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Pomegranate Brussels Sprouts

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 25-30 mins
  • Total Time: 45-50 mins
  • Yield: 4 servings 1x
  • Category: Side-dishes
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pomegranate Brussels Sprouts are a delightful combination of roasted brussels sprouts tossed in a tangy pomegranate glaze, topped with feta, pomegranate seeds, and toasted hazelnuts.


Ingredients

Units Scale

Brussels Sprouts

  • 2 pounds brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled feta
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped toasted hazelnuts

Pomegranate Glaze

  • 1 cup pomegranate juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons maple syrup

Instructions

  1. Preheat Oven: Preheat the oven to 400°F.
  2. Roast Brussels Sprouts: Toss the brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes.
  3. Make Pomegranate Glaze: In a saucepan, simmer pomegranate juice, balsamic vinegar, and maple syrup until thickened.
  4. Combine: Drizzle the pomegranate glaze over the roasted brussels sprouts. Top with feta, pomegranate seeds, and hazelnuts.

Notes

  • You can also add a sprinkle of fresh herbs like parsley or thyme for extra flavor.
  • Feel free to adjust the sweetness of the glaze by adding more or less maple syrup.

Nutrition

  • Serving Size: 1 cup
  • Calories: 200 kcal
  • Sugar: 8 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 5 g
  • Cholesterol: 10 mg