Pomegranate Glazed Brussels Sprouts
Ingredients
The Brussels Sprouts
-
1½
lbs
brussels sprouts
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
black pepper
-
¼
cup
pine nuts
-
⅓
cup
pomegranate seeds
The Glaze
-
⅓
cup
pomegranate juice
-
¼
cup
honey or maple syrup
-
2
tablespoons
balsamic vinegar
-
2
cloves
garlic, minced
Instructions
- Preheat the oven to 425°F.
- Prepare the brussels sprouts by trimming and halving them.
- Spread the brussels sprouts on a sheet pan and drizzle with olive oil, seasoning with salt and pepper.
- Roast the brussels sprouts for 15 minutes, then shake the pan and roast for an additional 15 minutes.
- While the sprouts are roasting, make the glaze by whisking together pomegranate juice, honey, balsamic vinegar, and garlic in a saucepan. Bring to a boil, then simmer until thickened.
- In the last 5-6 minutes of roasting, add the pine nuts to the sheet pan.
- Once cooked, transfer the brussels sprouts to a serving dish, drizzle with the glaze, and top with pomegranate seeds and additional seasoning if desired.
Nutrition Facts (estimated)
Servings
4
Calories
260
Total fat
9.8g
Total carbohydrates
41.2g
Total protein
7.4g
Sodium
194mg
Cholesterol
0mg
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