Roasted Balsamic Brussels Sprouts are the perfect combination of sweet and savory. These will impress your holiday guests or add zest to your weeknight meals. Brussels sprouts are roasted with olive oil and finished off with a Balsamic pomegranate reduction and pomegranate arils. This is so festive!
ROASTED BALSAMIC BRUSSELS SPROUTS
The holidays are fast approaching. It is hard to believe that 2020 is coming to a close.
In some ways I feel like this year has flown by and in other ways I feel like it has been the longest year ever.
While I know many of us will be celebrating the holidays around the table with a smaller group, food is still going to be the centerpiece.
Today’s Roasted Balsamic Brussels Sprouts are the perfect addition to your table.
They are both beautiful and festive, and flavorful. If you like to make a brussels sprout dish at Thanksgiving or Christmas this is one to try.
I often make brussels sprouts in the winter when they are seasonal.
I also adore brussels sprouts in salads.
If you haven’t tried using them in that way I highly suggest trying it.
A few of my favorite salad recipes are this Brussels Sprout Salad with Apple Goat Cheese Salad, Shaved Brussels Sprout Salad with Apple and Pomegranate or this traditional Shaved Brussels Sprouts Salad.
WHAT INGREDIENTS ARE IN THESE BALSAMIC BRUSSELS SPROUTS?
BRUSSELS SPROUTS: When you buy brussels sprouts at the store you will find them in the produce section.
Some stores sell them loose or you can buy them prepackaged. Once you are ready to make this recipe you will want to trim the stem off and slice them in half. You will also want to remove any wilted or loose leaves on the outside.
OLIVE OIL: When roasting vegetables I like to use an extra virgin olive oil but you can also use regular olive oil. I also like to finish off my vegetables with a quick drizzle at the end.
BALSAMIC VINEGAR: Your finished roasted brussels sprouts will be topped with a sweet, savory balsamic reduction that is created with balsamic vinegar, pomegranate juice and brown sugar.
POMEGRANATE JUICE & AIRLS: The sweetness of this dish is from the 100% pure pomegranate juice and the pomegranate airls as a garnish.
You do not have to add them but it does add a wonderful sweet flavor.
HOW DO YOU MAKE BALSAMIC GLAZED BRUSSELS SPROUTS?
Preheat the oven to 400° F. Prepare your brussels sprouts by cutting off the stem.
Pull off any wilted or loose leaves, slice in half lengthwise.
Place the brussels sprouts in a large mixing bowl. Drizzle the olive oil over them. Toss to coat and evenly distribute the oil.
Spread the brussels sprouts out in an even level on a baking sheet. Sprinkle with sea salt and black pepper.
Bake for 20-25 minutes until golden.
To make the reduction:
Combine the vinegar, sugar and pomegranate juice in a small saucepan.
Bring to a boil, then turn it down just a bit so it’s still boiling.
Reduce to about a half of a cup, this takes 10-15 minutes. Once it’s reduced, set aside.
Remove the brussels sprouts and put them in a serving dish. Drizzle the balsamic reduction over them and garnish with pomegranate arils (optional).
WHAT SHOULD I SERVE WITH THESE ROASTED BRUSSELS SPROUTS?
These brussels sprouts are a great side dish to almost any meal. Here are some of my favorites.
Herb Butter Roasted Turkey: At Thanksgiving we like to make turkey. This is my favorite recipe for a moist, flavorful turkey. It pairs wonderfully with the brussels sprouts.
Slow Cooker Mediterranean Whole Chicken: Pomegranate is an ingredient often found in the Mediterranean diet. It pairs so well with the flavors of that region. This slow cooker chicken would be a nice pairing.
Slow Cooker Pot Roast: In the cold months I just adore tender pot roast. It is such a nice combination of savory, sweet and warm flavors.
Baked Cod with Lemon: This lemon cod is flaky, light and so sweet. It pairs really well with the brussels sprouts.
- FOR THE BRUSSELS SPROUTS:
- 1 lb. brussels sprouts, rinsed, trimmed and cut in half
- 2 Tablespoon Olive oil
- salt and pepper to taste
- OPTIONAL: pomegranate arils for garnishing
FOR THE REDUCTION:
- 1/2 cup balsamic vinegar
- 1/2 cup pomegranate juice I like POM, make sure it is 100% juice
- 1/4 cup brown sugar
- Preheat the oven to 400° F.
Prepare your brussels sprouts by cutting off the stem.
- Pull off any wilted or loose leaves, slice in half lengthwise.
- Place the brussels sprouts in a large mixing bowl. Drizzle the olive oil over them. Toss to coat and evenly distribute the oil.
- Spread the brussels sprouts out in an even level on a baking sheet. Sprinkle with sea salt and black pepper.
- Bake for 20-25 minutes until golden.
- To make the reduction: Combine the vinegar, sugar and pomegranate juice in a small saucepan.
- Bring to a boil, then turn it down just a bit so it's still boiling.
- Reduce to about a half of a cup, this takes 10-15 minutes. Once it's reduced, set aside.
- Remove the brussels sprouts and put them in a serving dish. Drizzle the balsamic reduction over them and garnish with pomegranate arils (optional).
As you are reducing the balsamic reduction, you’ll see a ‘line’ in the pan where the sauce was. This will help you know when you have reduced by half. You can always measure it too. The reduction will become thick enough to ‘coat’ a spoon, but it’s still liquid-y. It will thicken as it cools, so if it’s coating a spoon but not as thick as you want it, let it cool a bit.
If you find it too thick as it cools, it may have cooked too long. No worries, just warm it up to drizzle consistency.
Store left over reduction in the refrigerator for up to two weeks.
Don’t stop at brussels sprouts, it’s great on other veggies and protein.