Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

Name: Balsamic Glazed Brussels Sprouts with Pomegranate Seeds
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1.5 to 2 pounds fresh Brussels sprouts; 3 to 4 tablespoons olive oil; 4 cloves garlic; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ⅓ cup balsamic vinegar; 1 to 2 tablespoons honey; ½ teaspoon fresh or dried thyme; ⅔ cup fresh pomegranate seeds

User Reviews

4.7

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
188 kcal
Course
Others

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

Jade Rice

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Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!!

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Ingredients

Servings

1.5 to 2 pounds fresh Brussels sprouts cleaned, trimmed, and halved
3 to 4 tablespoons olive oil
4 cloves garlic finely minced or pressed
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
⅓ cup balsamic vinegar
1 to 2 tablespoons honey
½ teaspoon fresh or dried thyme optional and to taste
⅔ cup fresh pomegranate seeds

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Instructions

Preheat oven to 400F (use Convection if you have it), line a baking sheet with aluminum foil for easier cleanup, and clean the Brussels sprouts by slicing off the tough ends and halving them; some of the leaves will detach and this is okay; set aside.
To a large bowl, add the oil, garlic, salt, pepper, and whisk to combine.
Add the Brussels sprout halves to the mixture and gently toss to evenly coat.
Place the Brussels sprouts, cut side down, on the prepared sheet pan, and roast for approximately 20-25 minutes, or until the undersides of the Brussels are nicely browned. If you're using a Convection oven, start checking after 15 minutes.
While the sprouts are roasting, make the balsamic glaze. To a high-sided medium sauce pan (it will bubble up quite a bit so use something with sufficient depth), add the balsamic vinegar, honey, and bring to a boil over medium-low heat, whisking occasionally.
Allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, and the consistency of runny honey, approximately 10 minutes however keep an eye on it because everyone's mixture will boil, evaporate, and reduce at a different rate.
When the sprouts have finished roasting, add them back into the orignal bowl you used to toss them, and drizzle the balsamic glaze over them. Although I use all the glaze, depending on your personal preference, it is not mandatory to use it all.
Place them back on the sheet pan, this time with the cut side facing up, optionally evenly sprinkle with the time, and roast for an additional for approximately 7 to 10 minutes. Keep a close eye on them because the sugar (honey) in the glaze will be prone to burning in the final moments of roasting.
Remove them from the oven, place them into a serving bowl, add the pomegranate seeds*, toss to combine, and serve immediately. The Brussels sprouts are best fresh because they are the crispest, but will keep airtight in the fridge for up to 4 days, noting they will become soggier as they sit in the balsamic glaze; however this is only a texture change and doesn't effect the actual flavor.

Notes

*Instead of or in addition to the pomegranate seeds, slivered almonds can be added or used.

Nutrition Information

Show Details

Serving 1 Calories 188kcal (9%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g Sodium 389mg (16%) Fiber 5g (20%) Sugar 13g (26%)