I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Don’t be intimidated by making the glaze. You just combine pomegranate juice and balsamic vinegar and let it simmer until it reduces to a thick, syrupy glaze.
You’ll only need a few tablespoons of the pomegranate-balsamic glaze for this recipe. The leftover will keep refrigerated for up to a month and you can use it for glazing other vegetable dishes, to spoon over roasted meats, or even mixed into a cocktail.
I recommend tossing the sprouts with the glaze after the Brussels sprouts are fully cooked because. The sprouts look better that way, and you can really taste the flavor of the glaze.
Sprinkle some fresh pomegranate arils over the finished Brussels sprouts and you have a beautiful side dish for your holiday table!
For the glaze:
- 1 cup pomegranate juice
- 2/3 cup balsamic vinegar
- 2 tablespoons brown sugar
For the Brussels sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1/2 to 2/3 cup pomegranate arils