Pin Pomegranate Glazed Brussels Sprouts have become my reliable holiday table showstopper with their irresistible tang and jewel-like pops of color. Each bite brings a balance of sweet, tart, nutty, and savory notes, transforming humble Brussels sprouts into something celebration-worthy.
The first time I brought these to a family potluck, every last sprout disappeared well before dessert. Now, even the skeptics request this dish long after the holidays have passed.
Ingredients
- Brussels sprouts: choose firm bright green sprouts for the freshest texture and best flavor
- Olive oil: helps sprouts crisp beautifully in the oven and adds balanced richness
- Kosher salt and freshly ground black pepper: use high quality salt and grind the pepper fresh for maximum flavor
- Pomegranate juice: the heart of the glaze use pure not from concentrate for best taste
- Balsamic vinegar: adds depth of flavor and brings the glaze together choose an aged variety for richness
- Honey or maple syrup: adds sticky sweetness adjust according to how sweet or tart your juice is
- Fresh pomegranate seeds: bring bursts of freshness and beautiful color
- Toasted pecans or walnuts: provide crunch and nutty accent toast them yourself for maximum aroma
- Fresh parsley: optional but brightens the final dish with color and freshness
Instructions
- Prep the Brussels Sprouts:
- Trim off woody stem ends and halve each sprout. If some are extra large, quarter them for even roasting.
- Toss and Season:
- In a large mixing bowl, add the Brussels sprouts. Drizzle with olive oil and sprinkle with salt and pepper. Toss thoroughly to coat every surface so they roast up flavorful and crisp.
- Arrange on Baking Sheet:
- Line a baking sheet with parchment paper for easy cleanup. Spread the sprouts cut side down in a single layer without crowding. This lets them brown beautifully.
- Roast the Brussels Sprouts:
- Roast in a preheated oven at four hundred twenty five degrees Fahrenheit for twenty to twenty five minutes. At the halfway mark, flip them with a spatula to ensure even browning. Sprouts should be deep golden and crisp on the edges with tender centers.
- Make the Pomegranate Glaze:
- Meanwhile, combine pomegranate juice, balsamic vinegar, and honey or maple syrup in a small saucepan. Set over medium heat and stir occasionally. Let the glaze simmer gently until reduced by half. It should coat the back of a spoon and be syrupy but pourable. Allow to cool off heat.
- Glaze and Toss:
- Transfer the roasted Brussels sprouts to a large serving bowl while still hot. Drizzle the pomegranate glaze evenly over the sprouts and toss gently so that every piece is coated with the glossy sweet tangy reduction.
- Add Toppings and Serve:
- Sprinkle with fresh pomegranate seeds, toasted pecans or walnuts, and parsley if you wish. Serve warm or at room temperature for best texture.
Pin This pairs just as well with roasted chicken as it does with tofu. Pomegranate juice is my absolute favorite part of the recipe because the reduction transforms it into something unexpectedly rich and tangy. My kids always ask to sprinkle the pomegranate seeds turning it into our little pre dinner tradition.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at three hundred fifty degrees Fahrenheit for maximum crispness. Avoid microwaving if possible because it softens the sprouts and dulls the glaze.
Ingredient Substitutions
Swap out pecans or walnuts for toasted pistachios or pepitas if there is a nut allergy or for a new flavor profile. Maple syrup can be used instead of honey to keep things vegan. If pomegranate juice is hard to find in stores try juicing a fresh pomegranate and straining out the seeds.
Serving Suggestions
These Brussels sprouts are a stunning addition to holiday feasts. They also make a lively side for roast salmon or serve piled on a grain bowl with brown rice and goat cheese. I love packing them cold for lunch alongside leftover chicken or as a topping for a big salad.
Cultural Context
Brussels sprouts are a winter vegetable in much of Europe but they have found a new life in American holiday cooking mixing tradition with flair. The pomegranate glaze nods to the flavors of the Middle East where pomegranate syrup is a celebrated ingredient.
Seasonal Adaptations
Use maple syrup in autumn for a deep cozy sweetness. Sprinkle with orange zest in winter for an extra festive aroma. In early spring swap parsley for fresh mint for a lighter touch.
Success Stories
Friends have raved about how these Brussels sprouts converted skeptics into fans. One reader shared that she made this recipe for Thanksgiving and her in laws praised it as the highlight of the meal. Even non vegetarians ask for seconds.
Freezer Meal Conversion
These are best eaten fresh but you can freeze the roasted sprouts in a zip top bag for up to one month. Thaw and crisp them on a baking sheet before glazing and garnishing to preserve texture.
Pin Let the jeweled glaze and festive toppings transform every bite into a celebration. Share this memorable side dish with family and friends for holidays or any special gathering.
Recipe Questions
- → Can I use frozen Brussels sprouts for this dish?
Yes, but thaw and pat them dry first. Fresh sprouts yield the best texture and crispness when roasted.
- → What nuts pair best with the glaze?
Pecans and walnuts add crunch and richness, but pistachios offer a unique twist and extra color.
- → How do I make this vegan?
Simply substitute maple syrup for honey in the glaze. All other ingredients are already plant-based.
- → Does the pomegranate glaze need to be thick?
Yes, simmer until syrupy so it clings to the Brussels sprouts without making them soggy.
- → Can I prepare this side in advance?
Roast the sprouts ahead, but glaze and garnish just before serving to retain optimal texture and flavor.