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Roasted Brussels Sprouts with Pomegranate Glaze and Pumpkin Seeds | Yup, it's Vegan

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
Cook Time 30 minutes
Total Time 45 minutes
Total Yield 4 servings
Calories Per Serving 112 kcal
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Notes

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

Nutrition Facts
Roasted Brussels Sprouts with Pomegranate Reduction and Pumpkin Seeds
Amount Per Serving (1 fourth recipe)
Calories 112 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 42mg2%
Potassium 429mg12%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 8g9%
Protein 4g8%
Vitamin A 800IU16%
Vitamin C 103.1mg125%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.