Pomegranate Glazed Brussels Sprouts with Whipped Tahini Yogurt
Appetizers, Sides
Pomegranate Glazed Brussels Sprouts with Whipped Tahini Yogurt
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Pomegranate Glazed Brussels Sprouts with Whipped Tahini Yogurt and Mint
This recipe is brought to you by Gabe Roberge @gabe_roberge_
Updated November 2026
Sweet, salty and perfectly sticky, these pan-seared Brussels sprouts are glazed with pomegranate molasses, miso, garlic and sherry vinegar, then served over a creamy whipped tahini yogurt. Finished with fresh pomegranate seeds and mint, it’s a colourful, flavour-packed side perfect for hosting season.
Ingredients
- Pomegranate Glaze
- ¼ cup Farm Boy™ Pomegranate Molasses
- 2 Tbsp Farm Boy™ Organic Apple Cider Vinegar
- 1 Tbsp Farm Boy™ Red Miso Paste
- 1 clove garlic grated
- Tahini Yogurt
- 2 cups Farm Boy™ Organic Plain Greek Yogurt
- ½ cup Farm Boy™ Tahini
- 1 lemon zest and juice
- 1 clove garlic
- salt to taste
- Brussels Sprouts
- 10-12 Brussels sprouts
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil
- salt to taste
- 1 pomegranate seeds only, picked and rinsed
- 2 sprigs fresh mint leaves only
- 4 sprigs fresh cilantro leaves only
- 8-10 chives sliced thinly
Directions
- For the Pomegranate Glaze: Add Farm Boy™ Pomegranate Molasses, Farm Boy™ Organic Apple Cider Vinegar, Farm Boy™ Red Miso Paste, and grated garlic to a container with a tight-fitting lid. Shake until thoroughly combined. Set aside.
- For the Tahini Yogurt: Add Farm Boy™ Organic Plain Greek Yogurt, Farm Boy™ Tahini, lemon zest and juice, garlic, and salt to a bowl. Whisk until thick and creamy. Taste and adjust the seasoning if needed. Refrigerate until ready to serve.
- For the Brussels Sprouts: Trim the stem end from each Brussels sprout, then halve them.
- Heat Farm Boy™ Extra Virgin Olive Oil in a pan over medium-high heat. Place the Brussels sprouts in the pan and season with salt. Cook until they have an even sear, then flip.
- Pour the pomegranate glaze into the pan and toss the Brussels sprouts until the glaze has thickened and is clinging to them.
- Spoon the tahini yogurt onto a serving platter and top with the glazed Brussels sprouts. Finish with pomegranate seeds, mint, cilantro, and sliced chives.
