Oh, the humble Brussel sprout. Often misunderstood, but when roasted to perfection and paired with the juicy burst of pomegranate seeds, it transforms into a dish that’s both elegant and irresistibly delicious. Perfect for holiday dinners or any day you’re feeling fancy.
Why This Recipe Works
- The roasting process caramelizes the Brussel sprouts, bringing out their natural sweetness.
- Pomegranate seeds add a fresh, tart contrast and a pop of color.
- It’s a simple recipe with gourmet results, requiring minimal ingredients for maximum flavor.
Ingredients
- 1.5 lbs Brussel sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pomegranate seeds
- 1 tbsp balsamic glaze
Equipment Needed
- Large baking sheet
- Mixing bowl
- Measuring spoons
- Knife and cutting board
Instructions
Preheat and Prep
Preheat your oven to 400°F. While the oven heats, toss the halved Brussel sprouts with olive oil, salt, and pepper in a large mixing bowl until evenly coated. Tip: For extra crispiness, make sure the Brussel sprouts are dry before tossing with oil.
Roast to Perfection
Spread the Brussel sprouts in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they’re golden brown and crispy on the edges. Tip: Don’t overcrowd the pan to ensure each sprout gets perfectly roasted.
Add the Pomegranate Seeds
Once the Brussel sprouts are out of the oven, immediately toss them with the pomegranate seeds. The heat will slightly soften the seeds, making them even juicier.
Drizzle with Balsamic Glaze
Drizzle the balsamic glaze over the top for a sweet and tangy finish. Tip: If you don’t have balsamic glaze, a reduction of balsamic vinegar works just as well.
Serve and Enjoy
Transfer the dish to a serving platter and watch as it disappears before your eyes. The combination of flavors and textures is sure to impress.
Tips and Tricks
For those looking to elevate this dish further, consider toasting some walnuts or pecans and sprinkling them on top for added crunch. Another tip is to use freshly squeezed orange juice in the balsamic glaze for a citrusy twist. If you’re preparing this dish ahead of time, roast the Brussel sprouts and add the pomegranate seeds and glaze just before serving to maintain the best texture and flavor.
Recipe Variations
- Swap pomegranate seeds for dried cranberries or cherries for a different kind of sweetness.
- Add crumbled feta or goat cheese for a creamy, tangy element.
- For a meatier version, toss in some crispy bacon bits.
- Spice it up with a pinch of red pepper flakes before roasting.
Frequently Asked Questions
Can I use frozen Brussel sprouts? Yes, but thaw and dry them thoroughly before roasting to avoid sogginess. Fresh is best for texture, but frozen can work in a pinch.
How do I easily remove pomegranate seeds? Cut the pomegranate in half and hold it seed-side down over a bowl. Tap the back firmly with a spoon, and the seeds will fall out.
Can I make this recipe vegan? Absolutely! Just ensure your balsamic glaze is vegan, as some brands may contain honey.
Summary
This Brussel sprouts recipe with pomegranate seeds is a simple yet stunning dish that combines sweet, tart, and savory flavors for a side that’s anything but ordinary.