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Moroccan Tagine-Spiced Roasted Brussels Sprouts with Pomegranate Seeds
Brussels sprouts roasted with warm Moroccan spices and finished with a burst of sweet and tangy pomegranate seeds. A vibrant and flavorful side dish.
Prep Time
15 minutes
Total Time
45 minutes
Calories
235
Level
Easy
Yields
4 servings
Cost
£0.65
Ingredients
Servings
4
1lbBrussels Sprouts(trimmed and halved)
£1.20
2tablespoonsOlive Oil
£0.15
1teaspoonGround Cumin
£0.05
1teaspoonGround Coriander
£0.05
0.5teaspoonGround Ginger
£0.03
0.3teaspoonTurmeric
£0.02
0.3teaspoonCinnamon(ground)
£0.02
0.3teaspoonPaprika(sweet or smoked)
£0.02
0.5teaspoonSalt(or to taste)
£0.01
0.3teaspoonBlack Pepper(or to taste)
£0.03
0.3cupPomegranate Seeds(arils)
£0.75
2tablespoonsFresh Parsley(chopped, for garnish (optional))
£0.25
Total Cost
£2.58
£0.65 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss Brussels sprouts with olive oil, cumin, coriander, ginger, turmeric, cinnamon, paprika, salt, and pepper until evenly coated.
- 3
Spread Brussels sprouts in a single layer on a baking sheet.
- 4
Roast for 25-30 minutes, or until Brussels sprouts are tender and slightly caramelized, flipping halfway through.
- 5
Remove from oven and transfer to a serving dish.
- 6
Sprinkle with pomegranate seeds and fresh parsley (if using) before serving.
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My Notes
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Nutrition Information
Nutrition per serving (145g)
235 kcal / 983 kJ
Carbs
25g
10% of RDA
Fat
14g
20% of RDA
Protein
7g
14% of RDA
Detailed Breakdown
Fibre
8 g
27% of RDA
Sugar
8 g
9% of RDA
Sodium
315 mg
14% of RDA
Saturated Fat
2 g
10% of RDA
Chef's Tips
For extra crispy Brussels sprouts, don't overcrowd the baking sheet. Use two if necessary.
Adjust the spices to your preference. If you like it spicier, add a pinch of cayenne pepper.
Toasting the spices before mixing them with the Brussels sprouts enhances their flavor.
A squeeze of lemon juice after roasting can brighten the flavors.
Cooking Equipment
Oven
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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