Pomegranate Brussels Sprouts
Crispy roasted brussels sprouts are tossed together with toasted hazelnuts, pomegranate seeds and feta, then drizzled with a sweet and sticky pomegranate glaze. They’re a must make side dish for fall and winter
Servings: 6 servings
Ingredients
Brussels Sprouts
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta
- 1/3 cup pomegranate seeds
- 1/4 cup chopped toasted hazelnuts
Pomegranate Glaze
- 1 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400° F. And spray a rimmed sheet pan with cooking oil.
- Place the brussels sprouts onto the sheet pan and drizzle the olive oil on them. Sprinkle on a good amount of salt and pepper and use your hands to toss them together until their coated. Spread them out into a single layer, cut side down. Place the pan in the oven on the middle rack and roast for 20-25 minutes or until they’re tender and caramelized.
- While the brussels sprouts are roasting make the pomegranate glaze. Add the pomegranate juice, maple syrup, and balsamic vinegar to a small saucepan. Bring it to a boil and then reduce the heat to medium. Let the mixture simmer for about 10 minutes or until it’s reduced to 1/3 cup. Stir occasionally to prevent it from sticking to the side or bottom of the pan.
- Remove the Brussels sprouts from the oven and put them in a serving bowl. Top with crumbled feta, hazelnuts, and pomegranate seeds. Drizzle on your desired amount of the pomegranate glaze and serve.
Nutrition
Calories: 211kcal | Carbohydrates: 24g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 152mg | Fiber: 5g | Sugar: 14g