Description
Crispy Pomegranate Brussels Sprouts that Delight Your Senses
Ingredients
Scale
- 1 pound Brussels Sprouts (Trimmed and halved for even roasting)
- 2 tablespoons Olive Oil (Substitute with avocado oil for a different flavor)
- to taste Salt
- to taste Pepper
- 1 cup Feta (Can be substituted with goat cheese)
- 1 cup Pomegranate Seeds (Fresh juice can also create a delightful glaze)
- 1/2 cup Toasted Hazelnuts (Walnuts or pecans work as substitutes)
- 1/2 cup Pomegranate Juice (Fresh juice is recommended)
- 2 tablespoons Balsamic Vinegar (Apple cider vinegar is a good alternative)
- 2 tablespoons Maple Syrup (Feel free to swap in honey for a different sweetness)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a rimmed sheet pan with olive oil.
- In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange the seasoned Brussels sprouts cut-side down on the prepared sheet pan, making sure they are not overcrowded.
- Roast the Brussels sprouts in the oven for 20-25 minutes until golden brown and tender.
- Prepare the pomegranate glaze by simmering pomegranate juice, balsamic vinegar, and maple syrup in a saucepan for about 10 minutes.
- Once roasted, transfer the Brussels sprouts to a serving bowl and top with crumbled feta, toasted hazelnuts, and pomegranate seeds.
- Drizzle the reduced pomegranate glaze over the topped Brussels sprouts and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Pomegranate Brussels Sprouts, Crispy Brussels Sprouts, Holiday Side Dish