Pomegranate Glazed Brussels Sprouts

Elevate your holiday spread with these nutrient-dense, pomegranate-glazed Brussels sprouts

Ingredients

• 1 1/2 lbs Brussels sprouts (trimmed and halved)
• 1 tbsp Extra virgin olive oil
• 1/4 cup Pine nuts (raw)
• 1/3 cup Pomegranate arils (seeds)
• 1/3 cup Pure pomegranate juice
• 1/4 cup Raw honey (or maple syrup for vegan-friendly)
• 2 tbsp Aged balsamic vinegar
• 2 cloves Garlic, minced
• Fine sea salt and cracked black pepper to taste

Culinary Instructions

1. Oven Calibration: Preheat your oven to 425°F.
2. Preparation: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Roasting Phase: Spread the sprouts in a single layer on a sheet pan. Roast for 15 minutes, toss thoroughly to ensure even browning, and roast for another 10-15 minutes.
4. Glaze Reduction: While roasting, combine pomegranate juice, honey, balsamic vinegar, and minced garlic in a small saucepan. Bring to a boil, then simmer on medium for 5-8 minutes until the liquid reduces into a thick, syrupy glaze.
5. Toasting: In the final 5 minutes of roasting, scatter the pine nuts onto the sheet pan to lightly toast them alongside the vegetables.
6. Finishing: Transfer the roasted sprouts to a serving platter. Drizzle the warm pomegranate reduction over the top and garnish with fresh pomegranate arils for a burst of Vitamin C.