Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

The pomegranate-balsamic glaze can be made ahead and will keep in the refrigerator for up to a month.

  • Prep time: 30 minutes
  • Cook time: 25 minutes
  • Yield: 6 servings


For the glaze:

For the Brussels sprouts:

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 to 2/3 cup pomegranate arils


1 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.)

Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

2 Preheat oven to 375F. Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper.

3 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.

Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

4 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.

Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

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  • Beth

    Made this as a side dish to go with prime rib. It was perfect-my guests LOVED it. The glaze was thick and delicious. Definitely a make again recipe.


  • Kelly K

    Made this for the first time, this past Thanksgiving. It is PERFECT for a holiday dinner. Everyone who likes Brussels sprouts, loved it!


  • Meghan Connelly

    Will this still be tasty cold?

    • Emma Christensen

      Hi, Meghan! The sprouts would become softer and lose their crisp edges if served cold. They might also absorb more of the glaze after sitting, though you could just toss them with a little extra. But all in all, I think they’d still be pretty good served cold or room temperature. Different, but good! If you try it, let us know what you think!

  • cleo

    I brought these to Thanksgiving this year, and they were a hit! Thanks so much!

  • Mary Winter

    I used the juice from the pomegranate- roll on counter before cutting and cut into a strainer with a bowl below. Cheaper as you can use the juice and the seeds!

  • charlie

    This looks absolutely amazing. I’ll definitely try this next week!
    Charlie xx

  • Christine

    This is such a festive dish! I have a real shortcut for you. Rather than reduce fresh pomegranate juice, just use a few spoons of pemegranate molasses. You can find it on- line or in markets that sell Persian products. I’ve also seen it in Whole Foods. It’s simply pomegranate juice that has been reduced until it is almost as thick as honey. It’s sweet and tart and has all sorts of fun uses in the kitchen. Bon appetite !

    • Lorena M

      Thanks for this tip. I was just t thinking of using honey instead of the sugar. Now I will check out pomegranate molasses.