Back in the day Brussels sprouts were loathed by all. I myself thought they were absolutely grotesque and refused to touch them with a ten foot pole. Whenever I had them in the past they were bitter and mushy. No thank you!
Within the past few years Brussels sprouts have become all the rage. The secret to making Brussels sprouts actually taste good:
That’s right, roasting Brussels sprouts helps to bring out their natural sugars and allow their outer leaves to crisp up and turn into a one-of-a-kind side dish.
The first time I made roasted Brussels sprouts myself I was completely surprised that I actually liked them. I think I made them every week for a month straight that fall. I could not get enough.
It is a good thing that the world began to roast Brussels sprouts. Not only are they tasty when roasted, they are incredibly healthy. They contain fiber, potassium, calcium, magnesium, zinc and vitamins C, A, K, and E, just to name a few.
If you are still needing a side dish for Thanksgiving, look no further. Roasted Brussels Sprouts with Pomegranate will be a huge crowd pleaser at your table.
The best part is that it is super simple to make. The balsamic vinegar pomegranate glaze can be made the night before and heated gently in the microwave just before serving, so all you will need to do on the big day is to roast up your Brussels sprouts. Can’t beat that!
If you are a little leery about trying Brussels sprouts for the first time, trust me. This recipe is a great one to get started with.
The roasted Brussels sprouts are slightly sweet, tender on the inside and crispy on the outside. The pomegranate seeds add a nice crunch and juiciness that complements the Brussels sprouts perfectly. Top it with some sweet and syrupy balsamic vinegar pomegranate glaze, and these babies are irresistible!
- 1 pound Brussels sprouts, rinsed and dried*
- 1 tablespoon grape seed oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup pomegranate seeds, or more if desired**
- For the Balsamic Vinegar Pomegranate Glaze:
- 1 cup good quality balsamic vinegar
- ¾ cup good quality, unsweetened pomegranate juice
- 1-2 teaspoons honey
- Pinch sea salt
- Preheat your oven to 400 degrees.
- Trim off the stem of the Brussels sprouts and cut in half lengthwise, or into quarters if some Brussels sprouts are really large. Place all of the Brussels sprouts, grape seed oil, sea salt, and pepper onto a rimmed baking sheet. Mix the Brussel sprouts to evenly coat them with the oil and the salt and pepper. I find it easiest to use my hands.
- Roast the Brussels sprouts for 30 minutes to 35 minutes, or until the Brussels sprouts are tender and crunchy in some spots. Be sure to flip your Brussels sprouts half way through the cooking process.
- While the Brussels sprouts are cooking make the balsamic vinegar pomegranate glaze. Add the vinegar, pomegranate juice, honey, and sea salt to a heavy-bottomed small sauce pan. Whisk together the ingredients. Bring the mixture to a boil then reduce to a simmer. Simmer uncovered for about 15 to 20 minutes, or until the glaze has reduced by about half and thickened. Set aside.
- Toss the Brussels sprouts and the pomegranate seeds together. Drizzle the Brussels sprouts with the glaze and serve immediately.
**How to seed a pomegranate