Description

Pomegranate Brussels Sprouts is a vibrant, healthy side dish that combines crispy roasted Brussels sprouts with sweet, tart pomegranate arils. Drizzled with maple syrup and balsamic vinegar, this dish is perfect for any holiday table or a cozy weeknight meal. Packed with antioxidants and fiber, it’s a crowd-pleaser the whole family will love.

Ingredients

Scale

1 lb Brussels sprouts, trimmed and halved
1/2 cup pomegranate arils
2 tablespoons olive oil
1 tablespoon maple syrup (or honey)
1 tablespoon balsamic vinegar
1/4 cup toasted pecans or walnuts (optional)
Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and slice them in half.
Toss with Olive Oil: Place the Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly.
Roast the Brussels Sprouts: Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
Prepare the Pomegranate Mixture: While the sprouts are roasting, combine maple syrup and balsamic vinegar in a small bowl.
Toss Together: Once the sprouts are done, remove them from the oven and immediately toss with the maple-balsamic mixture.
Add Pomegranate and Nuts: Gently fold in the pomegranate arils and toasted nuts, if using.
Serve: Plate and serve warm as a delicious side dish.

Notes

For a vegan version, swap honey for agave syrup.
To make this dish nut-free, skip the nuts and focus on the crispy sprouts and pomegranate.
You can make this dish a few hours ahead—just keep the Brussels sprouts and pomegranate arils separate until ready to serve.
For extra flavor, sprinkle with a pinch of sea salt or a drizzle of extra balsamic glaze just before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

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