Roasted Brussels Sprouts with Feta, Pomegranate, and Cilantro Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Katie Lee Biegel

Roasted Brussels Sprouts with Pomegranate, Feta and Cilantro

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  • Level: Easy
  • Total: 35 min
  • Active: 5 min
  • Yield: 4 servings
I’m so glad Brussels sprouts had a renaissance a few years ago. They were one of those vegetables that just seemed doomed to a legacy of steamed, overcooked mush, but were saved by roasting! This recipe works great with broccoli as well (another vegetable that easily could have suffered the same fate).



  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread out in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir and flip. Bake until the Brussels sprouts are browned, another 10 to 12 minutes.
  3. Remove from the oven and transfer to a serving bowl. Top with the feta, pomegranate seeds and cilantro. Serve warm.