior digital food editor in 2019, I was surprised and delighted to find not just co-workers but an entire audience of Brussels sprouts lovers. With no convincing needed, we could just celebrate the wildly delicious and healthy Brussels sprout in all its sweet, nutty, slightly edgy glory. The EatingWell Test Kitchen is also where I first tasted what has become my favorite Brussels sprouts recipe of all time.

The dish is simple enough to make for fall weeknight dinners, but it’s also beautiful and fancy enough for holiday meals. In fact I’ve made it for every Thanksgiving since we published the recipe, and everyone who has tried it has loved it—yes, even alleged Brussels sprouts haters. It doesn’t hurt that the dish is super-healthy too. It’s high in fiber with an impressive 5 grams per serving and full of nutrients that may boost immunity and contribute to heart and digestive health. And it comes together in a little over 30 minutes.

How I Make This Healthy Brussels Sprouts Side

The star of this recipe is, of course, the Brussels sprouts, but this recipe has a few special ingredients that really amp up the deliciousness factor, including sliced shallot that roasts along with the Brussels sprouts, as well as pomegranate seeds and creamy goat cheese. To make the most of my prep time, I do the work of halving the Brussels sprouts and slicing the shallots while the oven preheats.

The recipe calls for one large shallot, but if I have more on hand I sometimes toss them in, because I really love shallots. I’ve also substituted red onion with great results. I toss the Brussels sprouts and shallot with a bit of olive oil and simply season them with salt and pepper, then roast them until the Brussels are tender and slightly browned and the shallots are softened. Roasting brings out the nutty flavors of the Brussels sprouts and the sweetness in the shallots.

While the Brussels sprouts and shallots are roasting, I turn my attention to the pomegranate. I always thought pomegranates were too much of a messy pain to cut open and seed, but I’ve gotten over that. My secret is removing the seeds in a bowl of water. (I often use the bowl of my salad spinner with the insert inside.) After slicing the pomegranate in half, I transfer it to the bowl of water and break it into segments while it’s fully submerged. While it’s still submerged, I use my fingers to separate the seeds from the membrane. The membrane floats to the top while the seeds sink to the bottom, then all I have to do is scoop out the membrane, drain the water and grab the seeds—this is particularly easy if I’ve used my salad spinner because I can just lift the insert to strain the seeds.

The bright, juicy pop of flavor and gorgeous color of the seeds—not to mention the myriad health benefits of pomegranate—make the process worth it. Plus, extra seeds will keep in the fridge for several days, so you can make this dish again or use the seeds to top yogurt, salads, desserts and more. But if you really don’t feel like fussing with seeding a pomegranate, you can sometimes find pomegranate seeds in containers in the refrigerated produce section of the grocery store. Or for a pop of red color with a different texture, you could substitute dried cranberries for the pomegranate.

Once the Brussels sprouts and shallots come out of the oven, I transfer them to the same bowl I used to toss them with the oil, salt and pepper before roasting—a smart trick to cut down on dirty dishes—then add sweet-tart white balsamic vinegar to taste and toss it all together. I never kept white balsamic vinegar on hand until I started making this recipe, but I’ve come to love its mild sweet flavor in all sorts of salads and veggie sides. Regular balsamic vinegar also tastes great in this dish, but the presentation isn’t as pretty since it muddies the green of the Brussels sprouts. If it’s just me, I use what I have on hand, which could be any balsamic or another vinegar, like sherry or cider—they all taste great. For the final flourish, I sprinkle on creamy crumbled goat cheese and the pretty pomegranate seeds. The completed dish has a wonderful blend of complementary textures and nutty, fruity, salty and sweet flavors.

How I Serve These Brussels Sprouts with Pomegranate and Goat Cheese

This dish is great served hot, but it’s also delicious at room temperature, which means it’s perfect for potlucks or dinner parties when oven space is tight. It’s fabulous with Thanksgiving and other holiday mains, like roast turkey and prime rib or as part of a vegetarian spread. For more casual meals, I often pair it with sheet-pan chicken thighs or baked salmon, which can be cooked in the oven at the same time as the Brussels sprouts.  

Leftovers of this dish taste good cold the next day, especially with a bit more vinegar and oil. I also like turning this side into a meal the next day by warming it gently in the microwave and serving it over a whole grain such as nutty-tasting farro or freekeh, both of which have enough heft to stand up to the hearty Brussels sprouts. If I’m eating the Brussels sprouts as a main dish, I also like to add some toasted nuts or seeds such as pepitas for crunch, nutty flavor and extra protein and vitamins.

This simple but stunning dish is perfect in the fall when both Brussels sprouts and pomegranates are in season in the United States. If you’re looking for an easy, healthy veggie side for weeknights or holidays, I encourage you to give this recipe a try, whether you’re an outspoken lover of Brussels sprouts like me or you’re one of those holdouts who’s still skeptical about Brussels. Because this really is a dish that will convert even avowed Brussels sprouts haters—and I’m not just saying that because I’m required to as a food writer.