Toss roasted Brussels sprouts with pomegranate maple glaze and top with fresh pomegranate seeds for a burst of flavor in every bite. A simple and delicious side dish perfect for the holiday season and beyond.
2poundsBrussels sprouts,trimmed and halved lengthwise (if Brussels sprouts are very large, quarter them)
2tablespoonsolive oil
1/2teaspoonKosher salt(or more to taste)
1/2cup100% pomegranate juice
2tablespoonsmaple syrup
1/2cuppomegranate seeds
Instructions
Preheat oven to roast at 400° F. Line a large baking sheet with aluminum foil.
Toss Brussels sprouts with olive oil and salt and spread on baking sheet. Roast 20 minutes*, stirring occasionally, until crisp and browned on the outside and tender on the inside.
While the Brussels sprouts are roasting, make the pomegranate glaze. In a small saucepan, bring pomegranate juice and maple syrup to a boil, reduce heat and simmer until reduced by half and glaze mixture coats the back of a spoon, about 8 minutes.
Toss roasted Brussels sprouts with pomegranate glaze and pomegranate seeds. Serve.
Recipe Notes
*Roasting time may vary - keep an eye on the Brussels sprouts so they don't burn, especially leaves that have separated.