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Best Maple Roasted Brussels Sprouts with Pomegranate (Easy Recipe)

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These Maple Roasted Brussels Sprouts with Pomegranate are a show-stopping side dish featuring caramelized edges, a sweet-tangy maple-balsamic glaze, and fresh pomegranate arils. Ready in about 35 minutes, they’re perfect for holiday dinners, potlucks, or any occasion where you want to impress.

Ingredients

Scale
  • 2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pomegranate molasses
  • 1/2 cup pomegranate arils
  • 1/4 cup toasted pecans or walnuts (optional)
  • Fresh thyme leaves for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Rinse 2 pounds Brussels sprouts under cold water and pat completely dry. Trim off the tough stem ends and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem. Quarter any large sprouts so they are roughly the same size.
  3. Place the halved sprouts in a large mixing bowl. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss until every sprout is coated.
  4. Line a large baking sheet with parchment paper. Spread the sprouts in a single layer, cut side down, ensuring they are not crowded.
  5. Roast for 20 minutes without disturbing.
  6. While the sprouts roast, whisk together 3 tablespoons maple syrup, 2 tablespoons balsamic vinegar, and 1 tablespoon pomegranate molasses in a small bowl. Set aside.
  7. After 20 minutes, remove the baking sheet from the oven. Flip each sprout over so the cut side is facing up. Drizzle the maple-balsamic glaze evenly over the sprouts and toss gently to coat. Spread back into a single layer.
  8. Return to the oven and roast for another 10-15 minutes, until the sprouts are tender and deeply caramelized, and the glaze is sticky and bubbling.
  9. Transfer the roasted sprouts to a serving platter. Sprinkle 1/2 cup pomegranate arils over the top while still warm.
  10. If using, scatter 1/4 cup toasted pecans or walnuts over the top. Garnish with fresh thyme leaves. Toss gently and serve immediately.

Notes

Don’t overcrowd the pan; use two baking sheets if needed. Dry sprouts thoroughly before roasting. Add pomegranate seeds after roasting to keep them fresh. For extra crispiness, roast cut side down without disturbing for the first 20 minutes. Leftovers can be reheated in a 400°F oven for 5-7 minutes.

Nutrition

Keywords: maple roasted Brussels sprouts, pomegranate Brussels sprouts, easy Brussels sprouts recipe, holiday side dish, vegetarian side dish, gluten-free side dish

Find it online: https://siennaspoon.com/best-maple-roasted-brussels-sprouts-with-pomegranate-easy-recipe/