These Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. Easy to make and one of our favorite sides for Thanksgiving!
Brussels sprouts. It seems that you either love them, or you hate them. They’ve been the subject of many a comedy sketch throughout the decades, and you often hear of children approaching them as the bane of their dinner plates.
I know what you’re thinking: what a way to sell this recipe post, Amanda! I hear you. Stick with me for a moment.
Personally, I love Brussels sprouts. In fact, I was the kid who dove in and cleaned them off of her plate. In my sprout-loving heart, I think their polarizing reputation comes down to preparation.
Brussels sprouts can be a bit bitter. Depending on the particular harvest, some can be more strongly-flavored than others. If you overcook them, they turn mushy. And, like cabbage, they contain hydrogen sulfide. If you cook them too long until they really break down, that aroma can be pungent in the kitchen.
I think the reason I grew up loving them is because my mother always either gently steamed, sautéed, or roasted them just until they were tender. Sometimes, she’d make Brussels sprouts with bacon, or toss them in butter and lemon juice. Other times, she’d bake them with a touch of maple syrup or a sprinkling of parmesan.
There was never a naked Brussels sprout on my plate, and I’m pretty sure that made all the difference as my tastes were developing.
For a tempting combination of fall flavors and textures in this recipe, I toss the sprouts with fresh, crunchy pomegranate seeds, and drizzle them with a sweet-tangy pomegranate-maple-Dijon glaze just before serving.
These Pomegranate Roasted Brussels Sprouts just might be a dish that turns sprout haters into sprout lovers!
Making Roasted Brussels Sprouts
Roasting is one of the easiest and most delicious ways to make Brussels sprouts. The caramelization that develops in the hot oven gives them a fantastic depth of flavor.
To roast the sprouts, I place them (trimmed and halved; more on this below) into a single layer onto a rimmed baking sheet. (For easy cleanup, line the pan with foil.) Drizzle the sprouts with olive oil, sprinkle with salt and freshly-cracked black pepper, and roast just until tender inside and crispy on the outside.
To keep the sprouts roasting evenly, I like to shake the pan a couple of times while they’re cooking. The whole process only takes 30-40 minutes. So simple!
How to Trim Brussels Sprouts
Brussels sprouts are easy to prep with just a few simple steps.
Even though they look quite a bit like tiny cabbages, the core on Brussels sprouts are far more tender when cooked. When you’re using the sprouts in a roasted dish were you want them to stay intact, you don’t need to cut out the core.
You do need to cut the little stem off of the end. This will often have a brownish appearance, depending on when the sprouts were cut from their larger stalk.
When you do this, a few outer leaves will detach. This is normal. These leaves are sometimes a bit discolored and can be tougher than the inner leaves. I generally discard them.
If you notice any yellow, browned, or particularly thick-looking outer leaves still attached to the Brussels sprouts after trimming, just pull those off.
Depending on the size of the Brussels sprouts, you can either leave them whole or slice them in half (from top to bottom) for roasting. If they’re up to ¾-inch in diameter, I leave them whole. If they’re an inch or larger, I cut them in half.
Again, you might lose a few leaves when you halve the sprouts. If these inner leaves don’t look discolored, you can roast them right alongside the halves in the pan. They get extra caramelized and crispy, and are a tasty little snack for the sprout-loving cook.
Making the Pomegranate Glaze and Serving
What really takes these roasted Brussels sprouts to the next level is the warm, syrupy glaze, and it couldn’t be easier to prepare.
All you need to do is combine pomegranate juice with maple syrup, apple cider vinegar, and Dijon mustard in a small pot. Then, just simmer it until it’s reduced and glossy.
You can either make the glaze ahead and reheat it, or simmer it while the Brussels sprouts are roasting. Then, just toss the roasted sprouts with the pomegranate arils (seeds), drizzle with the glaze, and serve.
These Pomegranate Roasted Brussels Sprouts are fantastic served alongside your brined turkey on Thanksgiving, or with any fall dinner. (In fact, the day after I first promo’d the recipe on Instagram in October, a reader made and loved them!
Roasted Brussels Sprouts with Pomegranate
- 1-½ pounds fresh Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 cup pomegranate juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- ½ cup pomegranate arils (seeds)
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Toss Brussels sprouts with olive oil and season with a few pinches of salt and pepper. Roast for 30-40 minutes, until crisp-tender and lightly caramelized in areas. Shake the pan occasionally to help them roast evenly.
- While the Brussels sprouts are roasting, combine pomegranate juice, vinegar, mustard, and maple syrup in a small pot. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is reduced to ⅓ to ¼ cup, about 15-20 minutes. Keep warm.
- Transfer roasted Brussels sprouts to a serving dish and toss with pomegranate arils. Drizzle with the warm pomegranate glaze, to taste, and serve.