Jeweled Brussels Sprouts

Jeweled Brussels Sprouts


  • 1 lb Brussels sprouts, trimmed, halved & outer leaves removed

  • 1/4 - 1/3 c of sweet onion, finely chopped

  • 3 Tbsp J. Olive Co. EVOO

  • 1 Tbsp J. Olive Co. Red Apple Dark Balsamic Vinegar, plus 1-2 Tbsp for finishing

  • 1 whole pomegranate or 1 ½ C pomegranate seeds

  • fresh ground pepper

  • Sea Salt


  1. Preheat the oven to 425°F. In a large bowl toss the Brussels sprouts, chopped onion, Olive Oil & 1Tbsp Red Apple Balsamic.

  2. Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.

  3. Meanwhile breakdown the whole pomegranate -

    1. Make a thin slice on the bottom of the pomegranate: With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place the pomegranate cut side down on the cutting board to stabilize it. The pomegranate's blossom end, the one that looks like a crown, should be on top.

    2. Cut around and remove the crown of the pomegranate: Use a paring knife to cut a circle, at a shallow angle, around the crown of the pomegranate, cutting it out.

    3. Make shallow, vertical cuts along the ridges on the outside of the pomegranate: Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end. You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath) from top to bottom around the pomegranate.

    4. Pry open the pomegranate: Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds (more accurately called arils). Continue to open the sections, if you've made 6 cuts, you can pry open 6 sections.  It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find their way to the bowl.

    5. Pry the seeds away from the peel and membranes: Working over a bowl, use your fingers to pry away the seeds from the peel and membranes. If you like, you can fill the bowl part way with water. The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds. Once you are done stripping the pomegranate seeds from the skin and membranes, skim the membranes from the top of the water, and strain the seeds from the water.

  4. When the sprouts are finished, season with salt & pepper to taste.

  5. Put the sprouts in a serving bowl & stir in the pomegranate seeds. Add another 1 - 2 T of the Red Apple Balsamic Vinegar to taste; toss to incorporate. Serve immediately – the brussels sprouts will be hot & will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.

Recipe modified from Saratoga Olive Oil