These Pomegranate Glazed Brussels Sprouts are savory, sweet and roasted to perfection making them the perfect holiday side dish for your table this season!
Ingredients:
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1 1/2 lbs brussels sprouts, ends trimmed and halved lengthwise
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1 tablespoon olive oil
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Salt and pepper, to taste
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1/4 cup pine nuts
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1/3 cup pomegranate seeds
For The Glaze
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1/3 cup pmegranate juice
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1/4 cup honey, or maple syrup
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2 tablespoons balsamic vinegar
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2 cloves garlic, minced
Instructions:
Preheat oven to 425 degrees F.
Spread the brussels sprouts in an even layer on a large sheet pan and drizzle with a little olive oil, tossing them so that they are evenly coated. Sprinkle with salt and pepper.
Roast brussels sprouts in the oven for about 15 minutes, shake the pan really good or toss the brussels sprouts with a spoon, then pop them back in the oven to cook for an additional 15 minutes.
While the brussels sprouts are roasting, whisk together the pomegranite juice, honey, balsmic vinegar and garlic in a small saucepan on the stove and bring to a boil. Reduce the heat to medium and let the mixture boil for about 5 to 8 minutes, until the sauce has thickened and is syrupy.
When the brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts onto the sheet pan and let them roast, until the brussels sprouts are golden and crispy.
Transfer the brussels sprouts from the sheet pan onto a platter and drizzle the pomegranate glaze over top, tossing to combine. Sprinkle with pomegranate seeds, roasted pine nuts and additional salt/pepper, as needed!
Enjoy!
Nutrition:
Serving: 1/4th of recipe | Calories: 260kcal | Carbohydrates: 41.2g | Protein: 7.4g | Fat: 9.8g | Saturated Fat: 1g | Sodium: 194mg | Fiber: 7.4g | Sugar: 27.1g
Nutrition inforation is automatically calculated, so should only be used as an approximation.
Gellner, K. (2024f, April 23). Pomegranate glazed Brussels sprouts. Eat Yourself Skinny. https://www.eatyourselfskinny.com/pomegranate-glazed-brussels-sprouts/#wprm-recipe-container-16238