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This Roasted Pomegranate Brussels Sprouts Slaw is a delicious, healthy, veggie-filled side dish sure to brighten up your dinner table!
It’s the week of Thanksgiving! YAY! I love holidays. We’re in one of those convenient family holiday rotation schedules where we alternate between Thanksgiving and Christmas with my family and my husband’s family. Thanksgiving is in San Angelo, TX this year with his family! We’ll head that way tomorrow. Normally, we’d already be on the road …but I have some baby stuff to do before we can leave. Baby girl’s nursery needs carpet (I’d previously torn it all out when the room served as my kitchen studio). As soon as the carpet is installed, we can start setting up the nursery! Our front entry and dining room currently looks like a UPS warehouse, full of ALL the nursery pieces, while we wait for the carpet installation. I can’t wait to move them into their official places!
Now, let’s talk Brussels spouts slaw…
I have been making a version of this slaw for YEARS and it’s high time I share the recipe with you. The Brussels sprouts slaw concept is simple, but there are a few key techniques that will result in the best flavor/texture combo. First, I HIGHLY recommend shredding the Brussels before baking. Shredding can be done simply by cutting off the step and then running your knife from top to bottom in thin strips. The way the little baby cabbage (what I think of when I look at a Brussels sprout) is formed will cause the whole thing to result in a perfectly shredded texture. Using my hands, I will break up some and leave other discs intact.
From here, we bake! We bake with a little fat and some basic seasonings (salt + pepper) until the Brussels reach crispy perfection.
Once the crispy shredded Brussels are out of the oven, you can go wherever the culinary winds blow you. Sometimes I’ll add a few dabs of coconut aminos + ginger + fish sauce for an Asian-inspired slaw and other-times, like this time, I’ll opt for a true harvest-inspired dish.
First, we need to dress the crispy Brussels. For this variety of Brussels Sprouts Slaw, the dressing I chose is a simple mixture of red wine vinegar + honey + ginger. The flavor combination is delicious! Be sure to taste and season as you go. This is YOUR slaw!
Once dressed, pour on a plate, top with a generous sprinkling of fresh pomegranate seeds, add another generous handful of chopped pecans, and BOOM – you’re done. You now have one delicious, healthy veggie side dish ready for the table!
I hope you enjoy this basic recipe and that it helps offer a solution to the “what is something green I can put on the table?” puzzle.
If you’re traveling for Thanksgiving, I wish you a safe and enjoyable trip! If you’re looking for a little car entertainment, my Fall Reading List has a good run of audiobooks.
For the Brussels Sprouts:
- 16 ounces Brussels sprouts
- 1 tablespoon bacon fat ghee, or olive oil
- 1/4 teaspoon fine sea salt
- pinch of black pepper
For the Glaze & Garnish:
- 1 tablespoon red wine vinegar
- 2 teaspoons honey omit for Whole 30
- 1/8 teaspoon dried ground ginger (or 1/4 teaspoon freshly grated)
- 1/2 cup pomegranate seeds
- 1/4 cup pecans roasted and chopped
- Preheat oven to 375 F.
- Remove the stems of the Brussels sprouts then thinly slice into disks. Toss with oil, salt, and pepper. Spread out onto a large sheet pan and bake for 30 minutes, or until they're starting to brown but not burn.
- Whisk the vinegar, honey, and ginger in a small bowl. Pour over the roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve!