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crispy roasted Brussels sprouts with pomegranate seeds and balsamic glaze in a wide horizontal shot, in a rustic bowl with toasted pecans on a holiday table, natural light, shallow depth of field, landscape orientation

Pomegranate Brussels Sprouts

Pomegranate seeds and a rich balsamic glaze top crispy roasted brussels sprouts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lb Brussels sprouts halved
  • 3 tbsp olive oil
  • 0.5 cup pomegranate seeds
  • 3 tbsp balsamic glaze
  • 0.33 cup pecans toasted
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Preheat oven to 425F and toss the sprouts with olive oil, salt, and pepper.
  2. Spread cut-side down on a baking sheet.
  3. Roast 25-30 minutes until crispy and deeply browned.
  4. Transfer to a serving bowl and drizzle with balsamic glaze.
  5. Toss with pomegranate seeds and toasted pecans, then serve.