Cast Iron Brussels Sprouts with Pomegranate Seeds and Garlic will turn any Brussels sprouts hater into a lover after the first bite. This recipe creates super crispy, yet tender Brussels sprouts that are finished with a slightly sweet balsamic glaze making them absolutely irresistible.

Cast Iron Brussels Sprouts with Pomegranate and Garlic from weelicious.com

Over the past few months my husband has become a great cook and especially when it comes to making delectable, simple vegetables. On Sunday’s when I go to the farmers market my only “homework” from him is to get a large variety of vegetables so he can get creative in the kitchen. It took some getting used to having him in the kitchen all the time, but now I love it as these Cast Iron Brussels Sprouts with Pomegranate and Garlic have become one of our weekly go-to recipes.

Why I Love Cast Iron Brussels Sprouts

Flavor Balance: These cast iron Brussels sprouts with pomegranate and garlic are a perfect blend of savory Brussels sprouts, sweet pomegranate and rich garlic creating a delicious balance of flavors.
Tons of Texture: This recipe gives you tenderBrussels sprouts with crispy and caramelized edges, paired with a juicy burst of sweetness from the pomegranate arils with a satisfying crunch. There’s a medley of textures that you’ll love.
Nutritious (and Delicious): Of course, Brussels sprouts are super good for you! This recipe provides a healthy dose of vitamins, fiber and antioxidants making it a perfect side dish for any main.

The Ingredients

Brussels sprouts: Obviously, the star of the show! Opt for Brussels sprouts that are small to medium in size. The super large ones tend to be tougher and can have a more bitter flavor.
Garlic: We’re using a whole head of garlic in this recipe! The aroma that’s going to fill your kitchen is next level.
Olive oil: Cooking in the oil gives this vegetable that crispy, caramelized exterior we all want from our Brussels sprouts.
Kosher salt: A little salt makes everything more delicious and brings out all the flavors.
Balsamic glaze: Finishing off the dish with a drizzle of balsamic glaze gives a touch of sweetness that makes the vegetable almost like candy. This ingredient is what got my kids to LOVE Brussels sprouts! You could also use pomegranate glaze if that’s what you have on hand.
Pomegranate seeds: The satisfying crunch and pop of sweetness when you bite into a pomegranate makes this side dish extra special.

*See the recipe card for full list of ingredients and measurements

How to Make Crispy Brussels Sprouts in a Cast Iron Skillet

I always tell people if you don’t like Brussels sprouts, then you aren’t cooking them right! The real trick to getting crispy Brussels sprouts, in this recipe in particular, is the cast iron skillet itself. By sautéing the Brussels sprouts cut side down in a thin layer of oil they become crunchy in spots, caramelized and absolutely addictive. You’ll be making them multiple times a week like us! Here’s how to make them:

Prep the Oven: Preheat oven to 400°F.
Prep Brussels sprouts: Trim the stems off of the Brussels sprouts and slice in half lengthwise.
Peel Garlic: Place a large knife on top of the garlic and using the palm of your hand smash down on it to release all of the garlic cloves. This will help to release the outer papery skin as well. Repeat with individual garlic cloves if needed to remove outer skin.
Cook Brussels on Stovetop:Heat oil in a large cast iron skillet over medium high heat and add the Brussels sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
Transfer to Oven: Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Finish and Serve: Remove from the oven, drizzle with glaze, sprinkle with flakey salt and fresh ground pepper (optional) and pomegranate seeds.

How to Get Kids to Eat Brussels Sprouts

I rarely see kids lunging for a bowl full of Brussels sprouts, but this recipe is the one that got mine to love them! Whenever we make them, our kids fill their plates up. Why? Not only is the texture incredible, but by cooking them with tons of fresh garlic cloves and then finishing them with a pomegranate or balsamic glaze, every bite takes on an almost candy like flavor. Topping them with a handful of fresh pomegranate seeds and a sprinkle of flakey salt puts them into a level of Brussels sprout heaven I’ve never tasted before. Since this recipe has tons of flavors and textures, it’s a good one to get kids to experiment with trying!

Tips for Cast Iron Brussels Sprouts

Cut Side Down: Cooking this veggie cut side down allows for the flat surface of the Brussels sprout to have direct contact with the pan. The more surface area that the Brussels sprout has touching the pan, more opportunities for the veggie to develop that crispy, caramelized exterior.
Stovetop, Then Oven: Searing the Brussels sprouts on the stovetop before putting them in the oven allows you to quickly develop that browned, crispy outside.Then, roasting them makes them tender on the inside. This strategy makes these Brussels sprouts the best you’ll ever taste!
Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.

Storing/Reheating Leftovers

Storage: Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out.
Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.

More Delicious Brussels Sprout Recipes

Brussels sprouts are one of the most versatile veggies. I’m always finding different ways to prepare them. Here are some of my favorites:

Try this recipe and let me know if you’ve been converted to a Brussels sprouts lover! If you have any questions, leave them in the comments and if you make these tag me on social media so I can see!