Oh, brussels sprouts. Probably my favorite vegetable. I think my friends would agree this cruciferous vegetable holds a special place in our hearts. At one point we would have dinners centered solely around cooking sprouts. Music blasting, we attempted to recreate our favorite appetizer from a vegetarian Thai restaurant. I believe we were successful, but you know, nothing compares to the real thing.
This simple, 7-ingredient, 30 minutes recipe is a perfect addition to your Christmas dinner. They’re savory, sweet, crisp, glazed with pomegranate juice and balsamic vinegar, and seriously tasty.
To make the sprouts, you’ll first want to coat a baking pan with oil. This is to ensure extra crispiness and no sprout left behind. Then cut your sprouts in half and coat lightly in oil and pepper. I save salting for after roasting because I believe it brings out more flavor. Then place them on your baking sheet. For extra extra crispiness, make sure they don’t touch one another. While they’re in the oven, prepare your glaze. In a small saucepan add pomegranate juice, balsamic vinegar, and maple syrup. On low heat continuously whisk to let the magic unfold. After about 10 minutes you can turn your burner off. Let the glaze sit in order to thicken. You can ultimately choose when to take the sprouts out of the oven. I took them out at 10 minutes, flipped, then cooked for 10 more minutes. When you’re satisfied, glaze, plate then serve!
POMEGRANATE GLAZED BRUSSELS SPROUTS
Yield: 6 servings
Time: 30 minutes
1 Ib brussels sprouts
1 ½ avocado or refined olive oil (any oil with high smoke point - check the bottle)
sea salt and pepper to taste
5 tbsp pomegranate juice
2 tbsp balsamic vinegar
1-2 tbsp maple syrup
1/3 cup pomegranate seeds
Preheat oven to 410 degrees. In a large mixing bowl toss the brussels sprouts with oil and pepper. Spread evenly (to ensure crispiness) on a tray that is coated lightly in oil.
Place the tray in the oven. At 10 minutes take the tray out and flip the sprouts with a spatula or tongs. Place the tray back in the oven for another 5-10 minutes.
While the sprouts are cooking make the pomegranate glaze. In a small saucepan combine pomegranate juice, balsamic vinegar, and maple syrup. On low heat whisk the sauce intermittently to thicken for about 10 minutes. It will become thicker if you let it sit and cool.
I personally like my sprouts crisp rather than soft, so I cooked them for 20 minutes. If you prefer them tender, cook for an additional 5-10 minutes. When you’re satisfied, place the sprouts on a serving tray. Drizzle the pomegranate glaze, then sprinkle the pomegranate seeds and sea salt to taste.