Maple-Roasted Brussels Sprouts with Almonds, Goat’s Cheese & Pomegranate

Say goodbye to soggy, tasteless Brussels sprouts and hello to your new favourite side dish – simple, delicious and full of goodness! Sprouts are one of my favourite veggies; so high in Vitamin C, folate, antioxidants and fibre! With a touch of sweetness from maple syrup, these Brussels make the perfect accompaniment to any meal. I love pairing it with a simply grilled protein and green salad – the flavours here speak for themselves!


Maple-Roasted Brussels Sprouts with Almonds, Goat’s Cheese & Pomegranate


Serves: 4, as a side



  • 20 Brussels sprouts
  • 1 tbsp extra virgin olive oil
  • 1-2 tbsp maple syrup
  • 1/4 cup flaked almonds
  • 1/4 cup pomegranate seeds
  • 5-6 mint leaves (optional)
  • 2 tbsp goat’s cheese, crumbled



  1. Preheat oven to 180°C.
  2. Chop the ends off the sprouts and cut in half.
  3. In a large bowl, add Brussels sprouts, olive oil and maple syrup and toss until sprouts are evenly covered.
  4. On a lined baking tray, arrange Brussels sprouts and season generously with sea salt and pepper. Roast in oven for 20-25 minutes, until cooked and crispy.
  5. Meanwhile, add the flaked almonds to a small non-stick pan on low heat and toast, stirring often, until golden.
  6. Arrange roasted Brussels sprouts on a board and sprinkle with flaked almonds. Top with crumbled goat’s cheese, pomegranate seeds and mint leaves.



  • To easily remove pomegranate seeds from the fruit; roll the fruit first to loosen the seeds, cut it in half and then hold each half over a bowl, seeds facing down, and tap the skin with a wooden spoon, squeezing a little to release the seeds, until all seeds have been removed.



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