Brussels Sprouts with Pomegranate Seeds
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
Serves: 4
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7
cups Brussels sprouts, sliced in half and any discolored leaves removed
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Olive oil to toss
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2
tablespoons maple syrup
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1
teaspoon balsamic vinegar
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1/2
teaspoon kosher salt
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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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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.)
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!
I love this recipe! Perfect for my Brussels sprout crazy husband!
Thank you, Madhuja! We're crazy for Brussels sprouts, too.
This is a perfect holiday dish! Very colorful!
Pat is a trusted home cook.
Oh I think you've just given me the key to get Tom to eat Brussels sprouts! Thanks so much for sharing!
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!
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