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.
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.
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.
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 Reduction and Pumpkin Seeds
- 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.
Recipe adapted from the New York Times.