Pomegranate-Glazed Brussels Sprouts bring a sweet and tangy twist to a classic side dish. This recipe transforms humble sprouts into a show-stopping accompaniment perfect for any meal, especially during the fall and winter months when pomegranates are in season.
Brussels sprouts are the star of this dish, transforming into tender, caramelized bites when roasted. The olive oil helps them roast evenly, adding a subtle richness. Pomegranate molasses brings a unique sweet and tangy flavor that pairs beautifully with the natural earthiness of the sprouts. Honey balances the tartness of the molasses, lending a natural sweetness. A touch of garlic infuses the glaze with aromatic depth. The simple seasoning of salt and black pepper enhances the overall flavor profile. Finally, a sprinkle of pomegranate seeds and chopped fresh parsley adds a bright, fresh finish to the dish.
These pomegranate-glazed Brussels sprouts pair beautifully with roasted meats like chicken or pork. For a vegetarian option, serve them alongside a hearty grain pilaf or a creamy risotto. They also make a stunning addition to any holiday spread, offering a burst of color and flavor.
First, preheat your oven to 400°F (200°C). It's crucial to have a hot oven to ensure the Brussels sprouts roast properly, getting that nice golden-brown color. While the oven heats, grab a large mixing bowl and toss the halved Brussels sprouts with olive oil, salt, and black pepper. Make sure each piece is well-coated; this step helps them roast evenly and develop that delicious caramelization.
Next, spread the Brussels sprouts out in a single layer on a baking sheet. This might seem trivial, but overcrowding the pan can lead to steaming rather than roasting. Pop them into your preheated oven and roast for about 20-25 minutes. Keep an eye out for when they turn tender and golden brown; that's when you know they're ready for the next step.
While the sprouts are doing their thing, grab a small saucepan and combine the pomegranate molasses, honey, and minced garlic. Stir this mixture over medium heat until everything’s well combined and heated through, which should take about 3-4 minutes. The goal here is to meld the flavors into a cohesive, sticky glaze.
Once the Brussels sprouts are perfectly roasted, transfer them back into the mixing bowl and drizzle the warm pomegranate glaze over them. Toss gently to ensure every sprout is coated. Return them to the baking sheet and roast for an additional 5 minutes to let the glaze seep in and caramelize slightly.
Finally, before serving, sprinkle the roasted and glazed Brussels sprouts with pomegranate seeds and chopped parsley. This final touch not only boosts the dish’s visual appeal but also adds a delightful fresh crunch and herbal note.
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