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Light & Crispy Maple Roasted Brussels Sprouts with Pomegranate – Easy Side Dish

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Crispy, caramelized Brussels sprouts roasted at high heat, tossed with a maple-balsamic glaze, and topped with pomegranate seeds, pecans, and feta. A quick and easy side dish perfect for holidays or weeknights.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • ½ cup pomegranate seeds
  • ¼ cup chopped pecans or walnuts (optional)
  • ¼ cup crumbled feta cheese (optional)
  • Pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the Brussels sprouts under cold water and pat them dry thoroughly. Trim the tough, woody ends (about ¼ inch from the bottom) and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem; cut any very large sprouts into quarters so they are roughly the same size.
  3. In a large mixing bowl, combine the halved Brussels sprouts, olive oil, salt, and black pepper. Toss until every sprout is evenly coated.
  4. Spread the sprouts in a single layer on a large rimmed baking sheet, cut-side down. Make sure they are not crowded (use two sheets if needed).
  5. Roast for 15 minutes without disturbing. Then flip each sprout over using tongs and continue roasting for another 5-10 minutes, until the cut sides are deeply golden and crispy, and the sprouts are tender when pierced with a fork.
  6. While the sprouts roast, whisk together the maple syrup and balsamic vinegar in a small bowl. Set aside.
  7. When the sprouts are done, remove them from the oven and immediately drizzle with the maple-balsamic mixture. Toss gently to coat.
  8. Transfer to a serving platter. Sprinkle with pomegranate seeds, toasted pecans (if using), crumbled feta (if using), and a pinch of red pepper flakes. Serve immediately.

Notes

For maximum crispiness, ensure sprouts are thoroughly dried before roasting and do not overcrowd the pan. Add the maple-balsamic glaze at the end to prevent burning. If sprouts come out soggy, increase oven temperature to 425°F (220°C) and use two pans.

Nutrition

Keywords: roasted Brussels sprouts, maple Brussels sprouts, pomegranate Brussels sprouts, crispy Brussels sprouts, easy side dish, holiday side dish, vegetarian side dish

Find it online: https://prismtaste.com/light-and-crispy-maple-roasted-brussels-sprouts-with-pomegranate-easy-side-dish/