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Roasted Brussels Sprouts with Orange and Walnut Salad

Delicious roasted Brussels sprouts that add colour, crunch and bright flavour to your Christmas table.

Roasting transforms sprouts—far from the mushy, overcooked versions many remember, these become caramelised, nutty and vibrant.

roasted sprouts front

Even if you usually avoid sprouts, these are worth trying. The sweetness from maple syrup and orange pairs beautifully with the crunch of pomegranate seeds and walnuts.

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5 from 2 votes

Roasted Sprouts with Oranges & Walnuts

By: James Wythe
Gluten free, vegan, dairy free, egg free, refined sugar free, Christmas side dish
Prep Time: 5
Cook Time: 25
Total Time: 30
Servings: 6 people

Ingredients

  • 400-500 g Brussels sprouts (green and purple recommended)
  • 2 oranges, peeled and chopped
  • 4 garlic cloves, skins removed
  • Olive oil
  • Handful pomegranate seeds
  • Handful walnuts, slightly crushed
  • Drizzle of maple syrup, optional
  • Handful fresh rosemary and thyme, finely chopped
  • Salt & pepper

Instructions

  • Preheat the oven to 180°C. Drizzle 2–3 tablespoons of olive oil into a roasting dish and place it in the oven to heat.
  • While the dish heats, wash and prepare the sprouts. I like to halve about half of them and leave the rest whole. Peel and chop the oranges and remove the garlic skins; lightly crush the garlic with the side of a knife to release the flavour.
  • Remove the hot dish from the oven and add the sprouts, oranges and garlic—the heat will start to sizzle them. Toss with a little olive oil, season with salt and pepper, then roast for 15–18 minutes.
  • Take the dish out, add the chopped fresh herbs, walnuts and pomegranate seeds, and drizzle with maple syrup if using. Mix everything together, then return to the oven for another 5–10 minutes, depending on how caramelised you prefer them.
  • Finish with extra fresh thyme and serve warm.

Notes

Tip: If you’re short on time or your oven is full on Christmas Day, prepare the dish the day before and store it in the fridge in a covered container. Reheat in the oven for 5–10 minutes before serving.
Tip: Oven temperatures vary, so watch the sprouts closely if your oven tends to run hot—cooking time may be shorter.
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames

Try these with my Rosemary Infused Roast Potatoes for a complete roast dinner side.

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