Crispy on the outside, tender on the inside Brussels Sprouts that are simply roasted & tossed with fresh pomegranate seeds. Topped with a thick & tangy balsamic reduction, these Brussels Sprouts are the perfect addition to your holiday meal!
For years, Brussels Sprouts really had a bad rap for being a boring & bland vegetable. While that is still technically true, in recent years, people have figured out how to cook them properly, to result in delicious & flavorful Brussels Sprouts. They went from most hated vegetable to the number 1 appetizer on restaurant menus as soon as people realized they could throw these bad boys in the deep fryer & they come out crispy & perfect. While these are not deep fried (my apologies), they are roasted quickly at a high temperature. This results in tender Brussels Sprouts that are unbelievably crispy on the outside. The star of this dish (in my humble opinion) are the extra crispy, chip-like Brussels Sprout leaves that fall off when they get tossed with the seasoning. They get incredibly crispy & delicious in the oven.
Before you get to roasting the Brussels Sprouts, they require a little bit of prep work. It’s not difficult at all, it just takes a few minutes!
How to Prep Brussels Sprouts:
Begin with Brussels Sprouts that have been rinsed & dried. Peel away 3-5 of the outer leaves. Next, cut off the core end, then cut the Brussels Sprouts in half, lengthwise. If you have Brussels Sprouts that are much smaller than the rest, you can leave them whole. But make sure to remove the outer leaves & cut off the core.
Seasoning the Brussels Sprouts:
Brussel Sprouts can be a tad bland on their own, but when they’re seasoned well & roasted quickly, at a high temperature, they become crispy & oh so delicious! I like to keep it simple with salt & pepper, but think of these babies as a blank canvas for any flavor profile your heart desires! They’re a versatile vegetable that can stand up to bold flavors.
Just look at those beautifully crispy Brussels!
Roasting the Brussels Sprouts cut side down creates direct contact between the inside of the Brussels Sprouts & the pan. This is what gives these Brussels Sprouts such a great texture & flavor. I could eat these Brussels Sprouts straight off the pan because they’re so delicious, but it’s the holidays, so let’s jazz them up a little! The pomegranate seeds give the dish a fruity & tart flavor that pairs incredibly well with the Brussels sprouts. The whole affair is then topped with a thick & rich Balsamic glaze that rounds out this dish beautifully.
This dish comes together rather easily, making it a perfect dish for the holiday season! The Brussels Sprouts can be prepped & seasoned ahead of time, so all you have to do before dinner is pop them in the oven. Then finish with the pomegranate seeds & Balsamic glaze!
Crispy Brussel Sprouts With Pomegranate & Balsamic Glaze
- 1 ½ lbs Brussels Sprouts rinsed & dried
- 3-4 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ⅓ cup Pomegranate Arils (pomegranate seeds)
- 3 tablespoons Balsamic Glaze
- Preheat the oven to 425°.
- To prep the brussel sprouts: peel away 3-5 leaves from the outside of the brussel sprout, trim off the core end & split in half, lengthwise.
- On a large rimmed baking sheet, toss brussel sprouts in olive oil, salt & pepper. Lay the brussel sprouts in a single later, cut side down (this helps to develop color on the inside of the brussel sprouts). Roast for 25-30 minutes, until brussel sprouts are deeply browned & tender on the inside.
- To finish, toss cooked brussel sprouts with pomegranate arils & drizzle Balsamic glaze over top.