I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You'd think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I've paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Don't be intimidated by making the glaze. You just combine pomegranate juice and balsamic vinegar and let it simmer until it reduces to a thick, syrupy glaze.
You'll only need a few tablespoons of the pomegranate-balsamic glaze for this recipe. The leftover will keep refrigerated for up to a month and you can use it for glazing other vegetable dishes, to spoon over roasted meats, or even mixed into a cocktail.
I recommend tossing the sprouts with the glaze after the Brussels sprouts are fully cooked because. The sprouts look better that way, and you can really taste the flavor of the glaze.
Sprinkle some fresh pomegranate arils over the finished Brussels sprouts and you have a beautiful side dish for your holiday table!
Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze
- For the glaze:
- 1 cup pomegranate juice
- 2/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- For the Brussels sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1/2 to 2/3 cup pomegranate arils
Make the glaze:
Combine the pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to boil over medium heat. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done. (Once cool, store the glaze in the refrigerator for up to a month.)
Preheat oven to 375F:
Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper.
Roast the Brussels sprouts:
Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.
Toss the sprouts with the glaze:
Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.