Print

Crispy Balsamic Pomegranate Brussels Sprouts (Easy 30-Min Recipe)

crispy balsamic pomegranate brussels sprouts - featured image
Print Recipe

These crispy balsamic pomegranate Brussels sprouts are a quick and easy 30-minute side dish that turns skeptics into believers. With caramelized edges, a sticky balsamic glaze, and bursts of sweet pomegranate, they’re perfect for any occasion.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced
  • ½ cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • ½ cup pomegranate seeds
  • ¼ cup toasted walnuts or pecans, roughly chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Place your baking sheet inside the oven while it preheats.
  2. Rinse the Brussels sprouts under cold water and pat them completely dry. Trim off the tough stem ends and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem; quarter any large ones so they’re roughly the same size.
  3. In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Use your hands to toss everything together, ensuring every cut surface is coated. Add the minced garlic and toss once more.
  4. Carefully remove the hot baking sheet from the oven. Spread the Brussels sprouts in a single layer, cut-side down. Roast for 20 minutes without touching them.
  5. While the sprouts are roasting, combine the balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let it bubble gently for 8-10 minutes, stirring occasionally, until reduced by half and coats the back of a spoon. Remove from heat and set aside.
  6. After 20 minutes, remove the pan from the oven. Flip each sprout over using tongs or a spatula. Drizzle about half of the balsamic glaze over the sprouts, then return the pan to the oven for another 5-7 minutes.
  7. Remove the pan from the oven. Transfer the sprouts to a serving platter. Drizzle with the remaining balsamic glaze, then sprinkle with pomegranate seeds, toasted walnuts (if using), and fresh parsley. Finish with a pinch of flaky sea salt right before serving.

Notes

Don’t add all the glaze at the beginning—add half at the flip and half at the end for perfect caramelization. Get the sprouts bone-dry before roasting to ensure crispiness. Watch the balsamic glaze carefully as it can burn quickly. For the air fryer, preheat to 400°F (200°C) and cook for 12-15 minutes, adding glaze in the last 3 minutes.

Nutrition

Keywords: Brussels sprouts, balsamic, pomegranate, crispy, easy, 30-minute, side dish, holiday, vegetarian, gluten-free

Find it online: https://vexifood.com/crispy-balsamic-pomegranate-brussels-sprouts-easy-30-min-recipe/