Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze

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

1. Start with the glaze. Add the pomegranate juice, balsamic vinegar, and brown sugar to a saucepan, then warm it over medium heat until it boils. Turn the heat down to medium-low and simmer, stirring now and then, for 25 to 30 minutes, until the mixture has cooked down into a glossy, spoon-coating syrup. When it is finished, you should have about 2/3 cup of pomegranate balsamic glaze. After it cools, it can be kept in the refrigerator for up to a month.
2. Heat the oven to 375F. Arrange the racks so one sits in the upper third of the oven and the other in the lower third. Cover 2 baking sheets with parchment paper.
3. Prepare the Brussels sprouts by cutting off the stem ends and halving each sprout. If any are especially large, cut those into quarters. Coat them with the olive oil and a generous pinch of salt, then spread them out between the 2 prepared baking sheets. Roast for 20 to 25 minutes, mixing them once midway through cooking.
4. Allow the Brussels sprouts to sit for a few minutes after roasting. Toss them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils, then taste and add more glaze if you want a stronger finish. Serve right away.