I hope you are having a great Sunday, today I want to share with you this delicious savory dish. Mixing the fresh sweet pomegranate with the savory mustard and soya sauce you just get the most delicious sauce on top of these roasted Brussel sprouts and sweet potatoes, is just perfection on a plate.

I do prefer roasted Brussel sprouts instead of boiled, they are really delicious, it is incredible how yummy they are, because of its strong flavor they pair amazingly well with the pomegranates!


1 kg of Brussel sprouts

2 sweet potatoes

the arils of a pomegranate

1/2 cup of olive oil

1/2 tsp chilli flakes

1 tbsp herbs de provence

1/2 tsp salt

1/2 tsp pepper

for the sauce:

2 tbsp of tahini sauce

1 tbsp of mustard sauce

1/4 cup soya sauce

1/4 olive oil


total time: 45 minutes

serving size: 4 serves


1.Pre-heat the oven to 250ºC, start by slicing off the hard end, peeling and washing the Brussel sprouts, I like to halve them if they are too big, otherwise I leave them as they are.

2.Peel and cut in a cm squares the sweet potatoes.

3.Pour the Brussel sprouts and sweet potatoes in a oven tray, then add the olive oil, chilli flakes, herbs de provence, salt and pepper. Mix it all well!

4.Bake for 30 minutes at 250ºC until the sweet potatoes are golden and the Brussel sprouts soft enough.

5.Meanwhile let´s make the sauce, in a bowl just add the tahini, mustard, soya sauce and olive oil. Give it a good mix!

6.Remove the arils of the pomegranate, once the veggies are baked, just add the arils to the veggies and mix it, then pour the sauce on top. Ready to enjoy!


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1 comment

Jane December 26, 2018 - 4:17 pm

My sister in law brought this to our Christmas dinner last night. Flipping outstanding! I’m obsessed! Thank you!


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