Description
Enjoy crispy Brussels sprouts drizzled in a sweet-tart pomegranate glaze, creating a vibrant side dish that’s perfect for any occasion.
Ingredients
Scale
- 1 lb fresh Brussels sprouts
- 1/2 cup 100% pure pomegranate juice
- 2 tbsp honey or maple syrup
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh pomegranate seeds (for garnish)
Instructions
- Preheat Your 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. Rinse under cold water and pat dry with a towel.
- Make the Glaze: In a small bowl, whisk together the pomegranate juice, honey (or maple syrup), olive oil, salt, and pepper until well combined.
- Toss It All Together: Place halved Brussels sprouts on a baking sheet lined with parchment paper. Pour the glaze over and toss until evenly coated.
- Roast Away: Spread the sprouts into an even layer on the baking sheet and roast for about 20-25 minutes, or until golden brown and crispy at the edges.
- Garnish and Serve: Once out of the oven, sprinkle fresh pomegranate seeds over roasted Brussels sprouts for added color and flavor. Serve warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Ensure Brussels sprouts are cut evenly for uniform cooking. Don’t overcrowd the pan; this helps achieve maximum crispiness. For added texture, consider including chopped nuts or serving alongside other roasted vegetables.