These Pomegranate Glazed Brussels Sprouts are salty, sweet, and roasted to perfection, making them the perfect side dish for your table this season!
Thanksgiving and Christmas are right around the corner and if you’re like me, you’re probably already planning your menu! Guys, these Pomegranate Glazed Brussels Sprouts are really All you’ve always wanted in a holiday side dish. I mean, first of all, they’re incredibly delicious (and absolutely addictive too, I must add), they’re both savory and sweet while also being a much healthier option alongside all those other decadent dishes classic, and the red and green colors make it the perfect festive one. addition to your table!
Why you will love this recipe
- Just a few simple ingredients needed for a healthy and delicious side dish!
- The perfect balance of sweet and savory flavors.
- You will love these caramelized and crispy Brussels sprouts!
- Perfect addition to your holiday table or weekday dinner.
Ingredients you will need
- Brussels sprouts – look for smaller Brussels sprouts with bright green leaves as they are sweeter and nicely crispy. If you are using larger Brussels sprouts, I recommend cutting them into quarters so they get crispy. Feel free to add other vegetables like cauliflower, squash, sweet potatoes, onion or carrots.
- olive oil – this is what we use to make Brussels sprouts nice and crispy.
- pomegranate juice + seeds – we use pomegranate juice to make the delicious glaze as well as pomegranate seeds (also known as arils) for a sweet pop of flavor and color to this side dish. You can also use cranberry juice and fresh cranberries instead.
- Honey – adds a little sweetness as well as a little caramelization to the vegetables, but feel free to use maple syrup instead of honey if you’re vegan.
- balsamic vinegar – adds such a rich, tangy flavor with a touch of acidity and make sure you use a quality product balsamic vinegar for the best result.
- garlic – you can use freshly chopped garlic cloves or minced garlic from the jar, but fresh garlic is best!
- Pine nuts – adds a delicious crunch, but you can also use pecans, walnuts, or any other type of nut you prefer.
- salt + black pepper
How to Make Glazed Brussels Sprouts
- Wash and cut the Brussels. I like to trim the ends, removing any loose outer leaves, then cut them in half lengthwise so they get really crispy and tender.
- Throw them away ! Spread the Brussels sprouts in an even layer on a large baking sheet and drizzle with a little olive oil, tossing them so they are evenly coated. Feel free to line the baking sheet with parchment paper or foil for easy cleanup. Sprinkle with salt and pepper and place in the oven at 425 degrees F.
- It’s time to roast. Let the Brussels sprouts cook in the oven for about 15 minutes, shake the pan well, then return them to the oven to cook for another 15 minutes.
- Prepare the pomegranate glaze. While the Brussels sprouts roast, whisk together the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan on the stove and bring to a boil. Reduce heat to medium and simmer the mixture for about 5 to 8 minutes, until the sauce thickens and is syrupy.
- Toast the pine nuts. When the Brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts on the baking sheet and let them roast with the Brussels sprouts which will give them even more flavor!
- Ready to serve! Transfer the Brussels sprouts from the baking sheet to a baking dish and drizzle the pomegranate balsamic glaze on top, tossing to combine. Transfer to a large bowl or serving platter, sprinkle with fresh pomegranate arils and toasted pine nuts. Taste and add additional salt and pepper, if necessary. Appreciate!
Preparation and storage
These roasted Brussels sprouts are best enjoyed immediately after roasting, as that is when they are the crispiest. However, feel free to store leftovers in an airtight, airtight container in the refrigerator until 3 days. To reheat them, simply reheat them in the microwave or fry them in the air fryer.
More Holiday Side Dishes to Make
- Sausage, apple and herb stuffing
- Holiday Glazed Acorn Squash
- Cranberry Cocktail Meatballs
- Winter Kale and Quinoa Salad
- The Perfect Cheese Platter for the Holidays
- Lightened Green Bean Casserole
I hope you all enjoy these Pomegranate Glazed Brussels Sprouts and if you love this recipe as much as we do, leave me a five star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
- Preparation time: 5 minutes
- Cooking time: 30 mins
- Total time: 35 minutes
Ingredients
- 1 1/2 lb Brussels sprouts, ends trimmed and cut in half lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup Pine nuts
- 1/3 cup pomegranate seeds
For the icing:
- 1/3 cup pomegranate juice
- 1/4 cup honey (or maple syrup)
- 2 tablespoons balsamic vinegar
- 2 Minced garlic cloves
Instructions
- Preheat oven to 425 degrees F.
- Spread the Brussels sprouts in an even layer on a large baking sheet and drizzle with a little olive oil, tossing them so they are evenly coated. Sprinkle with salt and pepper.
- Roast the Brussels sprouts in the oven for about 15 minutes, shake the pan well or toss the Brussels sprouts with a spoon, then return them to the oven to cook for another 15 minutes.
- While the Brussels sprouts roast, whisk together the pomegranate juice, honey, balsamic 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 thickens and is syrupy.
- When the Brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts on the baking sheet and let them roast until the Brussels sprouts are golden and crispy.
- Transfer the Brussels sprouts from the baking sheet to a plate and drizzle the pomegranate glaze on top, tossing to combine. Sprinkle with pomegranate seeds, toasted pine nuts, and additional salt/pepper, if needed!
Nutritional intake:
- Portion: 1/4th of the recipe
- Calories: 260
- Sugar: 27.1g
- Sodium: 194 mg
- Fat: 9.8g
- Saturated fat: 1g
- Carbohydrates: 41.2g
- Fiber: 7.4g
- Protein: 7.4g
*Please note that all nutritional information is estimates only. Values vary between brands, so we encourage you to calculate them yourself for more accurate results.
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