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Cozy Maple Roasted Brussels Sprouts with Pomegranate

maple roasted brussels sprouts with pomegranate - featured image
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Caramelized Brussels sprouts roasted with maple syrup, topped with tart pomegranate seeds and crunchy pecans. A perfect balance of sweet and savory, born from a happy kitchen accident.

Ingredients

Scale
  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • ½ cup (about 85g) pomegranate seeds
  • ¼ cup toasted pecans or walnuts, roughly chopped
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the center.
  2. Rinse Brussels sprouts and pat completely dry. Trim woody ends, remove yellow leaves, and cut each sprout in half lengthwise (quarter any large ones).
  3. In a large bowl, combine halved sprouts, olive oil, maple syrup, salt, pepper, and garlic powder (if using). Toss until evenly coated.
  4. Arrange sprouts in a single layer on a rimmed baking sheet, cut-side down. Do not overcrowd.
  5. Roast for 15 minutes without disturbing. Remove pan, flip each sprout with tongs, and return to oven for another 5-10 minutes until tender and caramelized.
  6. While sprouts roast, toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
  7. Transfer roasted sprouts to a serving platter. Sprinkle with pomegranate seeds, toasted nuts, and fresh thyme (if using). Toss gently and serve immediately.

Notes

For extra caramelization, drizzle a bit more maple syrup over sprouts after flipping at 15 minutes. Add toppings just before serving to maintain crunch. Leftovers keep in fridge for up to 3 days; reheat in oven at 350°F for 5-7 minutes.

Nutrition

Keywords: roasted Brussels sprouts, maple Brussels sprouts, pomegranate Brussels sprouts, holiday side dish, easy vegetable side, gluten-free, vegetarian

Find it online: https://milacook.com/cozy-maple-roasted-brussels-sprouts-with-pomegranate/