Jkawe

Vegetarian

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts are the perfect combination of sweet and savory. These will impress your holiday guests or add zest to your weeknight meals.

  • Prep15 min
  • Cook25 min
  • Total40 min
  • Makes4 servings
  • Calories208
Roasted Balsamic Brussels Sprouts

Method

  1. 1

    Preheat the oven to 400° F.Prepare your brussels sprouts by cutting off the stem.

  2. 2

    Pull off any wilted or loose leaves, slice in half lengthwise.

  3. 3

    Place the brussels sprouts in a large mixing bowl. Drizzle the olive oil over them. Toss to coat and evenly distribute the oil.

  4. 4

    Spread the brussels sprouts out in an even level on a baking sheet. Sprinkle with sea salt and black pepper.

  5. 5

    Bake for 20-25 minutes until golden.

  6. 6

    To make the reduction: Combine the vinegar, sugar and pomegranate juice in a small saucepan.

  7. 7

    Bring to a boil, then turn it down just a bit so it's still boiling.

  8. 8

    Reduce to about a half of a cup, this takes 10-15 minutes. Once it's reduced, set aside.

  9. 9

    Remove the brussels sprouts and put them in a serving dish. Drizzle the balsamic reduction over them and garnish with pomegranate arils (optional).

Notes

As you are reducing the balsamic reduction, you’ll see a ‘line’ in the pan where the sauce was. This will help you know when you have reduced by half. You can always measure it too. The reduction will become thick enough to ‘coat’ a spoon, but it’s still liquid-y. It will thicken as it cools, so if it’s coating a spoon but not as thick as you want it, let it cool a bit. If you find it too thick as it cools, it may have cooked too long. No worries, just warm it up to drizzle consistency.Store left over reduction in the refrigerator for up to two weeks. Don’t stop at brussels sprouts, it’s great on other veggies and protein.

Per serving

  • Carbs33 g
  • Protein4 g
  • Fat7 g
  • Fiber4 g

Also filed under

Vegetarian Sides

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