These Roasted Brussels Sprouts with Pomegranate Glaze offer a delightful blend of seasonal flavors and satisfying textures. Simple to prepare, they make an ideal side dish for any fall gathering, especially Thanksgiving!

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Roasted Brussels Sprouts with Pomegranate Glaze: A Thanksgiving Favorite

Ah, Brussels sprouts. Few vegetables evoke such strong opinions, seemingly dividing diners into two distinct camps: ardent lovers or determined detractors. For decades, these mini-cabbages have been the subject of playful disdain in popular culture, often portrayed as the dreaded item on a child’s dinner plate. But what if I told you that their polarizing reputation isn’t about the sprout itself, but rather about how it’s prepared? As someone who has always championed these misunderstood greens, I believe that with the right approach, even the most skeptical palate can be converted. This recipe for Roasted Brussels Sprouts with Pomegranate Glaze is designed to do just that – transform sprout-haters into sprout-lovers, one perfectly caramelized bite at a time.

Unlocking the Potential: The Magic of Proper Preparation

The secret to truly delicious Brussels sprouts lies in understanding their unique characteristics and preparing them with care. Uncooked, they possess a distinct bitterness, which can vary in intensity depending on the harvest. The common misstep, and often the source of their bad rap, is overcooking. When Brussels sprouts are cooked for too long, they lose their firm texture, becoming mushy and emitting an unpleasantly pungent, sulfuric aroma – much like overcooked cabbage. This is largely due to the release of hydrogen sulfide compounds when the cell walls break down excessively.

My own journey to loving Brussels sprouts began in my childhood kitchen, where my mother instinctively knew how to bring out their best. She never served a “naked” or overcooked sprout. Instead, she favored gentle steaming, quick sautéing, or, most often, roasting them until they were just tender-crisp. Her preparations were always enhanced with complementary flavors, whether it was savory bacon, a bright squeeze of lemon juice with butter, a touch of maple syrup for sweetness, or a savory sprinkle of Parmesan cheese. These thoughtful additions, combined with precise cooking, made all the difference in shaping my appreciation for this wonderful vegetable.

This recipe builds on that philosophy, elevating the humble Brussels sprout to a dish worthy of any special occasion, especially your Thanksgiving table. By combining the deep caramelization of roasting with the vibrant crunch of fresh pomegranate seeds and a sweet-tangy pomegranate-maple-Dijon glaze, we create a symphony of fall flavors and textures that is truly irresistible. It’s a dish that promises to surprise and delight, potentially converting even the most steadfast Brussels sprout critics.

The Art of Roasting Brussels Sprouts for Superior Flavor and Texture

Roasting stands out as arguably the finest method for preparing Brussels sprouts. The high heat of the oven triggers a beautiful caramelization process, transforming their natural sugars into a rich, nutty sweetness. This method also ensures they develop a wonderfully crisp exterior while remaining tender and moist on the inside, a texture that is a world away from the mushy, boiled sprouts many people dread.

Mastering the Roasting Process

Achieving perfectly roasted Brussels sprouts is straightforward. Begin by preheating your oven to a robust 400°F (200°C). This high temperature is essential for developing that desirable caramelization and crispness. For easy cleanup, consider lining your rimmed baking sheet with aluminum foil or parchment paper. Arrange your trimmed and halved Brussels sprouts (more on trimming below) in a single layer on the prepared baking sheet. Overcrowding the pan will steam the sprouts instead of roasting them, leading to a less desirable texture. Drizzle generously with high-quality olive oil, then season simply with kosher salt and freshly cracked black pepper. These basic seasonings enhance their natural flavor without overpowering it.

Place the baking sheet in the preheated oven and roast for approximately 30-40 minutes. The exact time will depend on the size of your sprouts and your oven’s calibration. To ensure even cooking and browning, make sure to shake the pan or toss the sprouts a couple of times throughout the roasting process. You’ll know they are done when they are deeply golden brown and slightly crispy on the outside, and fork-tender within. This simple technique yields incredible results, making it an indispensable method for any home cook.

Selecting and Trimming Brussels Sprouts: A Detailed Guide

Preparing Brussels sprouts for roasting is a quick and easy task. When selecting sprouts at the grocery store or farmer’s market, look for ones that are firm, bright green, and tightly closed. Avoid any that appear yellowed, bruised, or soft. Store them in an open plastic bag in the refrigerator’s crisper drawer, where they will stay fresh for up to a week.

Once you’re ready to cook, trimming them is simple:

Remove the Stem End: Begin by slicing a small portion off the stem end of each sprout. This often brownish tip should be removed as it can be tough.
Discard Loose Outer Leaves: As you trim the stem, a few loose outer leaves will naturally detach. These are typically tougher or more discolored than the inner leaves and should be discarded.
Inspect Remaining Outer Leaves: After trimming, visually inspect the sprouts for any remaining yellow, brown, or particularly thick outer leaves. Gently peel these off. The goal is to get to the vibrant green, tender inner leaves.
Halve or Keep Whole: The decision to halve or keep sprouts whole depends on their size. For smaller sprouts, roughly 3/4-inch in diameter or less, keeping them whole works well. For larger sprouts, one inch or more in diameter, slicing them in half lengthwise (from top to bottom) ensures they cook more evenly and exposes more surface area for caramelization.
Utilize Inner Leaves: When halving larger sprouts, you might find some inner leaves detach. Unlike the tough outer leaves, these are often tender and delicious. Don’t discard them! Roast them alongside the halves. They’ll crisp up beautifully and become a delightful, extra-caramelized snack – a cook’s treat!

Unlike larger cabbages, the core of a Brussels sprout is quite tender once cooked. Therefore, for roasting purposes where you want the sprouts to remain intact, there’s no need to scoop out the core. Just a simple trim of the stem end is sufficient.

The Jewel-Toned Glaze: A Sweet-Tangy Companion

While roasted Brussels sprouts are delicious on their own, the addition of a warm, syrupy pomegranate glaze truly elevates this dish, transforming it into something extraordinary. This glaze isn’t just an afterthought; it’s a critical component that brings a balance of sweet, tart, and savory notes, perfectly complementing the earthy richness of the sprouts. Best of all, it’s incredibly simple to prepare, requiring minimal effort for maximum impact.

Crafting the Pomegranate Glaze

To make this exquisite glaze, you’ll need just a few key ingredients that come together harmoniously: pure pomegranate juice, maple syrup, apple cider vinegar, and Dijon mustard. Combine these in a small saucepan. The pomegranate juice forms the vibrant base, providing a wonderful tartness and beautiful color. Maple syrup introduces a natural, complex sweetness that pairs beautifully with fall flavors. Apple cider vinegar adds a crucial acidic brightness, cutting through the richness and enhancing the other flavors. Finally, Dijon mustard contributes a subtle, zesty tang and helps emulsify the glaze, adding depth without overpowering it.

Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook, stirring occasionally, until the liquid has reduced significantly and become thick, glossy, and syrupy. This reduction process concentrates the flavors, creating an intensely delicious glaze. This usually takes about 15-20 minutes. You can prepare the glaze while the Brussels sprouts are roasting, or even make it ahead of time and gently reheat it just before serving. Its versatility makes it a convenient addition to your meal prep.

Bringing It All Together: Serving and Enjoying

Once your Brussels sprouts are roasted to golden perfection and your pomegranate glaze is beautifully reduced, it’s time to assemble this show-stopping side dish. Transfer the hot, crispy roasted Brussels sprouts to a large serving bowl. Now, for the final touch: sprinkle them generously with fresh pomegranate arils (seeds). These jewel-toned arils add a burst of juicy, tart sweetness and a delightful textural crunch that contrasts wonderfully with the tender-crisp sprouts.

Finally, drizzle the warm, syrupy pomegranate glaze over the sprouts and arils. You can adjust the amount to your taste – some prefer a lighter coating, while others enjoy a more generous dressing. Toss everything gently to ensure the glaze coats each sprout and aril. Serve immediately to enjoy the sprouts at their crispiest and the glaze at its most luxurious.

The Perfect Side for Any Occasion

These Pomegranate Roasted Brussels Sprouts are incredibly versatile. They are, without a doubt, a spectacular addition to your Thanksgiving feast, pairing wonderfully with a brined turkey and all the traditional trimmings. The sweet and tangy notes of the glaze offer a refreshing counterpoint to richer holiday dishes, while the vibrant colors add festive cheer to your table.

Beyond Thanksgiving, this recipe is perfect for any fall or winter dinner. Imagine serving them alongside roasted chicken, pork tenderloin, or even a hearty vegetarian main. Their robust flavor profile and elegant presentation make them suitable for both casual weeknight meals and more formal dinner parties. The combination of earthy sprouts, juicy pomegranate, and the irresistible glaze ensures they stand out as a memorable component of any meal. They’re a testament to how simple, wholesome ingredients can be transformed into something truly extraordinary with just a little culinary magic.

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★★★★★

5 from 6 votes

Roasted Brussels Sprouts with Pomegranate Glaze

by
Amanda Biddle

These roasted Brussels sprouts with crunchy pomegranate seeds and a sweet-tangy pomegranate glaze are a wonderful side dish for fall dinners, including Thanksgiving!

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Servings:
6 servings

Ingredients

1-1/2 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and black pepper, to taste
1 cup pomegranate juice
1 tablespoon apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup
½ cup pomegranate arils (seeds)

Instructions

Preheat oven to 400 degrees F (200°C). Line a rimmed baking sheet with foil or parchment paper.
Toss Brussels sprouts with olive oil and season generously with salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 30-40 minutes, or until they are crisp-tender and beautifully caramelized. Shake the pan occasionally during cooking to ensure even roasting and browning.
While the Brussels sprouts are roasting, prepare the glaze. In a small pot, combine the pomegranate juice, apple cider vinegar, Dijon mustard, and maple syrup. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook, stirring occasionally, until the liquid has reduced to about ⅓ to ¼ cup and has a glossy, syrupy consistency, approximately 15-20 minutes. Keep the glaze warm.
Once roasted, transfer the Brussels sprouts to a serving dish. Toss them with the fresh pomegranate arils. Drizzle with the warm pomegranate glaze, to taste, and serve immediately.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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