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
cups Brussels sprouts, sliced in half and any discolored leaves removed
Olive oil to toss
tablespoons maple syrup
teaspoon balsamic vinegar
teaspoon kosher salt
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.