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roasted brussels sprouts topped with ruby pomegranate seeds and toasted pecans drizzled with balsamic glaze, shown in a wide horizontal shot on a white platter over a festive runner, warm natural light, shallow depth of field, landscape orientation

Brussels Sprouts with Pomegranate

Roasted Brussels sprouts enhanced with tangy pomegranate seeds and a light balsamic glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb brussels sprouts halved
  • 3 tbsp olive oil
  • 0.5 cup pomegranate seeds
  • 2 tbsp balsamic glaze
  • 0.25 cup toasted pecans
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 425F.
  2. Toss the halved sprouts with olive oil and salt.
  3. Spread cut-side down on a baking sheet and roast 22 minutes until crisp.
  4. Transfer the sprouts to a serving platter.
  5. Scatter the pomegranate seeds and toasted pecans over the top.
  6. Drizzle with balsamic glaze just before serving.

Notes

Add the pomegranate seeds after roasting so they stay juicy and bright.