If you’re looking to brighten up your vegetable game, this Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe is an absolute winner. Imagine crispy, caramelized Brussels sprouts kissed with tangy, sweet balsamic glaze, then finished off with jewel-like pomegranate seeds that add the perfect pop of freshness and crunch. It’s a vibrant, flavorful dish that’s both elegant enough for special occasions and comforting enough for a weeknight dinner. Trust me, once you try this recipe, these sprouts will become your new favorite side dish to wow family and friends alike.
Ingredients You’ll Need
The beauty of this Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe lies in its brilliant simplicity. Each ingredient plays a vital role, whether it’s the balsamic vinegar bringing acidity, the honey offering gentle sweetness, or the pomegranate seeds adding bursts of tart and color. These essential ingredients come together effortlessly to make a dish that’s both striking and satisfying.
- Brussels sprouts (1.5 to 2 pounds): Fresh and trimmed, halving them ensures even roasting and a tender interior.
- Olive oil (3 to 4 tablespoons): Helps achieve a beautiful golden crust while keeping the sprouts moist.
- Garlic (4 cloves, finely minced): Adds a savory depth that complements the slight bitterness of the sprouts.
- Kosher salt (1 teaspoon): Enhances all the natural flavors and balances the sweetness.
- Freshly ground black pepper (½ teaspoon): Provides a subtle kick to round out the seasonings.
- Balsamic vinegar (⅓ cup): The star of the glaze offering rich tanginess with a hint of sweetness.
- Honey (1 to 2 tablespoons): Sweetens and thickens the balsamic glaze, giving it a luscious finish.
- Thyme (½ teaspoon, optional): A delicate herb note that enhances the earthiness of the dish.
- Fresh pomegranate seeds (⅔ cup): Adds a refreshing crunch and vibrant jewel-tone color that elevates the dish visually and taste-wise.
How to Make Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
Step 1: Prep and Roast the Brussels Sprouts
Start by preheating your oven to 400F (use the Convection setting if you have it for faster, even cooking). Prepare a baking sheet with foil to save on cleanup later. Make sure your Brussels sprouts are cleaned by slicing off the tough ends and halving them. It’s totally normal for some leaves to fall off — those little bits will roast up crispy and delicious! Next, toss the halved sprouts in a bowl with olive oil, minced garlic, kosher salt, and black pepper until every piece is nicely coated. Lay the sprouts flat on the baking sheet cut side down, and pop them in the oven for about 20-25 minutes. Keep an eye out after 15 minutes if you’re using a convection oven. When the undersides are beautifully browned and caramelized, you’re ready for the next step.
Step 2: Make the Balsamic Glaze
While the sprouts roast, it’s time to make that irresistible glaze. Combine the balsamic vinegar and honey in a medium saucepan with sides high enough to prevent splatters. Bring this mixture to a gentle boil over medium-low heat, whisking occasionally to keep it smooth. You want the glaze to reduce and thicken enough to coat the back of a spoon — this usually takes about 10 minutes. The result should be glossy, syrupy, and perfectly balanced between sweet and tangy.
Step 3: Combine and Roast Again
Once the Brussels sprouts have roasted and the glaze is ready, transfer the sprouts back into the mixing bowl you initially used. Drizzle the balsamic glaze over them—not all at once unless you want every bite intensely glossy—and gently toss to coat evenly. Then, place the sprouts back on the baking sheet with the cut side up. If you’re using thyme, sprinkle it now for an herbal touch. Roast for an extra 7 to 10 minutes; this step marries the flavors and crisps up the glaze wonderfully.
Step 4: Add Pomegranate Seeds and Serve
After pulling the pan from the oven, transfer the Brussels sprouts to a serving bowl and sprinkle with fresh pomegranate seeds. Give everything a light toss so the fruity bursts mix through without crushing the seeds. Serve immediately while the sprouts are hot, the glaze is sticky, and the pomegranate seeds are jewel-like and fresh.
How to Serve Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
Garnishes
For an extra wow factor, consider a sprinkle of toasted pecans or walnuts—they add crunch and a buttery nuance that pairs beautifully with the tangy glaze and ruby-red pomegranate seeds. A light dusting of freshly grated Parmesan cheese is also divine, lending a savory, salty contrast that makes each bite irresistible.
Side Dishes
This recipe shines as a side for holiday feasts, roasted meats, or even grilled fish. It pairs exceptionally well with roasted chicken, pork tenderloin, or a simple pan-seared salmon. The natural sweetness and acidity cleanse the palate, making it a versatile companion for your main courses.
Creative Ways to Present
For a festive touch, serve these Brussels sprouts in a rustic wooden bowl or a sleek white serving dish so the vibrant green and ruby sparkles of the pomegranate stand out. You might also sprinkle a few extra seeds on top just before serving to keep their freshness and brightness intact. If you’re hosting, make a platter with this and other colorful sides to bring a splash of energy to the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe, store them in an airtight container in the refrigerator for up to 3 days. The sprouts will keep their flavor well, but the pomegranate seeds are best added fresh when reheating to maintain their juicy snap.
Freezing
While Brussels sprouts generally freeze well, this glazed version with pomegranate seeds is best enjoyed fresh to preserve texture. However, you can freeze the roasted sprouts and glaze separately without the pomegranate seeds for up to 1 month. Thaw in the fridge overnight before reheating and adding fresh seeds just before serving.
Reheating
To reheat, spread the Brussels sprouts evenly on a baking sheet and warm them in a 350F oven for about 10-12 minutes or until heated through and crisp on the edges. Avoid microwaving if possible, as this can make the sprouts soggy. Add fresh pomegranate seeds after reheating to revive that brilliant contrast in texture and flavor.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts work best here because they hold their texture and crisp up nicely when roasted. Frozen sprouts tend to be softer and can release excess moisture, making it tricky to get that caramelized finish. If using frozen, be sure to thaw and pat dry thoroughly first.
Is honey necessary for the glaze?
Honey adds a lovely natural sweetness and helps the balsamic vinegar reduce into a thick, glossy glaze. You can substitute it with maple syrup or brown sugar if you prefer, but honey’s floral notes complement the sprouts beautifully.
Can I make this recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use pure maple syrup or a plant-based sweetener instead of honey. The olive oil, balsamic vinegar, and fresh ingredients keep it deliciously plant-based.
What if I don’t like thyme?
The thyme is optional and can easily be omitted or swapped with other herbs such as rosemary or oregano, depending on your preference. Even without herbs, the glaze and pomegranate provide plenty of flavor.
How do I get the Brussels sprouts nicely browned?
Roasting cut side down on a hot baking sheet helps develop a beautiful caramelized crust. Make sure your oven is fully preheated to 400F, and avoid overcrowding the pan to allow air circulation. Using the Convection setting speeds up browning but check early to prevent burning.
Final Thoughts
There’s something truly special about the way sweet, tangy glaze and fresh, tart pomegranate seeds come together with crispy Brussels sprouts in this Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe. It’s a brilliant way to elevate a humble vegetable into a memorable dish full of color, texture, and flavor. I can’t recommend it enough for those who want to impress with minimal fuss and maximum enjoyment. Give it a try—you might just find your new favorite way to eat sprouts!
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Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This delightful recipe for Balsamic Glazed Brussels Sprouts with Pomegranate Seeds offers a perfect balance of savory and sweet flavors. Roasted until tender and caramelized, the Brussels sprouts are enhanced with a rich balsamic glaze and fresh pomegranate seeds, adding a burst of freshness and a pop of color to the dish. Ideal as a side for any meal, this recipe is straightforward, flavorful, and perfect for fall and winter gatherings.
Ingredients
Brussels Sprouts
- 1.5 to 2 pounds fresh Brussels sprouts, cleaned, trimmed, and halved
- 3 to 4 tablespoons olive oil
- 4 cloves garlic, finely minced or pressed
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon fresh or dried thyme, optional and to taste
Balsamic Glaze
- ⅓ cup balsamic vinegar
- 1 to 2 tablespoons honey
Garnish
- ⅔ cup fresh pomegranate seeds
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (use Convection setting if available). Line a baking sheet with aluminum foil for easy cleanup. Clean the Brussels sprouts by slicing off the tough ends and halving them; some leaves may fall off—this is normal. Set aside.
- Mix Oil and Seasoning: In a large bowl, whisk together olive oil, minced garlic, Kosher salt, and freshly ground black pepper until well combined.
- Toss Brussels Sprouts: Add the halved Brussels sprouts to the bowl and gently toss until they are evenly coated with the oil and seasoning mixture.
- Roast Brussels Sprouts: Arrange the Brussels sprouts on the prepared baking sheet, cut side down. Roast in the preheated oven for 20 to 25 minutes until the undersides are nicely browned. If using convection, start checking for doneness after 15 minutes.
- Prepare Balsamic Glaze: While the Brussels sprouts are roasting, combine the balsamic vinegar and honey in a medium high-sided saucepan. Bring to a boil over medium-low heat, whisking occasionally to blend.
- Reduce Glaze: Allow the balsamic and honey mixture to gently bubble and reduce until it thickens enough to coat the back of a spoon, approximately 10 minutes.
- Coat Brussels Sprouts: Once roasted, return the Brussels sprouts to the large bowl. Drizzle the balsamic glaze over them, mixing gently to coat. The glaze can be adjusted according to taste.
- Second Roast with Thyme: Transfer the glazed Brussels sprouts back onto the baking sheet, cut side facing up. Optionally sprinkle with fresh or dried thyme. Roast for an additional 7 to 10 minutes to meld flavors and finish cooking.
- Add Pomegranate Seeds and Serve: Remove the Brussels sprouts from the oven, place in a serving bowl, and sprinkle with fresh pomegranate seeds. Toss gently to combine and serve immediately.
Notes
- Using Convection oven helps achieve an even browning faster, but regular ovens work fine with slightly longer roasting times.
- Fresh pomegranate seeds add a sweet, tart contrast and a pop of color; substitute with dried cranberries if unavailable.
- Adjust honey quantity in the glaze for a sweeter or more tangy finish depending on your preference.
- For an even more savory touch, consider adding a sprinkle of Parmesan cheese after roasting.
- Leftovers can be reheated gently in a skillet or oven but are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
