These Pomegranate Glazed Brussels Sprouts are savory, sweet and roasted to perfection making them the perfect holiday side dish for your table this season!
Christmas is right around the corner and if you’re anything like me, you’re probably already planning on your menu for next week’s festivities! You guys these pomegranate glazed brussels sprouts are seriously everything you ever wanted in a holiday side dish. I mean first of all they are crazy delicious (and addicting too I might add), they are savory yet sweet while still being a much healthier option alongside all those other classic decadent dishes, and the red and green colors make them the perfect festive addition to your table!
These brussels sprouts are also super easy to make too. You can easily chop them up the night before then just throw them on a sheet pan and pop them in the oven when ready to cook. You can also easily make the delicious pomegranate glaze the night before as well, just re-heat on the stove so it’s nice and warm before drizzling over the brussels sprouts. This side dish is one of my favorites and my family aways gobbles it right up!
INGREDIENTS YOU’LL NEED
- Brussels sprouts
- Pomegranate juice + seeds
- Honey
- Balsamic vinegar
- Garlic
- Pine nuts
If you wanted to make this dish vegan, you could easily substitute the honey with maple syrup which would still taste delicious! The added pine nuts give this dish a nice crunch, but you could also substitute the pine nuts with pecans, walnuts, or really any type of nut you prefer! Or leave them out entirely, totally up to you.
HOW TO MAKE THESE BRUSSELS SPROUTS
- Wash and trim the brussels sprouts. I like to trim the ends, removing any loose leaves, and then cut them in half lengthwise so that they can get really crispy and tender.
- Toss em! Spread the brussels sprouts in an even layer on a large sheet pan and drizzle with a little olive oil, tossing them so that they are evenly coated. Sprinkle with some salt and pepper and pop them in the oven at 425 degrees F.
- Time to roast. Let the brussels sprouts cook in the oven for about 15 minutes, shake the pan really good, then pop them back in the oven to cook for an additional 15 minutes.
- Make the pomegranate glaze. While the brussels sprouts are roasting, whisk together the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan on the stove and bring to a boil. Reduce the heat to medium and let the mixture boil for about 5 to 8 minutes, until the sauce has thickened and is syrupy.
- Toast the pine nuts. When the brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts onto the sheet pan and let those roast along with the brussels sprouts which will give them so much more flavor!
- Ready to serve! Transfer the brussels sprouts from the sheet pan into a baking dish and drizzle the pomegranate glaze over top, tossing to combine. Sprinkle with pomegranate seeds, toasted pine nuts and additional salt and pepper, as needed!
OTHER HOLIDAY SIDE DISHES
These dishes are all super simple to make and would be the perfect addition your holiday menu!
- Holiday Glazed Acorn Squash
- Cranberry Cocktail Meatballs (perfect holiday appetizer!)
- Winter Kale & Quinoa Salad
- The Perfect Holiday Cheeseboard
- Lightened Up Green Bean Casserole
Hope you all enjoy these Pomegranate Glazed Brussels Sprouts and if you love them as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
RECIPE
Pomegranate Glazed Brussels Sprouts
These Pomegranate Glazed Brussels Sprouts are savory, sweet and roasted to perfection making them the perfect holiday side dish for your table this season!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
Ingredients
- 1 1/2 lbs brussels sprouts, ends trimmed and halved lengthwise
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup pine nuts
- 1/3 cup pomegranate seeds
For the glaze:
- 1/3 cup pomegranate juice
- 1/4 cup honey (or maple syrup)
- 2 Tbsp balsamic vinegar
- 2 cloves garlic
Instructions
- Preheat oven to 425 degrees F.
- Spread the brussels sprouts in an even layer on a large sheet pan and drizzle with a little olive oil, tossing them so that they are evenly coated. Sprinkle with salt and pepper.
- Roast brussels sprouts in the oven for about 15 minutes, shake the pan really good or toss the brussels sprouts with a spoon, then pop them back in the oven to cook for an additional 15 minutes.
- While the brussels sprouts are roasting, whisk together the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan on the stove and bring to a boil. Reduce the heat to medium and let the mixture boil for about 5 to 8 minutes, until the sauce has thickened and is syrupy.
- When the brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts onto the sheet pan and let them roast, until the brussels sprout are golden and crispy.
- Transfer the brussels sprouts from the sheet pan onto a platter and drizzle the pomegranate glaze over top, tossing to combine. Sprinkle with pomegranate seeds, roasted pine nuts and additional salt/pepper, as needed!
Nutrition Facts:
- Serving Size: 1/4th of recipe
- Calories: 260
- Sugar: 27.1 g
- Sodium: 194 mg
- Fat: 9.8 g
- Saturated Fat: 1 g
- Carbohydrates: 41.2 g
- Fiber: 7.4 g
- Protein: 7.4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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