Pomegranate Glazed Brussels Sprouts

These Pomegranate Glazed Brussels Sprouts are roasted until golden and crispy, then tossed in a sweet and tangy pomegranate balsamic glaze and topped with juicy pomegranate seeds and toasted pine nuts. An easy, festive side dish perfect for Thanksgiving or Christmas!

If you’re looking for a festive holiday side dish that’s just as beautiful as it is delicious, you are going to love these Pomegranate Glazed Brussels Sprouts! The Brussels sprouts are roasted at high heat until golden and crispy, then tossed with a sweet and tangy pomegranate balsamic glaze and topped with juicy pomegranate seeds and toasted pine nuts.

This easy Brussels sprouts recipe has the perfect balance of sweet, savory and tangy flavors and makes a gorgeous addition to your Thanksgiving or Christmas dinner. Best of all, everything comes together in about 40 minutes with just a handful of simple ingredients!

Why You’ll Love This

• Sweet and savory – crispy roasted Brussels sprouts pair perfectly with the sweet and tangy pomegranate balsamic glaze.
• Perfect for the holidays – the gorgeous red and green colors make this an easy side dish for Thanksgiving, Christmas or any holiday gathering.
• Simple ingredients – you only need a handful of ingredients to make this flavorful Brussels sprouts recipe.
• Delicious texture – roasting the Brussels sprouts at high heat gives you crispy, caramelized edges while toasted pine nuts add the perfect crunch.
• Easy to make – this impressive holiday side dish comes together in about 40 minutes with very little prep.

Ingredients You’ll Need

• brussels sprouts – look for smaller brussels sprouts with bright green leaves as they are sweeter and crisp up nicely.  If you are using larger brussels sprouts, I recommend you quartering them so they get crispy.  Feel free to add in other vegetables as well such as cauliflower, squash, sweet potatoes, onion, or carrots.
• olive oil – this is what we’re using to help the brussels sprouts get nice and crispy.
• pomegranate juice + seeds – we are using pomegranate juice to make the delicious glaze along with pomegranate seeds (also known as arils) for a sweet pop of flavor and color to this side dish.  You could also use cranberry juice and fresh cranberries instead.
• honey – adds a bit of sweetness along with a little caramelization on the veggies, but feel free to use maple syrup in place of honey if vegan.
• balsamic vinegar – adds a rich, tangy flavor and a touch of acidity that balances the sweetness of the pomegranate juice and honey. Make sure to use a good-quality balsamic vinegar for the best flavor.
• garlic – you can use fresh chopped garlic cloves or minced garlic from the jar, but fresh garlic is best!
• pine nuts – adds a delicious crunch, but you could also use pecans, walnuts or really any type of nut you prefer.
• salt + black pepper

How to Make Pomegranate Brussels Sprouts

1. Prep the Brussels sprouts. Trim off the ends, remove any loose outer leaves and slice the Brussels sprouts in half lengthwise so they roast evenly and get nice and crispy.
2. Season. Spread the Brussels sprouts in an even layer on a large sheet pan. Drizzle with olive oil, season with salt and pepper and toss until evenly coated.
3. Roast. Roast at 425°F for 15 minutes, toss or shake the pan, then continue roasting for another 10 to 15 minutes until golden brown and crispy around the edges.
4. Make the pomegranate glaze. While the Brussels sprouts roast, combine the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 to 8 minutes until thickened and syrupy.
5. Toast the pine nuts. During the last 5 to 6 minutes of roasting, sprinkle the pine nuts onto the sheet pan with the Brussels sprouts and toast until lightly golden.
6. Toss and serve. Transfer the roasted Brussels sprouts to a serving dish and toss with the pomegranate glaze. Top with fresh pomegranate seeds and toasted pine nuts, season with additional salt and pepper as needed and serve immediately.

Tips for the Best Roasted Brussels Sprouts

• Don’t overcrowd the pan – give the Brussels sprouts plenty of room so they roast and caramelize rather than steam. Use two sheet pans if necessary.
• Place them cut-side down – arranging the Brussels sprouts with the cut side against the baking sheet helps create those delicious golden, crispy edges.
• Use high heat – roasting at 425°F gives the Brussels sprouts a crispy exterior while keeping the centers tender.
• Watch the glaze carefully – the pomegranate glaze will thicken quickly as it reduces, so keep an eye on it and remove it from the heat once it becomes syrupy.
• Add the glaze just before serving – for the crispiest Brussels sprouts, wait to toss them with the pomegranate glaze until you’re ready to serve.
• Use fresh pomegranate seeds – sprinkle them over the finished dish rather than roasting them so they stay juicy and add a fresh pop of sweetness.

If you love crispy roasted Brussels sprouts, make sure to try my balsamic roasted Brussels sprouts for another easy holiday side dish.

Can I Make these Brussels Sprouts Ahead of Time?

Yes! You can prep several components ahead of time to make holiday cooking easier. Trim and halve the Brussels sprouts and store them in an airtight container in the refrigerator for up to 2 days. The pomegranate glaze can also be made 2 to 3 days ahead and stored separately in the refrigerator.

For the best texture, I recommend roasting the Brussels sprouts just before serving. Reheat the glaze gently on the stovetop or in the microwave, then toss it with the freshly roasted Brussels sprouts and top with pomegranate seeds and toasted pine nuts.

Frequently Asked Questions

More Brussels Sprout Recipes

• Fall Brussels Sprout Salad
• Maple Glazed Squash and Brussels Sprouts
• Balsamic Roasted Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Brussels Sprout and Brown Rice Salad

More Holiday Side Dishes

• Healthy Mashed Potatoes
• Bourbon Maple Pecan Sweet Potatoes
• Sausage, Apple and Herb Stuffing
• Holiday Glazed Acorn Squash
• Maple Glazed Squash and Brussels Sprouts
• Lightened Up Green Bean Casserole

Hope you all enjoy these Pomegranate Glazed Brussels Sprouts and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!