Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

I started eating Brussels sprouts as a kid when my preschool served them cooked for lunch. You’d think serving unseasoned cooked Brussels sprouts would be the worst way to expose a child to vegetables, but surprisingly, I wasn’t put off.

Brussels sprouts are still one of my favorite fall vegetables, although these days I prefer them roasted to cooked.

Here I combined roasted Brussels sprouts with a sweet and tangy pomegranate balsamic glaze. This is a great side dish for Thanksgiving or any fall dinner.

Don’t be intimidated by making the glaze. You simply combine pomegranate juice and balsamic vinegar and let it simmer until reduced to a thick, syrupy glaze.

You only need a few tablespoons of pomegranate balsamic glaze for this recipe. Leftovers keep refrigerated for up to a month, and you can use them to glaze other vegetable dishes, spoon on roast meat, or even mix into a cocktail.

I recommend tossing the sprouts with the glaze after the sprouts are fully cooked because. The sprouts look better this way and you can really taste the flavor of the glaze.

Scatter some fresh pomegranate seeds over the finished Brussels sprouts and you have a lovely side dish for your holiday table!

Roasted Brussels Sprouts with Pomegranate Balsamic Glaze

preparation time
30 minutes

cooking time
25 minutes

total time
55 minutes

portions
6 servings

The pomegranate balsamic glaze can be made ahead of time and will keep in the fridge for up to a month.

For the glaze:

1 Cup pomegranate juice
2/3 Cup balsamic vinegar
2 tablespoon Brown sugar

For the Brussels sprouts:

1 1/2 lb Cauliflower
3 tablespoon olive oil
1/2 to 2/3 Cup pomegranate seeds

Make glaze:

Place pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to a boil over medium-high 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 pomegranate balsamic glaze when done. (Once chilled, store the glaze in the fridge for up to a month.)
Preheat oven to 375F:

Slide the oven racks to the top third and bottom third positions. Line 2 baking sheets with parchment paper.
Roast the Brussels sprouts:

Cut off the ends of the Brussels sprouts and cut in half. Quarter very large sprouts. Mix in 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:

Allow the Brussels sprouts to cool for a few minutes before tossing them in with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate seeds. Taste and add more glaze if you like. Serve immediately.