These Pomegranate Glazed Brussels Sprouts are savory, sweet and roasted to perfection making them the perfect holiday side dish for your table this season!
Thanksgiving and Christmas are right around the corner and if you are anything like me, you are probably already planning out your menu! 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 absolutely addicting too I must 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!
Why You’ll Love this Recipe
- Just a few simple ingredients needed for a healthy and delicious side dish!
- The perfect balance of sweet and savory flavors.
- You’ll love these caramelized and crispy brussels sprouts!
- Perfect addition to your holiday table or weeknight dinner.
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 such a rich, tangy flavor along with a touch of acidity and make sure to use a quality balsamic vinegar for the best result.
- 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 Glazed Brussels Sprouts
- Wash and trim the brussels. I like to trim the ends, removing any loose outer 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. Feel free to line the baking sheet with parchment paper or foil for easy clean up. 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 to medium heat and let the mixture simmer 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 balsamic glaze over top, tossing to combine. Transfer to a large bowl or serving dish, sprinkle with fresh pomegranate arils and toasted pine nuts. Taste and add additional salt and pepper, as needed. Enjoy!
Prepping and Storage
These roasted brussels sprouts are best enjoyed immediately after roasting as that is when they are the crispiest, however feel free to store leftovers in a sealed, airtight container in your refrigerator for up to 3 days. To reheat, simply warm them up in the microwave or crisp them up in the air fryer.
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 recipe 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 tablespoon 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 tablespoons balsamic vinegar
- 2 cloves garlic, minced
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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