Pomegranate Brussels Sprouts
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
- 1 lb Brussels sprouts trimmed and halved
- ½ cup pomegranate arils
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon balsamic vinegar
- ¼ 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.