These roasted Brussels sprouts with crunchy pomegranate seeds and a sweet-tangy pomegranate glaze are a wonderful side dish for fall dinners, including Thanksgiving!
Course Side Dish
Cuisine American
Keyword how to roast brussels sprouts, pomegranate recipes, Thanksgiving side dishes, vegetable side dish
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.