Description
This recipe features oven-roasted Brussels sprouts perfectly caramelized and finished with a tangy-sweet balsamic glaze and fresh pomegranate seeds for a burst of color and flavor. The combination of roasted vegetables with a honey-balsamic reduction and the refreshing crunch of pomegranate makes for a delicious and elegant side dish suitable for any meal or holiday gathering.
Ingredients
Scale
Vegetables
- 1.5 to 2 pounds fresh Brussels sprouts, cleaned, trimmed, and halved
Seasoning and Oil
- 3 to 4 tablespoons olive oil
- 4 cloves garlic, finely minced or pressed
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon fresh or dried thyme, optional and to taste
Balsamic Glaze
- â…“ cup balsamic vinegar
- 1 to 2 tablespoons honey
Garnish
- â…” cup fresh pomegranate seeds
Instructions
- Preheat Oven and Prepare Brussels Sprouts: Preheat the oven to 400°F (use Convection if available). Line a baking sheet with aluminum foil for easy cleanup. Clean the Brussels sprouts by slicing off the tough ends and halving them; some leaves may detach, which is normal. Set aside.
- Prepare Seasoning Mixture: In a large bowl, whisk together olive oil, minced garlic, kosher salt, and freshly ground black pepper until fully combined.
- Toss Brussels Sprouts with Seasoning: Add the halved Brussels sprouts to the bowl and gently toss to evenly coat each piece with the oil and seasoning mixture.
- Roast Brussels Sprouts: Place the Brussels sprouts cut side down on the prepared baking sheet. Roast them in the oven for 20 to 25 minutes, or until the undersides are nicely browned. If using a convection oven, start checking after 15 minutes to avoid overcooking.
- Prepare Balsamic Glaze: While the sprouts are roasting, pour the balsamic vinegar and honey into a medium, high-sided saucepan. Bring to a boil over medium-low heat, whisking occasionally to combine.
- Reduce Glaze: Allow the mixture to gently bubble and reduce until it thickens enough to coat a spoon, which should take about 10 minutes.
- Combine Sprouts with Glaze: When the Brussels sprouts have finished roasting, transfer them back to the original bowl. Drizzle the balsamic glaze over them, using as much or as little as desired, and toss gently to coat.
- Final Roasting with Thyme: Return the glazed sprouts to the baking sheet, cut side facing up. Optionally, sprinkle with fresh or dried thyme. Roast them for an additional 7 to 10 minutes to meld the flavors.
- Serve with Pomegranate Seeds: Remove from the oven and transfer the Brussels sprouts to a serving bowl. Add the fresh pomegranate seeds, toss gently to combine, and serve immediately for best flavor and texture.
Notes
- Using a convection oven helps achieve a crispier roast, but adjust roasting times accordingly to prevent overcooking.
- Be careful when reducing the balsamic glaze; maintain a gentle bubbling to avoid burning or hardening.
- Pomegranate seeds add a fresh, tart contrast; if unavailable, dried cranberries or pomegranate molasses drizzle can be alternatives.
- Thyme is optional; rosemary or sage can also complement the flavor profile.
- Leftovers are best stored in an airtight container and can be reheated gently to preserve texture.
