Pomegranate brussel sprouts

Pomegranate brussel sprouts

These roasted Brussels sprouts with crunchy pomegranate seeds and a sweet-tangy pomegranate glaze are a wonderful side dish for fall dinners, including Thanksgiving!

Prep 20 min Cook 40 min Total 60 min Makes 6 servings
Cook

Ingredients

  • 1-1/2 pounds fresh Brussels sprouts (trimmed and halved)
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 cup pomegranate juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/2 cup pomegranate arils (seeds)

Steps

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
  2. Toss Brussels sprouts with olive oil and season with a few pinches of salt and pepper. Roast for 30-40 minutes, until crisp-tender and lightly caramelized in areas. Shake the pan occasionally to help them roast evenly.
  3. While the Brussels sprouts are roasting, combine pomegranate juice, vinegar, mustard, and maple syrup in a small pot. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  4. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is reduced to 1/3 to 1/4 cup, about 15-20 minutes. Keep warm.
  5. Transfer roasted Brussels sprouts to a serving dish and toss with pomegranate arils. Drizzle with the warm pomegranate glaze, to taste, and serve.

From stripedspatula.com (“Roasted Brussels Sprouts with Pomegranate”) by https://stripedspatula.com/#/schema/person/5ed4ff047aad0c4779ded306318ebfce — captured August 8, 2026

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