Roast Brussels sprouts with almonds, coriander, and pomegranate from Sabzi: Fresh Vegetarian Recipes for Every Day (page 104) by Yasmin Khan

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Notes about this recipe

  • Eat Your Books

    Can substitute other mild chilli flakes for Aleppo pepper.

  • westminstr on February 05, 2026

    I really liked this combination of flavors! If doing it again I wouid streamline by using raw garlic in the dressing and pre toasted nuts. I cut the sprouts in half & roasted 25 minutes. They were too soft! That was my fault though. This would be a good holiday dish, the pomegranate seeds are lovely!

  • rmardel on January 10, 2026

    This was good, and I appreciated the brightness the pomegranate seeds brought to the roasted Brussels sprouts. However there were multiple steps, although none were difficult, and I didn't think the payout was worth the extra work. These weren't better than any other way I've roasted Brussels sprouts and were a bit fiddly. I will remember the pomegranate though.

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