Crispy Brussel Sprouts With Pomegranate & Balsamic Glaze

Crispy Brussel Sprouts With Pomegranate & Balsamic Glaze

Crispy on the outside, tender on the inside, Brussel Sprouts that are simply roasted & tossed with fresh pomegranate seeds. Topped with a thick & tangy balsamic reduction, these Brussel Sprouts are the perfect addition to your holiday meal!

5 from 1 vote

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: balsamic, brussel sprouts, brussels sprouts, pomegranate, roasted vegetables, roasted veggies

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 131kcal

Author: Ashley Pelaez Walker

Ingredients

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

Instructions

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.

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