Roasted Brussels Sprouts with Pomegranate Glaze
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Roasted Brussels sprouts are tossed with a sweet pomegranate maple glaze, and topped with fresh pomegranate seeds for a burst of flavor in every bite. A simple and delicious side dish perfect for the holiday season and beyond.
Recipe Type: Side Dish
Cuisine: Vegan, Gluten-Free
Serves: 8
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise (if Brussels sprouts are very large, quarter them)
  • 2 tablespoons olive oil
  • ½ teaspoon Kosher salt or more to taste
  • ½ cup 100% pomegranate juice
  • 2 tablespoons maple syrup
  • ½ cup pomegranate seeds
  1. Preheat oven to roast at 400° F. Line a large baking sheet with aluminum foil.
  2. Toss Brussels sprouts with olive oil and salt and spread on baking sheet. Roast 20 minutes*, stirring occasionally, until crisp and browned on the outside and tender on the inside.
  3. While the Brussels sprouts are roasting, make the pomegranate glaze. In a small saucepan, bring pomegranate juice and maple syrup to a boil, reduce heat and simmer until reduced by half and glaze mixture coats the back of a spoon, about 8 minutes.
  4. Toss roasted Brussels sprouts with pomegranate glaze and pomegranate seeds. Serve.
*Roasting time may vary - keep an eye on the Brussels sprouts so they don't burn, especially leaves that have separated.
Nutrition Information
Calories: 110 Fat: 4 g Sat Fat: 0 g Carbohydrates: 16 g Sugar: 10 g Sodium: 160 mg Fiber: 4 g Protein: 3 g
Recipe by Nutritioulicious at