# Components:
→ Brussels Sprouts
01 - 1 1/2 pounds Brussels sprouts, trimmed and halved
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Pomegranate Glaze
05 - 1/2 cup pomegranate juice
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon honey or maple syrup
→ Garnishes
08 - 1/3 cup fresh pomegranate seeds
09 - 1/4 cup toasted pecans or walnuts, roughly chopped
10 - 1 tablespoon fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Arrange them cut side down on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until the sprouts are crisp and golden on the edges.
04 - While the sprouts roast, combine the pomegranate juice, balsamic vinegar, and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and syrupy, about 8 to 10 minutes. Remove from heat.
05 - Transfer the roasted Brussels sprouts to a serving bowl. Drizzle with the warm pomegranate glaze and toss gently to coat.
06 - Top with the fresh pomegranate seeds, toasted nuts, and parsley if desired. Serve immediately while warm.
