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
Scale
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
