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