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