By Dawn Lerman
- Total Time
- 1 hour 15 minutes
- Rating
- 4(94)
- Notes
- Read community notes
If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.
Featured in: Well’s Vegetarian Thanksgiving 2012
Learn: How to Cook Brussels Sprouts
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Ingredients
Yield:4 servings
- 1pound brussels sprouts, washed, trimmed and halved
- 2tablespoons olive oil
- Fine sea salt, to taste
- 1cup pomegranate juice
- ⅓cup sugar (can be maple, brown, date, coconut, granulated)
- 3tablespoons pomegranate seeds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
172 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 4 grams protein; 459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
Step
2
While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully — it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
Step
3
Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.
Ratings
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Cooking Notes
Randy
Timing will vary with the size of the Brussels sprouts which can range from 1" to 3" in our markets. But I do agree that the time seems too long and the temp too high. For 1.5 inch sprouts I've always had success with 25+ minutes at 400 degrees. Older sprouts (dryer) will brown faster.
I also agree with Jack Donnelly's comment...skip the sugar and the
boiled juice...just drizzle with Pomegranate Molasses to taste. The sweet/tart balance with the roasted sprouts is amazing.
Jack Donnelly
If you don't have pomegranate juice, use pomegranate "molasses" (or "paste"), readily available in Iranian or Middle East markets. This also has the advantage that it doesn't need to be cooked down (actually probably thinned a bit). And for my taste, this is way too much sugar. (My family likes tart, so for us no sugar at all – just the pomegranate paste (and, when available, fresh pomegranate seeds, which really are a lovely touch).
Burke Family
We made this for Christmas Day Supper, served with roasted winter veggies and Beef Tenderloin. I really liked it. We used balsamic glaze instead of Pom molasses. Some didn’t like texture of Pom seeds, but it was really pretty.
Helen C Gagel
nice alternative to sprouts with bacon when you have vegetarians at the table.
Jen
I have a Samsung convection oven I’m still trying to figure out a year later. ;-). The Brussels sprouts were 30 seconds overdone after 15 minutes in the middle rack at 425 - they were small. I also “a little” over-reduced (not burned) the pomegranate reduction sauce and it turned to taffy after it cooled… but this is a really delicious recipe and I will make it again. Took notes to do better with my kitchen appliances next time. Nice break from roasted Brussels sprouts and bacon. Bravo.
Suzanne
Agree with the other posters...WAY too sweet! Wish I'd left the sugar out altogether.
Tani
Made this this week for my daughter’s family including grandkids 10 and 7. I used a pomegranate glaze, baked until brown on flat side at 425 degrees, and then turned and baked until done. 30 minutes worked. Even the grandkids loved the glazed sweet-tart, browned and added crunchy seeds.
Jack Donnelly
If you don't have pomegranate juice, use pomegranate "molasses" (or "paste"), readily available in Iranian or Middle East markets. This also has the advantage that it doesn't need to be cooked down (actually probably thinned a bit). And for my taste, this is way too much sugar. (My family likes tart, so for us no sugar at all – just the pomegranate paste (and, when available, fresh pomegranate seeds, which really are a lovely touch).
Michelle H.
This pretty much needs to be eaten quickly -- if you make it the night before, the sprouts are still tasty but somewhat soggy.
Mike
30-35 minutes at 425 seems a bit too long, no?
Randy
Timing will vary with the size of the Brussels sprouts which can range from 1" to 3" in our markets. But I do agree that the time seems too long and the temp too high. For 1.5 inch sprouts I've always had success with 25+ minutes at 400 degrees. Older sprouts (dryer) will brown faster.
I also agree with Jack Donnelly's comment...skip the sugar and the
boiled juice...just drizzle with Pomegranate Molasses to taste. The sweet/tart balance with the roasted sprouts is amazing.
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