Pomegranate Glazed Brussels Sprouts
These Pomegranate Glazed Brussels Sprouts are made in the oven and tossed with a 2-ingredient Pomegranate glaze (pomegranate juice and soy sauce). It’s easy, quick, and very delicious.
Servings: 4 people
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
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
Serving: 1/4 | Calories: 141kcal | Carbohydrates: 18.1g | Protein: 3.5g | Fat: 7.3g | Sodium: 569mg | Fiber: 3.4g | Sugar: 10.1g