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Best Festive Roasted Brussels Sprouts with Pomegranate & Balsamic

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Crispy roasted Brussels sprouts tossed with a sweet-tart balsamic glaze and fresh pomegranate arils. This easy, crowd-pleasing side dish is perfect for holiday gatherings and converts even the biggest brussels sprout skeptics.

Ingredients

Scale
  • 1.5 pounds (680 grams) Brussels sprouts, trimmed and halved
  • 1/2 cup (85 grams) pomegranate arils
  • 1/4 cup (60 ml) balsamic vinegar
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) honey
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon (5 grams) kosher salt
  • 1/2 teaspoon (2 grams) black pepper, freshly cracked
  • 4–5 sprigs fresh thyme, leaves stripped (optional)
  • 1/4 cup (30 grams) walnuts or pecans, toasted (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse Brussels sprouts under cold water and pat completely dry. Trim the tough ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem; quarter any large ones so they are roughly the same size.
  3. In a large mixing bowl, combine halved Brussels sprouts, olive oil, minced garlic, salt, pepper, and fresh thyme leaves (if using). Toss with your hands until every piece is evenly coated.
  4. Spread sprouts in a single layer on a parchment-lined baking sheet, cut side down. Do not overcrowd.
  5. Roast for 15 minutes without disturbing. Remove from oven, flip each sprout, and return to oven for another 5-10 minutes, until tender inside and deeply caramelized outside. If browning too quickly, reduce heat to 375°F (190°C) for the last 5 minutes.
  6. While sprouts roast, make the balsamic glaze: In a small saucepan, combine balsamic vinegar, maple syrup, and honey. Bring to a simmer over medium heat, then reduce to low. Simmer gently for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and stir in red pepper flakes.
  7. Transfer roasted sprouts to a serving platter. Drizzle with balsamic glaze and toss gently to coat.
  8. Sprinkle pomegranate arils and toasted nuts (if using) over the top. Serve immediately while warm and crispy.

Notes

For best results, dry sprouts thoroughly after washing. Arrange cut side down for maximum caramelization. Watch the balsamic glaze carefully as it can burn quickly. Serve immediately for optimal texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven at 375°F (190°C) for 5 minutes.

Nutrition

Keywords: roasted Brussels sprouts, pomegranate, balsamic glaze, holiday side dish, Christmas, Thanksgiving, easy, vegetarian, gluten-free

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