Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze
-
Category
Side Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
1 cup pomegranate juice
2/3 cup balsamic vinegar
2 tablespoons brown sugar
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1/2 to 2/3 cup pomegranate arils
Directions
Combine the pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to boil over medium heat. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done. Preheat oven to 375F. Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper.
Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.
Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.
