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Quick & Easy Roasted Brussels Sprouts with Pomegranate & Balsamic

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Caramelized Brussels sprouts tossed with tangy balsamic vinegar and sweet pomegranate arils. A quick, healthy side dish that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 ½ pounds (680 grams) Brussels sprouts, trimmed and halved
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 1 teaspoon (5 grams) kosher salt
  • ½ teaspoon (2 grams) black pepper, freshly ground
  • 2 tablespoons (30 ml) balsamic vinegar
  • ½ cup (85 grams) pomegranate arils
  • Flaky sea salt and fresh thyme leaves (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse Brussels sprouts under cold water and pat dry thoroughly. Trim off tough stem ends (about ¼ inch) and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem; quarter any large ones so they are roughly the same size.
  3. In a large mixing bowl, combine halved Brussels sprouts with olive oil, kosher salt, and black pepper. Toss well until every piece is coated.
  4. Spread sprouts in a single layer on a baking sheet, cut-side down. Do not overcrowd; use two sheets if needed.
  5. Roast for 20-25 minutes. After 15 minutes, flip each sprover with tongs. Return to oven for another 5-10 minutes until tender and crispy with charred spots.
  6. Remove sheet from oven and immediately drizzle balsamic vinegar over hot sprouts. Toss gently to coat.
  7. Sprinkle pomegranate arils over dressed sprouts and stir gently to distribute without breaking the arils.
  8. Serve immediately. If desired, top with flaky sea salt and fresh thyme leaves.

Notes

For deeper caramelization, preheat the baking sheet in the oven while it heats up. Do not add balsamic vinegar before roasting as it will burn and turn bitter. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a skillet for best texture.

Nutrition

Keywords: roasted Brussels sprouts, pomegranate, balsamic, quick side dish, healthy, vegan, gluten-free

Find it online: https://coracooks.com/quick-and-easy-roasted-brussels-sprouts-with-pomegranate-and-balsamic/