Glazed Pomegranate Brussels Sprouts

These Pomegranate Glazed Brussels Sprouts are roasted until golden and crackly, then tossed in a sweet and tangy pomegranate balsamic glaze and topped with juicy pomegranate seeds and toasted pine nuts. An straightforward, festive side dish reliable for Thanksgiving or Christmas!

If you're looking for a festive holiday side dish that is just as beautiful as it is satisfying, you are going to keep these Pomegranate Glazed Brussels Sprouts! The Brussels sprouts are roasted at high heat until golden and crackly, then tossed with a sweet and tangy pomegranate balsamic glaze and topped with juicy pomegranate seeds and toasted pine nuts.

This straightforward Brussels sprouts recipe has the reliable balance of sweet, savory and tangy flavors and makes a gorgeous addition to your Thanksgiving or Christmas dinner. Best of all, everything comes together in about 40 minutes with just a handful of simple ingredients!

What goes in

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

How it comes together

1. Preheat oven to 425 degrees F.
2. Prep the Brussels sprouts. Trim off the ends, remove any loose outer leaves and slice the Brussels sprouts in half lengthwise so they roast evenly and get nice and crackly.
3. Season. Spread the Brussels sprouts in an even layer on a large sheet pan. Drizzle with olive oil, season with salt and pepper and toss until evenly coated.
4. Roast. Roast at 425°F for 15 minutes, toss or shake the pan, then continue roasting for another 10 to 15 minutes until golden brown and crackly around the edges.
5. Make the pomegranate glaze. While the Brussels sprouts roast, combine the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 to 8 minutes until thickened and syrupy.
6. Toast the pine nuts. During the last 5 to 6 minutes of roasting, sprinkle the pine nuts onto the sheet pan with the Brussels sprouts and toast until lightly golden.
7. Toss and serve. Transfer the roasted Brussels sprouts to a serving dish and toss with the pomegranate glaze. Top with fresh pomegranate seeds and toasted pine nuts, season with additional salt and pepper as needed and serve immediately.

Keep in mind

To Store: These pomegranate Brussels sprouts are best served immediately while they are still crackly, but leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days. To Reheat: Reheat the Brussels sprouts in a 400°F oven or air fryer until warmed through and crackly. You can also microwave them, but they will not be quite as crisp.