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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.
Course Side Dish, warm salad
Cuisine Middle Eastern / North African Fusion
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:
  • 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
 
Servings: 4
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
(Percent Daily Values are based on a 2,000 calorie diet.)