Pin Crisp roasted Brussels sprouts meet a tangy-sweet glaze in this colorful side dish, a staple on my fall and winter tables and one of the few ways my whole family asks for Brussels sprouts again and again. The burst of fresh pomegranate seeds with every bite adds a jewel-like finish that always sparks applause at holiday dinners or casual weeknight meals.
The bright pomegranate glaze first caught my interest during a late autumn potluck years ago, and ever since I started topping these sprouts with the seeds and a handful of parsley, friends always want the recipe.
Ingredients
- Brussels sprouts: choose bright green, tight heads for the best result
- Olive oil: helps crisp the sprouts and intensifies caramelization
- Pomegranate juice: the heart of the glaze opt for 100 percent pure for full flavor
- Balsamic vinegar: balances tang with subtle sweetness select a well-aged or syrupy variety if available
- Honey or maple syrup: a touch of natural sweetness maple syrup for a vegan option use real honey for depth
- Sea salt: fine or flaky enhances every bite use a fresh jar for best results
- Freshly ground black pepper: adds subtle warmth and complexity grind fresh for fragrance
- Fresh pomegranate seeds: pick a heavy fruit with bright skin for the juiciest arils
- Chopped fresh parsley: adds color and freshness optional but highly recommended for presentation
Instructions
- Prep and Arrange the Brussels Sprouts:
- Trim the stem ends from each sprout and slice in half through the root for even caramelization. Place in a large mixing bowl and toss thoroughly with olive oil, salt, and black pepper until each piece is glossy and coated.
- Roast to Perfection:
- Preheat your oven to four hundred twenty five degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Spread the Brussels sprouts in a single layer cut side down making sure there is space between each piece to avoid steaming. Slide into the oven and roast for twenty to twenty five minutes turning each sprout once halfway through until the edges are golden brown and crisp and the centers are tender.
- Make the Pomegranate Glaze:
- While the sprouts roast combine pomegranate juice balsamic vinegar and honey or maple syrup in a small saucepan set over medium heat. Bring to a gentle simmer and cook for eight to ten minutes stirring occasionally. The mixture should reduce by at least half and become thick enough to coat the back of a spoon. Remove from heat and set aside it will thicken as it cools.
- Glaze and Toss:
- Immediately after roasting transfer the hot Brussels sprouts to a large serving bowl. Drizzle the warm pomegranate glaze evenly over the sprouts and use a large spoon or spatula to toss gently until every piece glistens.
- Garnish and Serve:
- Sprinkle the finished dish with fresh pomegranate seeds and a handful of chopped parsley if desired. Serve straight away while still warm so every bite delivers crunch and brightness.
Pin The pomegranate seeds are always my favorite part each pop adds freshness and crunch that balances the crisp caramelized sprouts. When my little one tried these for the first time I remember her grin as she picked out every scarlet seed before finally devouring the rest.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat spread on a baking sheet and warm in a hot oven to restore crispness. Glaze any leftovers again with a little more juice if they lose shine after reheating.
Ingredient Substitutions
If you cannot find pomegranate juice try cranberry juice for a tart twist. Maple syrup is an easy swap for honey if vegan cooking is your goal. Toasted walnuts or pecans add delicious crunch and a richer taste which I love for bigger occasions.
Serving Suggestions
This side dish truly shines beside roasted meats especially chicken or lamb or as part of a vegetarian holiday spread with grains and roasted squash. I also love them cooled and tossed into salads for lunch the next day.
Cultural and Seasonal Context
Pomegranate glazed vegetables are rooted in Persian and Mediterranean cooking where sweet tart sauces brighten earthy flavors. Brussels sprouts come into season in late fall and winter so this dish feels especially welcome at Thanksgiving or Christmas. That first drizzle of ruby glaze signals the heart of winter food for me every year.
Seasonal Adaptations
Switch in roasted carrots or cauliflower for the Brussels sprouts if you prefer Garnish with orange zest for even more winter cheer Add pomegranate molasses to the glaze to intensify tartness
Success Stories
Guests always ask for the recipe after even just a small taste. My family requests these sprouts at every holiday and my neighbor claims her sprout-hating son has become a convert thanks to the tangy glaze. Try doubling the batch for parties everyone goes back for more.
Freezer Meal Conversion
These Brussels sprouts freeze well fully glazed and cooled. Freeze in a single layer on a baking tray before transferring to a freezer container for up to two months. Reheat from frozen in a hot oven and garnish with fresh seeds to bring back that lively crunch.
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