Roasted Balsamic Brussels Sprouts with Pomegranate Glaze: The Ultimate Sweet & Savory Holiday Side Dish
Prepare to elevate your culinary game with a side dish that’s as stunning to behold as it is delightful to taste: Roasted Balsamic Brussels Sprouts with a Pomegranate Glaze. This recipe masterfully combines the earthy, slightly bitter notes of perfectly roasted Brussels sprouts with the bright, tangy sweetness of a homemade balsamic pomegranate reduction, all crowned with vibrant, jewel-like pomegranate arils. It’s a harmonious blend that strikes the perfect balance between sweet and savory, making it an undeniable showstopper for any occasion.
Whether you’re planning an elaborate holiday feast for Thanksgiving or Christmas, or simply looking to add a touch of gourmet flair to your weeknight dinner, these Brussels sprouts are an excellent choice. They bring a festive color palette and an exciting flavor profile that will undoubtedly impress your guests and bring zest to your meals. Roasting transforms Brussels sprouts, giving them a tender interior and a wonderfully caramelized exterior, which then gets beautifully coated in a rich, glossy reduction.
Why This Roasted Balsamic Brussels Sprouts Recipe is a Must-Try
As the festive season draws near, the quest for truly memorable side dishes begins. This year, allow these Roasted Balsamic Brussels Sprouts to take center stage alongside your main course. Beyond their vibrant appearance, they offer a depth of flavor and ease of preparation that makes them an instant favorite.
- Unforgettable Flavor Combination: The natural nuttiness of roasted Brussels sprouts is perfectly complemented by the concentrated sweet and tangy notes of the balsamic pomegranate reduction. It’s a sophisticated flavor profile that appeals to a wide range of palates.
- Visually Stunning: With their beautiful green hue, glistening dark glaze, and ruby red pomegranate arils, these Brussels sprouts are a feast for the eyes. They add a pop of color and elegance to any holiday spread or dinner table.
- Simple Yet Impressive: Despite their gourmet appearance and taste, this recipe is incredibly straightforward to make. The roasting process is hands-off, and the reduction comes together with minimal effort, allowing you to focus on other aspects of your meal.
- Seasonal and Fresh: Brussels sprouts are at their peak during the fall and winter months, making them a perfectly seasonal choice for holiday gatherings. Pairing them with pomegranate, which also shines in colder seasons, ensures maximum freshness and flavor.
- Healthy and Nutritious: Brussels sprouts are packed with vitamins (especially C and K), fiber, and antioxidants. Pomegranates add another layer of nutritional benefits, making this a delicious and wholesome side dish you can feel good about serving.
- Versatile for Any Meal: While perfect for Thanksgiving or Christmas, these sprouts are equally fantastic as a sophisticated side for a special dinner or a vibrant addition to your regular weeknight rotation.
Brussels sprouts truly shine when roasted, a method that brings out their inherent sweetness and creates delightful crisp edges. I often gravitate towards making them during the winter when they are in season and at their most flavorful. If you’re a fan of roasted Brussels sprouts, you might also enjoy some of my other favorite variations:
- Brussels Sprouts with Cranberries, Blue Cheese, and Walnuts for another festive combination.
- Lemon Roasted Brussels Sprouts with Pine Nuts for a bright and nutty twist.
- Lemon Garlic Brussels Sprouts for a classic, aromatic flavor.
And for those who enjoy fresh, crisp salads featuring this versatile vegetable, here are a couple of excellent options:
- This delightful Brussels Sprout Salad with Apple and Goat Cheese.
- Or a traditional and refreshing Shaved Brussels Sprouts Salad.
Recipe Ingredients You’ll Need for Roasted Balsamic Brussels Sprouts
Creating this spectacular side dish requires just a few key ingredients, each playing an essential role in building the dish’s incredible flavor profile. Here’s a closer look at what you’ll need and some tips for selection:
- Brussels Sprouts: The star of our dish! When selecting Brussels sprouts at your local grocery store or farmer’s market, look for firm, bright green heads. Avoid any that are yellowing, soft, or have black spots. They are often sold loose, allowing you to pick the best ones, or prepackaged in bags. For this recipe, you’ll want to trim off the tough stem end and remove any wilted, loose, or discolored outer leaves. Halving them lengthwise ensures even roasting and creates more surface area for that delicious caramelization.
- Olive Oil: A good quality olive oil is crucial for roasting vegetables. I highly recommend using an extra virgin olive oil for its superior flavor, especially since it contributes significantly to the taste of the roasted sprouts. However, a regular olive oil will also work perfectly. Drizzling it over the sprouts before roasting helps them crisp up beautifully and absorb flavor. A final light drizzle after roasting can also add a fresh, vibrant touch.
- Balsamic Vinegar: This ingredient forms the base of our sweet and savory reduction. Choose a good quality balsamic vinegar, as its flavor will be concentrated during the cooking process. A rich, aged balsamic will yield the best results, offering a complex tanginess that beautifully complements the sweetness of the pomegranate and brown sugar.
- Pomegranate Juice and Arils: These add the signature festive sweetness and vibrant color to the dish. Use 100% pure pomegranate juice for the reduction – brands like POM are excellent choices. For garnish, fresh pomegranate arils (the seeds) provide a delightful burst of juicy sweetness and a beautiful visual appeal. While optional, they truly elevate the dish, adding a fresh contrast to the rich glaze and tender sprouts. You can buy pre-packaged arils for convenience or extract them yourself from a whole pomegranate.
- Brown Sugar: A touch of brown sugar is used in the reduction to enhance its sweetness and help achieve that perfect thick, glossy consistency. It balances the tartness of the balsamic vinegar and pomegranate juice, creating a glaze that clings beautifully to the roasted sprouts.
- Salt and Black Pepper: Essential seasonings to bring out the natural flavors of the Brussels sprouts during roasting. Use sea salt for best results, and freshly ground black pepper for a more robust aroma.
For precise measurements and detailed instructions, please refer to the comprehensive recipe card below.
How to Make Roasted Balsamic Brussels Sprouts: A Step-by-Step Guide
Creating this festive and flavorful side dish is surprisingly simple. Follow these steps for perfectly roasted Brussels sprouts coated in a luscious pomegranate balsamic reduction.
Before you begin, preheat your oven to 400°F (200°C). This high temperature is key to achieving that desirable crispy exterior and tender interior in your Brussels sprouts.
Step 1: Prepare Brussels Sprouts. Begin by thoroughly rinsing your Brussels sprouts under cold water. Then, carefully cut off the tough, woody stem end from each sprout. Peel away and discard any outer leaves that appear wilted, discolored, or loose, as these can impart a bitter taste. Once cleaned, slice each Brussels sprout in half lengthwise. Place all the prepared Brussels sprouts into a large mixing bowl. Drizzle generously with olive oil and toss them well to ensure every piece is evenly coated. This step is vital for even roasting and delicious caramelization.
Step 2: Spread on Baking Sheet and Roast. Once coated, spread the Brussels sprouts out in a single, even layer on a large baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure they roast rather than steam. Overcrowding will prevent them from browning properly. Sprinkle generously with sea salt and freshly ground black pepper. Transfer the baking sheet to your preheated oven and roast for approximately 20-25 minutes, or until the sprouts are tender-crisp and beautifully golden brown with some caramelized edges. You might want to gently toss them halfway through cooking for even browning.
Step 3: Make the Balsamic Pomegranate Reduction. While the Brussels sprouts are roasting, prepare your exquisite reduction. In a small saucepan, combine the balsamic vinegar, brown sugar, and pomegranate juice. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly so that it maintains a steady simmer, but is still actively bubbling. Allow the mixture to reduce down to about half of its original volume, which typically takes 10-15 minutes. As it reduces, you’ll notice it thickening and becoming syrupy enough to coat the back of a spoon. Once it reaches this consistency, remove it from the heat and set it aside to cool slightly. It will continue to thicken as it cools.
Step 4: Drizzle Reduction and Garnish. Once the Brussels sprouts are perfectly roasted, remove them from the oven and transfer them to your chosen serving dish. Immediately drizzle the warm, thick balsamic pomegranate reduction generously over the top. The reduction will cling beautifully to the caramelized sprouts. For a final flourish and an added burst of fresh flavor, garnish with a sprinkle of fresh pomegranate arils. Serve warm and enjoy the delightful combination of flavors and textures!
Expert Tips for Perfectly Roasted Brussels Sprouts
Achieving culinary perfection often lies in the details. Here are a few tips to ensure your Roasted Balsamic Brussels Sprouts are always a triumph:
- Don’t Overcrowd the Pan: This is arguably the most crucial tip for crispy roasted vegetables. When Brussels sprouts are too close together, they steam instead of roast. Use a large baking sheet, or two if needed, to ensure they have enough space to brown properly.
- High Heat is Key: Roasting at 400°F (200°C) allows the sprouts to caramelize quickly on the outside while becoming tender on the inside. Resist the urge to use lower temperatures, which will result in softer, less flavorful sprouts.
- Even Sizing: Try to cut your Brussels sprouts into similar sizes so they cook evenly. Halving them is generally ideal for medium-sized sprouts. If you have very small ones, you can leave them whole, and very large ones might benefit from quartering.
- Test for Doneness: Brussels sprouts are done when they are tender enough to easily pierce with a fork, but still have a slight bite and beautifully browned, slightly crispy edges.
- The Reduction Consistency: When making the reduction, keep an eye on it. It should be thick enough to coat a spoon, but still pourable. Remember it will thicken considerably as it cools. If it becomes too thick, you can gently warm it on the stove with a teaspoon of water or pomegranate juice to reach the desired drizzling consistency.
- Make Ahead Option: You can roast the Brussels sprouts and make the reduction ahead of time. Store them separately. Reheat the sprouts in the oven or air fryer until warm and crisp, then gently rewarm the reduction on the stovetop before drizzling and serving.
Creative Variations to Explore
While this recipe is perfect as is, you can always customize it to suit your taste or experiment with additional flavors:
- Add Nuts: Toasted pecans, walnuts, or slivered almonds would add a delightful crunch and nutty flavor. Sprinkle them over the dish along with the pomegranate arils.
- Introduce Cheese: A sprinkle of crumbled goat cheese, feta, or even shaved Parmesan over the warm sprouts would add a creamy, tangy, or salty dimension.
- Herbal Notes: Fresh thyme or rosemary sprigs could be tossed with the Brussels sprouts before roasting for an aromatic touch.
- Spicy Kick: A pinch of red pepper flakes added to the olive oil before roasting or stirred into the reduction would provide a subtle heat.
- Maple or Honey Glaze: If you prefer a slightly different sweet note, you could substitute a small amount of maple syrup or honey for some of the brown sugar in the reduction.
- Citrus Zest: A little orange or lemon zest grated over the finished dish can add a bright, fresh aroma.
What to Serve with these Roasted Balsamic Brussels Sprouts
The versatility of these Brussels sprouts makes them an excellent companion to a wide array of main courses. Their sweet and savory profile, combined with their festive appearance, allows them to pair beautifully with both rich meats and lighter dishes.
- Herb Butter Roasted Turkey: This is a classic holiday pairing! The savory, aromatic flavors of a perfectly roasted turkey, especially one enhanced with herb butter, create a magnificent balance with the sweet and tangy Brussels sprouts. It’s a combination that truly defines a holiday feast.
- Slow Cooker Mediterranean Whole Chicken: Pomegranate is a common ingredient in Mediterranean cuisine, making this pairing a natural fit. The juicy, tender chicken infused with Mediterranean spices beautifully complements the bright, rich flavors of the balsamic pomegranate glaze on the sprouts.
- Slow Cooker Pot Roast: For a hearty and comforting meal during colder months, tender pot roast is always a winner. The robust, savory flavors of a slow-cooked pot roast find a delightful contrast in the sweet and tangy Brussels sprouts, creating a well-rounded and deeply satisfying meal.
- Baked Cod with Lemon: If you’re looking for a lighter option, flaky baked cod with a hint of lemon is an exquisite match. The delicate sweetness of the fish and the bright citrus notes provide a wonderful balance to the more intense flavors of the Brussels sprouts, creating a fresh and elegant plate.
- Grilled Steak or Pork Chops: The rich, umami flavors of a perfectly grilled steak or succulent pork chops are fantastic with the sweet and tangy glaze of these Brussels sprouts, offering a sophisticated restaurant-quality meal at home.
- Vegetarian Mains: For a plant-based meal, serve these sprouts alongside a hearty quinoa pilaf, lentil loaf, or a mushroom Wellington. They add significant flavor and texture to any vegetarian spread.
Discover More Delicious Vegetable Recipes
If you’re looking to expand your repertoire of healthy and flavorful vegetable side dishes, you’ve come to the right place. Vegetables offer an incredible canvas for culinary creativity, from simple roasted preparations to vibrant salads. Here are some more of my favorite recipes that celebrate the goodness of fresh produce:
Vegetarian
Roasted Carrots with Pistachios
Sides
Easy Bok Choy Recipe
Sides
Roasted Broccoli
Mediterranean
Mediterranean Roasted Vegetables
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Roasted Balsamic Brussels Sprouts
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Ingredients
- 1 pound brussels sprouts, rinsed, trimmed and cut in half
- 2 tablespoons Olive oil
- salt and pepper to taste
- pomegranate arils for garnishing
For the balsamic reduction:
- 1/2 cup balsamic vinegar
- 1/2 cup pomegranate juice, I like POM, make sure it is 100% juice
- 1/4 cup brown sugar
Instructions
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Preheat the oven to 400° F.
Prepare your brussels sprouts by cutting off the stem. -
Pull off any wilted or loose leaves, slice in half lengthwise.
-
Place the brussels sprouts in a large mixing bowl. Drizzle the olive oil over them. Toss to coat and evenly distribute the oil.
-
Spread the brussels sprouts out in an even level on a baking sheet. Sprinkle with sea salt and black pepper.
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Bake for 20-25 minutes until golden.
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To make the reduction: Combine the vinegar, sugar and pomegranate juice in a small saucepan.
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Bring to a boil, then turn it down just a bit so it’s still boiling.
-
Reduce to about a half of a cup, this takes 10-15 minutes. Once it’s reduced, set aside.
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Remove the brussels sprouts and put them in a serving dish. Drizzle the balsamic reduction over them and garnish with pomegranate arils (optional).
Notes
- As you are reducing the balsamic reduction, you’ll see a ‘line’ in the pan where the sauce was. This will help you know when you have reduced by half. You can always measure it too. The reduction will become thick enough to ‘coat’ a spoon, but it’s still liquid-y. It will thicken as it cools, so if it’s coating a spoon but not as thick as you want it, let it cool a bit.
- If you find it too thick as it cools, it may have cooked too long. No worries, just warm it up to drizzle consistency.
Store left over reduction in the refrigerator for up to two weeks. - Don’t stop at brussels sprouts, it’s great on other veggies and protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.