Roasted Brussel Sprouts with Pomegranate
prep 15 min.
ready 1 hr.
serves 2-3
My wife and I are hosting Thanksgiving this year. I have been experimenting with sides for our turkey dinner. I like Brussel sprouts and love pomegranates and thought the combination would be a nice side to our dinner. I saw a similar recipe with roasted hazelnuts, but I used pine nuts since I had some available. The maple syrup caramelized on the Brussell sprouts and took away any bitter taste. The vinegar gave a little zing.
When I was making this, I had the Brussell sprouts in the oven and was working on the computer and smelled something funny. I thought, “Boy, those Brussell sprouts are cooking fast.” I could smell them burning. I looked and did not see anything funny. I opened the door with the oven light on and everything looked fine, but I still smelled the burning smell. I then looked over at the stove and realized that I had forgotten to turn off the burner when lightly roasting the pine nuts. They were totally burned, smoking, and pitch black. Yikes! I took some time to clean my copper fry pan in which I was roasting them and then easily roasted new ones. While cooking you have to keep an eye on everything when you are multi-tasking. All in all the roasted Brussell sprouts were very good. I like the flavor of the pomegranate seeds with the Brussell sprouts, but for Thanksgiving, both my wife and I decided to add a few slices of crispy bacon and possibly a lemon aioli sauce for dipping.
Ingredients
• 1 lb. Brussel sprouts
• 1 Pomegranate (remove seeds)
• 1 Tbs. extra virgin olive oil
• 2 Tbs. maple syrup (real)
• 1/2 tsp. groud salt
• 1/2 tsp. ground black pepper
Directions
1. Preheat the oven to 400 degrees.
2. Cut the Brussel sprouts in half and toss in a bowl with olive oil, maple syrup, salt, and pepper.
3. Place sprouts flat side down on a piece of parchment paper on an edged baking pan on the middle rack and roast in the oven for 40 minutes leaving space between each Brussel sprout.
4. Roast the pine nuts in a small frying pan over medium heat for about 5 minutes. Shake the pan to flip the pine nuts.
5. Remove the baking pan from the oven and let cool 5 minutes. Plate the Brussel sprouts and top with pomegranate seeds and pine nuts. Add additional salt and pepper to taste.
Serve immediately.
Notes: I found peeling the pomegranate underwater in a bowl of cold water was much easier and cleaner. The seeds float to the top.
Roasted Brussel sprouts with pomegranate
Easy to make Brussel sprout recipe. A perfect side meal.
Ingredients
- 1 Lb. Brussel sprouts
- 1 whole pomegranate seeds removed
- 1 Tbs. olive oil Extra Virgin
- 2 Tbs. maple syrup real
- ½ tsp. salt ground
- ½ tsp. black pepper ground
Instructions
-
Preheat the oven to 400 degrees.
-
Cut the Brussel sprouts in half and toss in a bowl with olive oil, maple syrup, salt, and pepper.
-
Place sprouts flat side down on a piece of parchment paper on an edged baking pan on the middle rack and roast in the oven for 40 minutes leaving space between each Brussel sprout.
-
Roast the pine nuts in a small frying pan over medium heat for about 5 minutes. Shake the pan to flip the pine nuts.
-
Remove the baking pan from the oven and let cool 5 minutes. Plate the Brussel sprouts and top with pomegranate seeds and pine nuts. Add additional salt and pepper to taste.
-
Serve immediately.
Recipe Notes
I found peeling the pomegranate underwater in a bowl of cold water was much easier and cleaner. The seeds float to the top.
