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
Scale
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.
