1/2cup pomegranate juiceI like POM, make sure it is 100% juice
1/4cupbrown sugar
Instructions
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).
Notes
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.