Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Sides » Roasted Brussels Sprouts with Pomegranate Reduction and Pumpkin Seeds

Roasted Brussels Sprouts with Pomegranate Reduction and Pumpkin Seeds

October 17, 2017 By Shannon @ Yup, it's Vegan 2 Comments

679 shares
  • Share
  • Tweet
Print Recipe Jump to Recipe
Roasted Brussels Sprouts with Pomegranate Glaze | Yup, it's Vegan

It’s been way too long since I shared a recipe for a good ole’ side of sprouts! These roasted Brussels sprouts are drizzled with a sweet and tangy pomegranate reduction, and then tossed with crunchy pumpkin seeds and fresh parsley for a gourmet holiday (or anytime) side dish.

A plate of roasted Brussels sprouts arranged on a wooden serving platter next to bowls of pomegranate arils, sliced radishes, and parsley, and garnished with pumpkin seeds

I’m kind of known for doing weird things with Brussels sprouts, like adding them to tater tots, or making them into a banh mi sandwich, or beer-battering and deep frying them. But I guess some sort of holiday involving a feast is happening soon, and it’s been brought to my attention that people like their Brussels sprouts… roasted?

Okay, you caught me, I do too :D. Crispy roasted sprouts is a frequent meal for me, but I don’t often tie a bow on the recipe to make it worth sharing here. No more. Today we’re making our Brussels sprouts fancy and I will tell you how.

A pile of roasted Brussels sprouts on a white background with pomegranate seeds, pepitas, chopped parsley, and a dark purple pomegranate glaze

1) After being browned to perfection the Brussels sprouts are drizzled with a reduction of 100% pomegranate juice and a touch of maple syrup, simmered on the stovetop until thick and glossy. If you’re feeling sassy you can also add a hint of balsamic vinegar. This glaze is tangy and just a little sweet. If you happen to keep pomegranate molasses around, you could just use that. I’m not always a fan of the storebought pomegranate molasses (it can have a weird aftertaste for me) so I prefer to make my own to-order.

Close-up of a few crispy and browned Brussels sprouts drizzled with pomegranate glaze and fresh pomegranate arils

3) The glazed Brussels sprouts are tossed with salted roasted pepitas. The pumpkin seeds add a needed crunchy texture. They also add a savory and salty component that, if not cooking vegetarian, might often come from bacon. We have no need for that here!

4) Fresh pomegranate arils (often referred to as pomegranate seeds) and fresh parsley add a brightness and herbaceous flavor to bring the dish together.

Tip: you might have a little bit of extra pomegranate glaze. There’s no need for it to go to waste, it’s delicious stirred into cranberry sauce, drizzled over a vegan holiday roast, or with sweet potatoes.

Roasted Brussels Sprouts with Pomegranate Glaze and Pumpkin Seeds | Yup, it's Vegan
Print Pin
5 from 1 vote

Roasted Brussels Sprouts with Pomegranate Reduction and Pumpkin Seeds

Brussels sprouts are oven-roasted and glazed with a pomegranate maple reduction, then tossed with crunchy pepitas, pomegranate seeds and fresh parsley for a unique side dish.
Course Side Dish
Cuisine dairy-free, gluten-free, nut-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
Keyword brussels sprouts with pomegranate glaze, pomegranate brussels sprouts
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 112kcal
Author Yup, it's Vegan

Ingredients

  • 12 oz Brussels sprouts trimmed and halved
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 3 tbsp maple syrup
  • 3/4 cup 100% pomegranate juice
  • 3 tbsp salted roasted pumpkin seeds
  • 1/4 cup fresh pomegranate arils (optional, for serving)
  • 2 tbsp chopped fresh parsley (optional, for serving)

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Toss the Brussels sprouts with the olive oil, spread them out in a single layer on a baking sheet or a wide baking dish, and sprinkle them with salt and pepper.
  • Roast for 20-30 minutes (depending on the size of your particular Brussels sprouts), stirring halfway through, or until browned on the outside and tender but not mushy.
  • Meanwhile, stir together the maple syrup and pomegranate juice in a saucepan (nonstick will work best), and cook over medium heat until combined. Reduce to medium-low, and simmer uncovered. You want the heat to be just high enough that the simmer is nice and steady.
  • Cook for 20-30 minutes (depending on temperature and surface area), or until the mixture is thick and syrupy, reduced by more than half. As it gets thicker, check it more frequently, to avoid burning. It will thicken more as it cools.
  • Once the Brussels sprouts are done roasting, drizzle them generously with the pomegranate glaze, toss with the pumpkin seeds, and serve hot, garnished with pomegranate arils and fresh parsley if desired.

Notes

NUTRITION FACTS: Nutrition facts include 1/3 of the glaze.

Nutrition

Serving: 1fourth recipe | Calories: 112kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 42mg | Potassium: 429mg | Fiber: 4g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 103.1mg | Calcium: 40mg | Iron: 1.4mg

Recipe adapted from the New York Times.

Filed Under: Sides Tagged With: gluten-free, grain-free, greens, high-vegetable, nut-free, nuts and seeds, paleo, refined sugar-free, soy-free, thanksgiving

« Baked Farro with Tomato and Herbs
Beet Fried Rice »

Comments

  1. Betty says

    October 18, 2017 at 06:12

    5 stars
    These look so so good!

    Reply
  2. Karly says

    October 17, 2017 at 20:45

    Never thought I’d say I was drooling over brussels sprouts- but I’m drooling over brussels sprouts. NEED to try!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2025

679 shares