Caramelized Brussels Sprouts + Red Onion with Pomegranate

by Rachel | Studio Cuisine on November 19, 2012

If you have yet to finalize your Thanksgiving menu, you should seriously consider adding the ingredients for these Brussels to your grocery list.

I’m a lover of this fantastic miniature cabbage, but if you have any family members who have yet to join the Brussels sprout-loving club (of which I am a card-carrying member), this is the recipe to bring them over to the dark side. These Brussels are slowly cooked in coconut oil with red onion, salt, and just a pinch of ginger. Then, they’re topped with perfectly sweet and tart pomegranate seeds. While it might not sound so great on paper, it’s a marriage of flavor that just works.

So, hopefully you’ll trust me when I say that this is the vegetable side dish you want on your Thanksgiving menu. That green bean casserole can step aside.

Caramelized Brussels Sprouts + Red Onion with Pomegranate

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2-4 servings as a side


  • 4 tsp coconut oil (or olive oil or butter)
  • 10 oz Brussels sprouts, shredded or thinly sliced (I bought mine in a pre-shredded bag at Trader Joe's)
  • 1/4 medium red onion, thinly sliced
  • 1/2 tsp salt
  • pinch ginger
  • 1/3 cup pomegranate seeds


  1. Heat coconut oil over medium-low heat in a large saucepan.
  2. Add in sprouts, red onion, salt, and ginger. Cook about 15-20 minutes, stirring every 2-3 minutes, until mixture is caramelized and soft.
  3. Remove from heat, stir in pomegranate seeds, and serve!
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{ 8 comments… read them below or add one }

1 Jessica@AKitchenAddiction November 19, 2012 at 9:33 am

This is beautiful! It would make a perfect Thanksgiving side dish!
Jessica@AKitchenAddiction recently posted..Pumpkin Eggnog ChaiMy Profile


2 Rachel | Studio Cuisine November 19, 2012 at 11:09 am

Thanks so much Jessica!


3 Bree November 19, 2012 at 11:01 am

I love the addition of the pomegranate here!


4 Rachel | Studio Cuisine November 19, 2012 at 11:09 am

Thanks Bree! It definitely adds an interesting texture and flavor!


5 Sarah W. Caron November 19, 2012 at 3:16 pm

Love! Brussels sprouts are my favorite — and the addition of pomegranate. YUM!!
Sarah W. Caron recently posted..Stress-Free Thanksgiving: Decadent Cheddar Mashed Potatoes with Bacon and ApplesMy Profile


6 Rachel | Studio Cuisine November 19, 2012 at 3:41 pm

Mine too, Sarah! The pomegranate seeds def add a little something extra!


7 Vicky December 4, 2012 at 3:46 am

Very interesting combo of ingredients! I love brussel sprouts but have never tested them out w red onion and pomegranate. My go to recipe is roasted brussels sprouts with sliced almonds then topped with Gorgonzola cheese – so good!
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8 Rachel | Studio Cuisine December 4, 2012 at 8:28 am

Thanks, Vicky! Also sounds like an amazing combo for brussels (aka the best vegetable on the planet)! Hope you and Dave are enjoying your travels! I’ve loved following along on A Couple Travelers.


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