Roasted Brussels Sprouts & Spiced Red Cabbage with Pomegranate & Dukkah
This vibrant fall dish combines crispy roasted Brussels sprouts with caramelized red cabbage, tossed in a blend of warming spices like cumin, coriander, and allspice. It’s finished with a splash of pomegranate molasses, fresh herbs, and a generous sprinkle of dukkah for texture and aroma. It’s colorful, deeply flavorful, and perfect for fall feasting.
Servings 4
Calories 180kcal
Ingredients
Vegetables:
- 2 cups Brussels sprouts trimmed and halved
- 2 cups shredded red cabbage
- 2 tbsp olive oil divided
- Salt & black pepper to taste
Spice Mix:
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- 1/4 tsp smoked paprika
- Pinch of cinnamon optional
Finishing Touches:
- 1 tbsp pomegranate molasses
- 1/4 cup pomegranate seeds
- 2 tbsp dukkah Egyptian nut & spice mix
- 1 tbsp chopped fresh mint or parsley
- Optional: toasted walnuts or pine nuts for added crunch
Instructions
Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
Season the Vegetables:
- In a mixing bowl, toss the Brussels sprouts and shredded red cabbage with 1½ tablespoons olive oil, salt, black pepper, and the spice mix (cumin, coriander, allspice, smoked paprika, and cinnamon if using).
- Make sure everything is evenly coated.
Roast to Perfection:
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 18–22 minutes, stirring once halfway through, until the Brussels sprouts are golden on the edges and the cabbage is lightly crisped but still tender.
Prepare the Finishing Touches:
- While the vegetables roast, gently warm the pomegranate molasses (or your sugar-free reduction) in a small saucepan or skillet until slightly thickened — just 1–2 minutes.
- Toast the dukkah lightly in a dry pan over medium heat for 1 minute to release its aroma.
Combine & Garnish:
- Once roasted, transfer the vegetables to a serving bowl or platter.
- Drizzle with the remaining olive oil and pomegranate molasses.
- Sprinkle with pomegranate seeds, dukkah, fresh mint or parsley, and optional toasted walnuts or pine nuts for extra richness and crunch.
Serve Warm:
- Serve immediately as a vibrant side dish or main salad — it pairs beautifully with roasted meats, lentils, or chestnut purée.
Notes
Tasting Notes:
Serving Size: 1 portion (¼ of recipe)
- Earthy and nutty Brussels sprouts
- lightly sweet and spiced red cabbage
- Tangy-syrupy depth from pomegranate molasses
- Crunchy & aromatic from dukkah and fresh herbs
- Every bite is warm, vibrant, and complex—perfect for chilly days
Serving Size: 1 portion (¼ of recipe)
Nutrition Facts (per serving)
- Calories: 180
-
Total Fat: 11 g
- Saturated Fat: 1.5 g
- Trans Fat: —
- Cholesterol: —
- Sodium: 170 mg
-
Total Carbohydrates: 19 g
- Dietary Fiber: 6 g
- Total Sugars: 8 g
- Added Sugars: 1 g (from pomegranate molasses)
- Protein: 5 g
- Vitamin A: 15% DV
- Vitamin C: 90% DV
- Vitamin K: 170% DV
- Calcium: 6% DV
- Iron: 10% DV
- Magnesium: 12% DV
- Potassium: 650 mg (≈14% DV)
- Zinc: 8% DV
- Manganese: 25% DV
- Folate: 20% DV
