Description

This side dish is the perfect addition to any meal. It is delicious and simple to make. It is the perfect recipe to introduce Brussels sprouts to kids.

Ingredients

Units Scale

1 pound Brussels sprouts, rinsed and dried*
1 tablespoon grape seed oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup pomegranate seeds, or more if desired**
For the Balsamic Vinegar Pomegranate Glaze:
1 cup good quality balsamic vinegar
3/4 cup good quality, unsweetened pomegranate juice
1–2 teaspoons honey
Pinch sea salt

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Instructions

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.

Notes

*If you found your Brussels sprouts on the stalk, like I have in my picture, you simply need to snap them off the stalk before rinsing. The Brussels sprouts are fresher when they are on the stalk, but if you can’t find them on the stalk, pre-snapped Brussels sprouts will work just as well.
**How to seed a pomegranate