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
- Preheat Oven: Preheat the oven to 400°F.
- Roast Brussels Sprouts: Toss the brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes.
- Make Pomegranate Glaze: In a saucepan, simmer pomegranate juice, balsamic vinegar, and maple syrup until thickened.
- 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