Crispy roasted Brussels sprouts drizzled with balsamic glaze and topped with juicy pomegranate seeds. A simple, flavorful, and festive side dish packed with nutrients—perfect for holidays and weeknight dinners.
Lately, I’ve been all about taking simple, everyday vegetables and turning them into something you actually look forward to at the dinner table. Case in point: these roasted Brussels sprouts. Tiny, humble, and often overlooked, they’ve somehow become my latest obsession — and trust me, once you try them this way, they might just become yours too.
The magic starts in the oven. I roast the Brussels sprouts with just a drizzle of extra virgin olive oil, a sprinkle of salt, and a dash of pepper. That simple combination creates a caramelized, golden-brown exterior that’s crisp yet tender inside — pure comfort in each bite. But the real twist comes after roasting: a generous drizzle of sweet and tangy balsamic glaze that clings to each little sprout, elevating it from ordinary to extraordinary.
And then there’s the final touch that makes this dish feel festive and special: pomegranate seeds. They add that jewel-like pop of color, a burst of freshness, and a subtle tartness that balances the rich glaze. It’s like the Brussels sprouts are celebrating on your plate — perfect for the holidays, dinner parties, or just treating yourself to a little culinary indulgence.
Beyond the flavor, this dish packs a punch nutritionally. Brussels sprouts are high in fiber and vitamin C, while pomegranates offer antioxidants and anti-inflammatory benefits. Olive oil brings heart-healthy fats to the table, and the balsamic glaze — while indulgent — adds just the right amount of sweetness without overwhelming the natural flavors. In short, it’s a vegetable dish that feels indulgent but leaves you feeling good.
This is the kind of recipe I make when I want a side dish that’s simple yet stunning, something that sparks conversation and delight on the plate. Each bite is a little crispy, a little sweet, a little tart — and completely addictive. Honestly, I’ve caught myself eating them straight from the baking tray more than once.
Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2-3 tbsp balsamic glaze
- ¼ cup pomegranate seeds
Instructions
- Preheat oven to 400°F.
- Trim the ends and halve the Brussels sprouts. Toss them in a bowl with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 25–30 minutes, shaking or stirring halfway through, until they are golden brown and crispy on the edges.
- Remove from the oven and drizzle with balsamic glaze while still warm.
- Sprinkle pomegranate seeds over the top just before serving for a burst of color and flavor.
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