If you’re craving a dish that’s as vibrant in color as it is bursting with flavor, the Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe will instantly become one of your favorites. This dish boasts perfectly roasted Brussels sprouts with a caramelized balsamic glaze that adds a wonderful tangy sweetness, all complemented by the juicy pop of fresh pomegranate seeds. It’s an irresistible combination that turns humble vegetables into a festive, crowd-pleasing side or even a main for any occasion.
Ingredients You’ll Need
With just a handful of simple, fresh ingredients, this recipe beautifully balances bold flavors and satisfying textures. Each element plays a crucial role in creating that delicious interplay of sweet, tangy, earthy, and bright notes that make this dish unforgettable.
- Brussels sprouts (1.5 to 2 pounds): Fresh and trimmed for roasting, they form the hearty base packed with nutrition and natural sweetness when caramelized.
- Olive oil (3 to 4 tablespoons): Adds richness and helps crisp the sprouts for the perfect roasted texture.
- Garlic (4 cloves, minced): Infuses the dish with aromatic depth and a gentle punch of savory flavor.
- Kosher salt (1 teaspoon): Enhances all the natural flavors and balances the sweetness of the glaze.
- Freshly ground black pepper (½ teaspoon): Adds a subtle heat and earthiness that complements the balsamic perfectly.
- Balsamic vinegar (â…“ cup): The star ingredient for creating a luscious, tangy glaze that beautifully coats each sprout.
- Honey (1 to 2 tablespoons): Sweetens the balsamic glaze, providing a delicate contrast to the slight bitterness of the sprouts.
- Thyme (½ teaspoon, optional): Infuses a subtle herbal aroma that lifts the dish to another level.
- Fresh pomegranate seeds (â…” cup): Add a burst of juicy freshness and vibrant color, turning the dish into a visual and textural delight.
How to Make Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
Step 1: Prepare and Roast the Brussels Sprouts
Start by preheating your oven to 400°F (use Convection if available for extra crispiness). Line a baking sheet with aluminum foil to make cleanup simple. Trim off the tough ends of your Brussels sprouts and slice them in half. Don’t worry if a few leaves fall off – those will roast up beautifully too. This roasting step caramelizes their natural sugars, bringing out a rich, nutty flavor you just can’t beat.
Step 2: Toss with Olive Oil and Garlic
In a large bowl, whisk together the olive oil, minced garlic, salt, and black pepper. This flavorful mixture ensures every sprout is coated evenly, infusing them with savory richness and a gentle garlic aroma. Then, gently toss the halved Brussels sprouts in this mixture, making sure each piece is well covered for maximum flavor impact.
Step 3: Roast Until Golden Brown
Arrange the Brussels sprouts cut side down on your baking sheet. Roast them for 20 to 25 minutes, or about 15 minutes if you’re using a Convection oven. You’ll want them nicely browned underneath—this is where the flavor magic happens. The caramelization creates that slight crunch and deep flavor that makes roasted Brussels sprouts irresistible.
Step 4: Make the Balsamic Glaze
While the sprouts roast, it’s time to make your balsamic glaze. In a medium saucepan with high sides, combine the balsamic vinegar and honey. Bring it to a gentle boil over medium-low heat, whisking occasionally. Let it bubble and reduce for about 10 minutes, until it thickens enough to coat the back of a spoon. This glaze will add a rich, sweet tang that makes this dish sing.
Step 5: Coat Sprouts with Glaze and Finish Roasting
Once roasted, transfer the Brussels sprouts back into your mixing bowl and drizzle them with the balsamic glaze—use as much or as little as you like. Place the sprouts back on the baking sheet, cut side up, sprinkle with thyme if using, and roast for another 7 to 10 minutes. This finishing step infuses the glaze deep into the sprouts while keeping them perfectly tender.
Step 6: Add Pomegranate Seeds and Serve
Remove the sprouts from the oven and place them into a serving bowl. Toss in those gorgeous fresh pomegranate seeds. Their bright color and juicy pop add a festive touch and a delightful burst of flavor that complements the balsamic glaze beautifully. Serve immediately to enjoy the perfect balance of warm, roasted flavors and fresh, vibrant bites.
How to Serve Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
Garnishes
For an extra pop of freshness and color, sprinkle some finely chopped fresh parsley or basil on top just before serving. If you like a little crunch, toasted pine nuts or chopped walnuts make wonderful garnishes that complement the earthiness of the Brussels sprouts beautifully.
Side Dishes
This Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe pairs wonderfully with roasted chicken, grilled steak, or even a hearty grain bowl. It’s fantastic alongside mashed potatoes or creamy risotto, offering a zesty and colorful contrast that livens up any meal.
Creative Ways to Present
Serve these Brussels sprouts on a beautiful platter scattered with pomegranate seeds and fresh thyme sprigs for an elegant look. Alternatively, layer them atop a bed of fluffy quinoa or wild rice to create a wholesome vegetarian main dish that’s as stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe, store them in an airtight container in the refrigerator for up to 3 days. While the sprouts may lose some crispness, the flavors remain vibrant and delicious.
Freezing
Freezing is not recommended for this dish as roasted Brussels sprouts and pomegranate seeds can lose their texture and freshness upon thawing. For the best experience, enjoy this recipe fresh or refrigerate and reheat within a few days.
Reheating
To reheat, spread the Brussels sprouts on a baking sheet and warm them in a 350°F oven for about 10 minutes to help revive their crispy edges. Avoid microwaving if possible, as it can make them soggy.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts work best for roasting and caramelization, you can use frozen sprouts if that’s what you have. Just make sure to thaw and pat them dry thoroughly to avoid steaming instead of roasting.
Is it necessary to use honey in the balsamic glaze?
Honey adds a lovely natural sweetness and helps balance the acidity of the balsamic vinegar. You can substitute with maple syrup or brown sugar if you prefer, but honey gives the best flavor harmony.
Can I omit the garlic if I’m allergic?
Yes, though garlic contributes a nice aromatic depth, you can leave it out or replace it with a pinch of garlic powder if tolerated. The glaze and roasting will still provide wonderful flavor.
What can I use instead of pomegranate seeds?
If pomegranate seeds aren’t available, dried cranberries or chopped fresh red grapes can provide a similar sweet-tart burst, though the crunch and acidity will differ slightly.
Can I make this recipe vegan?
Absolutely! Just swap the honey for maple syrup or agave nectar to keep the balsamic glaze vegan-friendly without compromising on sweetness.
Final Thoughts
There’s something truly special about the Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe that makes it more than just a side dish. It’s a celebration of vibrant flavors, textures, and colors that brighten up your plate and your day. Whether you’re cooking for a holiday feast or a simple weeknight dinner, this recipe brings joy and warmth with every bite. Give it a try—you’ll be amazed at how such straightforward ingredients create such a standout dish.
Print
Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously roasted Brussels sprouts glazed with a tangy and sweet balsamic reduction, garnished with fresh pomegranate seeds for a burst of color and flavor. This easy-to-make side dish combines the caramelized crispiness of roasted sprouts with the refreshing tartness of pomegranate, perfect for holiday tables or everyday dinners.
Ingredients
Brussels Sprouts
- 1.5 to 2 pounds fresh Brussels sprouts, cleaned, trimmed, and halved
- 3 to 4 tablespoons olive oil
- 4 cloves garlic, finely minced or pressed
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Balsamic Glaze
- â…“ cup balsamic vinegar
- 1 to 2 tablespoons honey
- ½ teaspoon fresh or dried thyme, optional and to taste
Garnish
- â…” cup fresh pomegranate seeds
Instructions
- Preheat oven and prepare Brussels sprouts: Preheat the oven to 400°F (use Convection setting if available) and line a baking sheet with aluminum foil for easy cleanup. Clean Brussels sprouts by removing tough ends and halving them; some loose leaves may detach, which is normal. Set aside.
- Toss sprouts with seasoning: In a large bowl, whisk together olive oil, minced garlic, Kosher salt, and freshly ground black pepper. Add the halved Brussels sprouts to the bowl and gently toss them until evenly coated with the oil and seasoning mixture.
- Roast Brussels sprouts: Arrange the sprouts cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until the undersides are nicely browned. If using a convection oven, start checking for doneness around 15 minutes to avoid overcooking.
- Prepare balsamic glaze: While the Brussels sprouts roast, combine balsamic vinegar and honey in a medium high-sided saucepan. Bring to a boil over medium-low heat, whisking occasionally. Let it gently bubble and reduce until thick enough to coat a spoon, about 10 minutes.
- Glaze and roast sprouts again: Once the sprouts have finished the initial roasting, transfer them back to the large bowl and drizzle with the balsamic glaze. You do not need to use all the glaze if you prefer less sweetness. Return the sprouts to the baking sheet with cut sides facing up, optionally sprinkle with thyme, and roast for an additional 7 to 10 minutes.
- Serve with pomegranate seeds: Remove the glazed sprouts from the oven and transfer to a serving bowl. Add fresh pomegranate seeds, toss gently to combine, and serve immediately to enjoy their vibrant texture and flavor.
Notes
- Using a convection oven helps achieve a crispier roast on the Brussels sprouts.
- If thyme is not available or preferred, omit it without impacting the overall flavor significantly.
- Adjust honey quantity in the balsamic glaze to your preferred sweetness level.
- Fresh pomegranate seeds add a beautiful color contrast and a tart bite complementing the glaze.
- For a vegan option, substitute honey with maple syrup or agave nectar.
