Maple Roasted Brussels Sprouts With Walnuts and Pomegranates

This recipe was co-created with my son, Yale, who loves to cook. We were looking to crisp the Brussels Sprouts in the air fryer first, and then sauté them in minimal oil for less time, thereby mimicking a deep fried effect while keeping it healthy. We then added our favorite Balsamic Vinegar for depth and Maple Syrup for sweetness. The addition of walnuts and pomegranates makes this the perfect holiday side dish. One important step is to parboil the Brussels Sprouts for 1-2 minutes until the turn bright green, then prepare them for the Air Fryer. If you don’t have an air fryer, (and I highly recommend you get one), you can roast them on a parchment lined sheet pan at 400 degrees for 290 minutes, tossing them twice. I also use a cast iron frying pan for all of my sautéeing; I cannot recommend it enough. The bonus of using a cast iron pan, aside from a more consistent cooking result, is that the pan adds the a significant amount of iron to your diet!


  • 1 pound Brussels Sprouts ends trimmed and halved
  • Everything But The Bagel Seasoning ( about 2 tablespoons)
  • 1-2 tablespoons Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Maple Syrup
  • 1/2 cup chopped walnuts toasted (you can substitute any nut of your choice)
  • 1 cup pomegranate seeds


In a large pot, in boiling water, parboil the Brussels Sprouts for 1-2 minutes until they turn bright green. Then drain and transfer to a large bowl.

Toss the Brussels Sprouts in Olive Oil and Everything But The Bagel Seasoning.

Place them into the Air fryer Basket and air fry at 400°F for 10 minutes.

Option: Spread onto a parchment-lined baking sheet and roast at 400°F for 15-20 minutes, turning often.

Meanwhile, toast the nuts in a small pan moving them around continually, until fragrant, about 3-5 minutes. Alternatively, you can toast them in the toaster oven for 5 minutes.

Spray a frying pan with olive oil, or measure 1 tablespoon oil and heat on high.

Transfer the Brussels Sprouts to the pan and sauté for about 10 minutes, moving them around constantly on high heat.

Add the Balsamic Vinegar and then the Maple Syrup, and mix through.

You have the option of keeping them in the pan and reheating them on a medium-low heat setting, until ready to serve.

Transfer to a platter or bowl, and add the walnuts and the Pomegranate seeds.

Serve immediately.


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Lesley Wolman

All things fabulous! ❤️️

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