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Roasted Brussels Sprouts With a Pomegranate Reduction

If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.

Ingredients

  • 1 pound brussels sprouts, washed, trimmed and halved
  • 2 tablespoons olive oil
  • Fine sea salt, to taste
  • 1 cup pomegranate juice
  • ⅓ cup sugar (can be maple, brown, date, coconut, granulated)
  • 3 tablespoons pomegranate seeds
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      267 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 27 grams sugars; 7 grams protein; 406 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
  2. While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully — it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
  3. Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

1 hour 15 minutes

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