Description
A delicious side dish featuring Brussels sprouts roasted until crispy, glazed with balsamic vinegar and honey, and topped with fresh pomegranate seeds.
Ingredients
Scale
- 1.5 to 2 pounds fresh Brussels sprouts, cleaned, trimmed, and halved
- 3 to 4 tablespoons olive oil
- 4 cloves garlic, finely minced or pressed
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ⅓ cup balsamic vinegar
- 1 to 2 tablespoons honey
- ½ teaspoon fresh or dried thyme, optional and to taste
- ⅔ cup fresh pomegranate seeds
Instructions
- Preheat oven to 400F (use Convection if you have it), line a baking sheet with aluminum foil for easier cleanup, and clean the Brussels sprouts by slicing off the tough ends and halving them; some of the leaves will detach and this is okay; set aside.
- To a large bowl, add the oil, garlic, salt, pepper, and whisk to combine.
- Add the Brussels sprout halves to the mixture and gently toss to evenly coat.
- Place the Brussels sprouts, cut side down, on the prepared sheet pan, and roast for approximately 20-25 minutes, or until the undersides of the Brussels are nicely browned. If you’re using a Convection oven, start checking after 15 minutes.
- While the sprouts are roasting, make the balsamic glaze. To a high-sided medium saucepan, add the balsamic vinegar, honey, and bring to a boil over medium-low heat, whisking occasionally.
- Allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, approximately 10 minutes.
- When the sprouts have finished roasting, add them back into the original bowl you used to toss them, and drizzle the balsamic glaze over them. It is not mandatory to use it all.
- Place them back on the sheet pan, cut side facing up, and optionally sprinkle with thyme, roasting for an additional 7 to 10 minutes.
- Remove them from the oven, place them into a serving bowl, add the pomegranate seeds, toss to combine, and serve immediately.
Notes
- The Brussels sprouts are best served fresh for maximum crispiness.
- They can be stored in an airtight container in the fridge for up to 4 days.
- They may become soggier in texture over time, but the flavor will remain intact.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg