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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 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 131kcal


  • 1 ½ lbs Brussels Sprouts rinsed & dried
  • 3-4 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 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.


Calories: 131kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 465mg | Fiber: 5g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 2mg