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roasted brussels sprouts with pomegranate in a white serving dish
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5 from 6 votes

Roasted Brussels Sprouts with Pomegranate

These roasted Brussels sprouts with crunchy pomegranate seeds and a sweet-tangy pomegranate glaze are a wonderful side dish for fall dinners, including Thanksgiving!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: how to roast brussels sprouts, pomegranate recipes, Thanksgiving side dishes, vegetable side dish
Servings: 6 servings
Author: Amanda Biddle

Ingredients

  • 1-1/2 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)

Instructions

  • 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 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is reduced to 1/3 to 1/4 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.

Video

Nutrition

Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 544mg | Fiber: 4g | Sugar: 9g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 59mg | Iron: 1.7mg

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