Roasted Pomegranate-Glazed Brussels Sprouts

These pomegranate-glazed Brussels sprouts are savory, sweet and roasted to a perfect caramelized finish — a bright, festive side dish that’s ideal for holiday dinners or an elevated weeknight meal.

With Thanksgiving and Christmas approaching, it’s a great time to plan side dishes that taste indulgent but still feel wholesome. These Pomegranate Glazed Brussels Sprouts strike that balance: they’re crisp and caramelized from roasting, bright and tangy from balsamic and pomegranate, and finished with crunchy toasted pine nuts and jewel-like pomegranate arils. The color and flavor make them an attractive addition to any holiday table.

Why you’ll love this recipe

• Made with a handful of simple, fresh ingredients.
• Balanced sweet-and-savory glaze that caramelizes on the sprouts.
• Crispy edges and tender centers — the texture is irresistible.
• Versatile for holidays or weeknight dinners and easy to scale up.

Ingredients you’ll need

• Brussels sprouts – Choose small to medium sprouts with bright green leaves; they’ll be sweeter and crisp up nicely. If using larger sprouts, quarter them so they roast evenly. You can also mix in cauliflower or cubed squash for variety.
• Olive oil – Helps the sprouts develop a golden, crispy exterior.
• Pomegranate juice and seeds (arils) – Pomegranate juice reduces into a glossy glaze, while the seeds add bursts of flavor and color. Cranberry juice and fresh cranberries can be substituted if you prefer.
• Honey – Adds sweetness and promotes caramelization; use maple syrup to make the recipe vegan.
• Balsamic vinegar – Gives depth, tang and a rounded finish to the glaze. Choose a good-quality balsamic for best flavor.
• Garlic – Fresh minced garlic is best for aromatic complexity.
• Pine nuts – Toasted pine nuts add a soft, buttery crunch. Pecans or walnuts can be used as alternatives.
• Salt and black pepper – Season to taste.

How to make pomegranate glazed Brussels sprouts

1. Preheat the oven. Set the oven to 425°F (220°C).
2. Trim and halve the sprouts. Remove loose outer leaves, trim the stem ends and slice each sprout in half lengthwise so the cut side can caramelize.
3. Toss with oil and season. Spread the halved sprouts on a large sheet pan, drizzle with olive oil, and season with salt and pepper. Arrange them cut-side down when possible for better browning.
4. Roast until caramelized. Roast for about 15 minutes, then shake the pan or toss the sprouts and roast another 15 minutes, until the edges are golden and crispy and the centers are tender.
5. Make the glaze. While the sprouts roast, combine 1/3 cup pomegranate juice, 1/4 cup honey (or maple syrup), 2 tablespoons balsamic vinegar and 2 minced garlic cloves in a small saucepan. Bring to a boil, then reduce to medium and simmer 5–8 minutes until the mixture thickens to a syrupy glaze.
6. Toast the pine nuts. When the sprouts have about 5–6 minutes left, sprinkle 1/4 cup pine nuts on the sheet pan so they roast lightly and become fragrant.
7. Finish and serve. Transfer the roasted sprouts to a serving dish, drizzle with the pomegranate-balsamic glaze and toss to coat. Scatter 1/3 cup pomegranate seeds and the toasted pine nuts on top, adjust salt and pepper to taste, and serve warm.

Recipe details

Ingredients (explicit amounts)

• 1 1/2 lbs brussels sprouts, ends trimmed and halved lengthwise
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1/4 cup pine nuts
• 1/3 cup pomegranate seeds (arils)
• For the glaze:
• 1/3 cup pomegranate juice
• 1/4 cup honey (or maple syrup)
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced

Instructions (concise)

• Preheat oven to 425°F (220°C).
• On a large sheet pan, toss sprouts with olive oil, salt and pepper. Roast 15 minutes, shake or turn, then roast another 15 minutes until golden.
• Simmer pomegranate juice, honey, balsamic and garlic in a small saucepan until thickened and syrupy, about 5–8 minutes.
• Add pine nuts to the sheet pan during the last 5–6 minutes to toast them.
• Move sprouts to a serving dish, drizzle the glaze over them and toss. Top with pomegranate seeds, toasted pine nuts and additional seasoning if needed.

Prepping and storage

These sprouts are best enjoyed immediately for the crispiest texture. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in an air fryer or oven to restore crispiness, or warm briefly in the microwave if preferred.

Nutrition (per serving)

Serving: 1/4 of recipe | Calories: 260 kcal | Carbohydrates: 41.2 g | Protein: 7.4 g | Fat: 9.8 g | Saturated Fat: 1 g | Sodium: 194 mg | Fiber: 7.4 g | Sugar: 27.1 g

Nutrition values are estimates and should be used as a guideline.

More ideas

• Serve these sprouts alongside mashed potatoes, roasted squash, or a green salad to round out a holiday plate.
• For a vegan version, swap honey for maple syrup and use a plant-based oil if desired.
• Try adding orange zest to the glaze for a citrus note or a pinch of red pepper flakes for heat.

If you make these pomegranate-glazed Brussels sprouts and enjoy them, please leave a rating or comment below — it helps others find the recipe and lets me know how yours turned out. I love seeing recipe recreations!