Are you still traumatized from being forced to eat overcooked, underseasoned Brussels sprouts during childhood? Culinary creator Yasmin Khan knows exactly how you feel. In her cookbook, Sabzi, she writes, “Growing up in the UK, I always thought I didn’t like Brussels sprouts as they were usually served limp and sad, boiled until they were mushy.”

Khan has since seen the light, though: “Spending more time in the US has completely changed my relationship with these versatile cruciferous vegetables and now I absolutely adore them, especially when roasted and slightly charred.” And one side effect of changing her tune is this stellar recipe for roast Brussels sprouts with almonds, cilantro, and pomegranate.

Here, sprouts are roasted until blistered before being tossed in garlic, lemon zest and juice, and chile flakes. Sliced almonds contribute a light crunch and fresh pomegranate seeds add a pop of fruity brightness. Meanwhile, the addition of cilantro guarantees fresh flavor in each bite. “This seasonal recipe brings colorful cheer to autumnal and winter tables,” Khan points out, “and would make a lovely side for Thanksgiving or Christmas.”

Roast Brussels Sprouts with Almonds, Cilantro, and Pomegranate

Serves 4 as a side

Ingredients

1lb 9 oz/700 g Brussels sprouts
Olive oil
2 garlic cloves, minced
Grated zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon Aleppo pepper or other mild chile flakes
¼ cup/20 g sliced almonds
1 large handful cilantro leaves, finely chopped
1 handful pomegranate seeds
Salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F/200°C.
On a large baking sheet, toss the Brussels sprouts with 2 tablespoons oil and 1/4 teaspoon salt and roast for 25 minutes, until slightly charred.
Meanwhile, heat 2 tablespoons oil in a small pan over a low heat. Add the garlic and cook for 1 minute, stirring frequently to ensure it doesn’t burn. Transfer the garlic to a large bowl, add the lemon zest and juice, chile flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and mix well.
Put the almonds in the same pan and toast over low heat for 1 or 2 minutes, until lightly golden and fragrant.
When the sprouts are ready, toss them well with the lemon-garlic dressing and add the toasted almonds. Fold in the cilantro. Taste and adjust the seasoning, then finish with a handful of pomegranate seeds.