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Author Notes: Opinions regarding Brussels sprouts differ strongly and I am firmly on the "love" side. My favorite way to cook these cute little veggies is by roasting - this brings out so much flavor and sweetness and I have to stop myself from sneaking too many from the baking pan. In this recipe, I include maple syrup for added sweetness and pomegranate seeds for a pop of color and fruity flavor. —BlueKaleRoad
- 7 cups Brussels sprouts, sliced in half and any discolored leaves removed
- Olive oil to toss
- 2 tablespoons maple syrup
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 3/4 cup pomegranate seeds, about half a large pomegranate
- Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.
- In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.
- Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.
- This recipe was entered in the contest for Your Best Pomegranates
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