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Cast Iron Brussels Sprouts with Pomegranate and Garlic

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If you think Brussels sprouts aren’t your thing, this recipe might just change your mind. Cast Iron Brussels Sprouts with Pomegranate and Garlic deliver crispy, caramelized edges, tender centers, and a perfect balance of savory, sweet, and tangy flavors. Finished with a drizzle of glaze and bursts of fresh pomegranate seeds, this dish is both rustic and elegant — ideal for weeknight dinners or holiday tables alike.

Cooking the sprouts first on the stovetop and then roasting them in the oven creates deep flavor and irresistible texture in every bite.

Ingredients

Scale

  • 1 pound Brussels sprouts

  • 1 small head garlic

  • Olive oil

  • 1 teaspoon kosher salt

  • 1 tablespoon pomegranate or balsamic glaze

  • 1/2 cup pomegranate seeds

  • 1/2 teaspoon Maldon or flaky salt

  • Freshly ground pepper, to taste (optional)

Instructions

  1. Preheat the Oven
    Preheat oven to 400°F (205°C).

  2. Prepare the Brussels Sprouts
    Trim the ends and slice Brussels sprouts in half lengthwise.

  3. Prepare the Garlic
    Place a large knife over the garlic head and press down firmly with your palm to release the cloves. Remove the papery skins.

  4. Sear in Cast Iron
    Heat a generous drizzle of olive oil in a large cast iron skillet over medium-high heat.
    Arrange Brussels sprouts cut side down in a single layer. Add garlic cloves and sprinkle with kosher salt.
    Sauté for 8–10 minutes, until deeply golden and caramelized.

  5. Roast
    Transfer the skillet to the oven and roast for 15 minutes, stirring or shaking halfway through, until fork-tender.

  6. Finish and Serve
    Remove from oven and drizzle with glaze.
    Sprinkle with flaky salt, pepper (if using), and pomegranate seeds. Serve immediately.

Notes

Tips for Success

  • Cut Side Down Matters: Maximum contact with the pan creates the signature crispy exterior.

  • Stovetop + Oven Method: Searing builds flavor quickly; roasting finishes cooking evenly inside.

  • Avoid Overcrowding: Leave space between sprouts so they roast instead of steam.

  • Garlic Flavor Boost: Whole roasted cloves become sweet and mellow — don’t skip them.

Storage & Reheating

  • Storage: Cool completely and store in an airtight container for up to 3–4 days in the refrigerator.

  • Oven Reheat: Warm at 350°F for 10–15 minutes on a baking sheet or skillet.

  • Stovetop Reheat: Heat in a skillet with a small amount of oil or butter for 5–7 minutes.

Find it online: https://onepotato.com/cast-iron-brussels-sprouts-with-pomegranate-and-garlic/

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