Roasted Brussels Sprouts with Pomegranate and Maple
Indulge in the vibrant flavors of Roasted Brussels Sprouts with Pomegranate and Maple, a dish that perfectly balances earthy roasted sprouts with sweet, juicy pomegranate seeds. This easy-to-make side dish not only elevates your meal but also dazzles your guests with its stunning presentation. Perfect for any occasion, it’s a guaranteed crowd-pleaser that will have everyone reaching for seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup pomegranate seeds
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the sprouts evenly on a parchment-lined baking sheet.
- Roast for 20-25 minutes until crispy and golden brown.
- During the last five minutes of roasting, sprinkle pomegranate seeds over the sprouts.
- Once done, drizzle with maple syrup and toss to coat before serving. Add balsamic vinegar if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 165
- Sugar: 10g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added creaminess, sprinkle crumbled feta or goat cheese on top before serving. Swap maple syrup for honey for a different sweetness profile. Customize by adding nuts like sliced almonds or walnuts for extra crunch.