Pomegranate Glazed Brussels Sprouts

These Pomegranate Glazed Brussels Sprouts are made in the oven and toss with a 2-ingredient Pomegranate glazed (pomegranate juice and soy sauce). It’s easy, quick and very delicious.

Course Side Dish

Cuisine American

Keyword christmas, fall, low-carb, side dish, thanksgiving, vegan, vegetarian, winter

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 141kcal

Author Olivia Ribas

Ingredients

4 cups brussels sprouts bottom part of the brussels sprouts removed, and chop them in half.
2 tablespoons olive oil
1 teaspoon garlic minced
Salt and pepper to taste

For the Pomegranate glaze:

½ cup pomegranate juice
2 tablespoons soy sauce
1 garlic clove minced

US Customary - Metric

Instructions

Pre-heat the oven to 400F degrees.
In a big bowl, add brussels sprouts, olive oil, garlic, salt and pepper. Toss until everything is evenly coated.
Spread the brussels sprouts mixture onto a baking sheet in an even layer. The cut-side of the brussels should be touching the baking sheet.
You should bake them for about 25-20 minutes or until the brussels sprouts are golden brown on the edges. The baking time will depend on the size of your brussels sprouts and the power of your oven.
Meanwhile, in a small saucepan over medium-high heat pour all the ingredients for the pomegranate glaze. Bring to a boil for 5 - 8 minutes, and stir well until thick and syrupy.
Remove the brussels sprouts from the oven and transfer them to a serving dish. Top with the pomegranate glaze. Enjoy!

Notes

Make sure you spread out the sprouts on the sheet pan, so they crisp up. Too close and they’ll steam.
Try to cut the brussels sprouts as evenly as possible, so they roast evenly.
Make sure to remove any browned or dried leaves on the exterior of the brussels sprouts when you trim them.
To store: Leftover Brussels sprouts in an airtight container for up to 4 days once they’ve cooled to room temperature.
To reheat: Reheat leftovers in the oven, so they stay crispy.

Nutrition