This vibrant dish combines the nutty, caramelized flavor of roasted Brussels sprouts with the tangy burst of pomegranate arils and the sweetness of a maple glaze. It’s easy to make and perfect for a festive table!
Ingredients (Serves 4–6)
- 1 ½ pounds (700g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ½ cup pomegranate arils (seeds from 1 pomegranate)
- ¼ cup toasted pecans or walnuts (optional, for crunch)
For the Maple Glaze:
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced (optional)
Instructions
- Prepare the Brussels Sprouts:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet, cut side down for maximum caramelization.
- Roast:
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the Brussels sprouts are golden and tender with crispy edges.
- Make the Maple Glaze:
- In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic (if using).
- Combine and Glaze:
- Transfer the roasted Brussels sprouts to a serving bowl or platter.
- Drizzle the maple glaze over the sprouts and toss gently to coat.
- Add the Finishing Touches:
- Sprinkle the pomegranate arils and toasted pecans or walnuts over the glazed sprouts.
- Serve:
- Serve warm as a side dish or on its own. The sweet, tangy, and nutty flavors will delight your guests!
Tips for Best Results
- Make Ahead: You can roast the Brussels sprouts a few hours in advance and reheat them gently before serving. Add the glaze and toppings just before serving.
- Variation: Add crumbled feta or goat cheese for a creamy element (omit for vegan/dairy-free).
- Nut-Free Option: Skip the nuts or replace them with sunflower seeds for a crunch.
This dish is as beautiful as it is delicious, with the pomegranate arils adding a pop of color and flavor! Enjoy!
