Roasted Brussel Sprouts
Roasted brussel sprouts with a sweet and tangy balsamic glaze
- 1 pound brussels sprouts
- 2 tablespoon Olive oil
- salt and pepper to taste
- ½ cup balsamic vinegar
- ½ cup pomegranate juice I like POM, make sure it is 100% juice
- ¼ cup brown sugar
Preheat oven to 400°
Prepare your brussels sprouts. Cut off very bottom of the stem, then slice the sprouts in half lengthwise.
Place on a rimmed baking sheet, drizzle with the oil, then toss to evenly distribute the oil. Season with salt and pepper.
Bake for 20-25 minutes until slightly golden.
Meanwhile, combine the vinegar, sugar and pomegranate juice in a small saucepan.
Bring to a boil, over medium high heat, then turn it down just a bit so it's to a simmer.
Reduce to about a half of a cup. This will take about 10-15 minutes. See notes for more details. Once it's reduced, turn off the heat and set it aside.
Place the Brussels sprouts on a serving dish and drizzle with the glaze. Garnish with pomegranate arils (optional).
- As you are reducing the balsamic reduction, you’ll see a ‘line’ in the pan where the sauce was. This will help you know when you have reduced by half. You can always measure it too.
- The reduction will become thick enough to ‘coat’ a spoon, but it’s still liquid-y.
- It will thicken as it cools, so if it’s coating a spoon but not as thick as you want it, let it cool a bit.
- If you find it too thick as it cools, it may have cooked too long. No worries, just warm it up to drizzle consistency.
- Store left over reduction in the refrigerator for up to two weeks.
- Don’t stop at brussels sprouts, it’s great on other veggies and protein.
Calories: 136kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 413mg | Potassium: 362mg | Fiber: 3g | Sugar: 16g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 40mg | Iron: 1mg