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Pomegranate Brussels Sprouts

Irresistible Pomegranate Brussels Sprouts for Holiday Cheer

Pomegranate Brussels Sprouts are vibrant, delicious, and perfect for holiday dining, combining crispy textures with a sweet-tart glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Fresh, trimmed, and halved
  • 2 tablespoons Olive Oil For roasting
  • Salt To taste
  • Pepper To taste
For the Toppings
  • 1 cup Crumbled Feta Can substitute with goat cheese
  • 1 cup Pomegranate Seeds Fresh and colorful
  • 1/2 cup Chopped Toasted Hazelnuts Can substitute with walnuts or pecans
For the Pomegranate Glaze
  • 1 cup Pomegranate Juice Homemade delivers the best flavor
  • 1/4 cup Balsamic Vinegar Can use red wine vinegar as an alternative
  • 2 tablespoons Maple Syrup Honey makes for a great substitute

Equipment

  • oven
  • baking sheet
  • Small saucepan
  • large bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet with olive oil.
  2. Trim the ends of the Brussels sprouts, slice them in half, and toss with olive oil, salt, and pepper in a large bowl.
  3. Spread the seasoned Brussels sprouts cut-side down on the baking sheet and roast for 20–25 minutes until golden brown and tender.
  4. While roasting, combine pomegranate juice, balsamic vinegar, and maple syrup in a saucepan, bring to boil, then simmer until reduced by half.
  5. Transfer roasted Brussels sprouts to a serving bowl and top with feta, hazelnuts, and pomegranate seeds.
  6. Drizzle the pomegranate glaze over the dish before serving and enjoy warm.

Notes

For extra crispiness, broil the sprouts for 2-3 minutes at the end. Store any leftovers in an airtight container for up to 2-3 days.