When brussel sprouts are roasted they become crispy, yet tender in the inside, with a nice smokiness from the turmeric powder. The combination of fennel and pomegranate seeds adds a beautiful dimension to this dish. The fennel is sweet and crispy, while the fresh pomegranate seeds top off the dish with a delicious burst of tart flavor that really brightens up the vegetables! You have to try this - it really makes for the perfect side during a Thanksgiving dinner or any night of the week!

Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]

Cooking Time




  • 5 cups brussel sprouts
  • 1 fennel bulb
  • Seeds from 1 1/2 pomegranates
  • 3 tablespoons olive oil
  • Few dashes of turmeric powder
  • Sprinkle of sea salt


  1. Start by preheating your oven to 420°F.
  2. Then slice the brussel sprouts and fennel in half (lengthwise) and place in a large mixing bowl. Peal the first layer off the brussel sprouts and fennel to make sure they are really clean.
  3. Now sprinkle a few dashes of the turmeric powder, olive oil and sea salt.
  4. Mix well and then place the vegetables on a baking sheet and bake for 25-30 minutes.
  5. Half way through cooking, make sure to turn the veggies and drizzle with a little more olive oil.
  6. Once the brussel sprouts are crispy, remove from the oven, sprinkle with pomegranate seeds and enjoy this beautiful dish!