Brussels Sprouts with Pomegranate Seeds

November 29, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
Contest Entries

See what other Food52ers are saying.

  • Vivian Henoch
    Vivian Henoch
  • Bevi
  • inpatskitchen
  • BlueKaleRoad
I am a passionate home cook and love gathering my family and friends around the table.

7 Reviews

Vivian H. December 2, 2012
Very pretty indeed. You've added the maple - a nice touch, from the recipe I've used before for Thanksgiving: either from Bob Appetit or William Sonoma, can't remember where I first saw the recipe. (I was tempted to add this recipe to the contest, but you've beaten me to the punch. Will have to think up another.)
BlueKaleRoad December 3, 2012
Thank you, Vivian - the maple syrup adds a lovely sweetness, which is how I inspired my older son to start eating Brussels sprouts last year. Now he is hooked!
Madhuja November 28, 2012
I love this recipe! Perfect for my Brussels sprout crazy husband!
BlueKaleRoad November 28, 2012
Thank you, Madhuja! We're crazy for Brussels sprouts, too.
Bevi November 29, 2011
This is a perfect holiday dish! Very colorful!
inpatskitchen November 29, 2011
Oh I think you've just given me the key to get Tom to eat Brussels sprouts! Thanks so much for sharing!
BlueKaleRoad November 29, 2011
My pleasure! My son has not been a fan of Brussels sprouts, but he started eating them when prepared this way. I hope you and Tom enjoy them!