Roasted Pomegranate-Glazed Brussels Sprouts Recipe

These Pomegranate Glazed Brussels Sprouts are savory, sweet, and roasted to perfection — the ideal festive side dish for your holiday table this season.

With Thanksgiving and Christmas approaching, it’s the perfect time to plan standout sides. These pomegranate glazed Brussels sprouts deliver sweet-tangy flavor, a satisfying crunch, and a beautiful pop of color — all while staying lighter than many traditional holiday dishes. The combination of roasted, caramelized sprouts, a syrupy pomegranate-balsamic glaze, toasted nuts, and fresh pomegranate arils makes this dish memorable and easy to prepare for both weeknight dinners and festive gatherings.

Why You’ll Love this Recipe

• Simple ingredients you likely already have on hand for a healthy, flavorful side dish.
• A balanced sweet-and-savory glaze that complements the natural nuttiness of Brussels sprouts.
• Roasting yields crisp, caramelized edges with tender centers.
• Pretty red and green presentation that’s ideal for holiday tables.

Ingredients You’ll Need

• Brussels sprouts – Choose smaller, bright green sprouts for sweeter flavor and better crisping. For large sprouts, quarter them so they roast evenly. You can also add other roasted vegetables such as cauliflower, squash, sweet potatoes, onions, or carrots.
• Olive oil – Helps the sprouts crisp up while roasting.
• Pomegranate juice and seeds (arils) – Pomegranate juice makes the glaze; seeds add a bright, juicy finish. Cranberry juice and fresh cranberries can be substituted if preferred.
• Honey – Provides sweetness and helps with caramelization. For a vegan option, use maple syrup instead.
• Balsamic vinegar – Adds depth and tang to the glaze; choose a good-quality balsamic for the best flavor.
• Garlic – Fresh minced garlic is ideal for aroma and flavor, though jarred minced garlic can be used in a pinch.
• Pine nuts – Toasted pine nuts add a tender crunch; chopped pecans or walnuts work well as alternatives.
• Salt and black pepper – To taste.

How to Make Glazed Brussels Sprouts

1. Prepare the sprouts: Trim the stem ends, remove loose outer leaves, and slice each sprout in half lengthwise so the cut side can caramelize.
2. Coat and roast: Arrange sprouts cut-side down on a large sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss so they’re evenly coated. Roast in a preheated oven at 425°F (218°C).
3. Roast in stages: Roast for about 15 minutes, then shake or toss the pan to encourage even browning. Return to the oven for another 15 minutes, until edges are deeply golden and the centers are tender.
4. Make the glaze: While the sprouts roast, combine pomegranate juice, honey (or maple syrup), balsamic vinegar, and minced garlic in a small saucepan. Bring to a boil, then reduce heat and simmer 5–8 minutes until reduced and syrupy.
5. Toast the nuts: When the sprouts have 5–6 minutes remaining, scatter pine nuts on the sheet pan so they toast alongside the sprouts.
6. Finish and serve: Transfer roasted sprouts to a serving dish, drizzle with the pomegranate-balsamic glaze, and toss to coat. Sprinkle with fresh pomegranate arils and toasted pine nuts. Adjust salt and pepper to taste and serve warm.

Prepping and Storage

Roasted Brussels sprouts are crispiest straight from the oven, so serve them promptly for best texture. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or refresh the crispness by reheating in a 350°F oven or a hot air fryer for a few minutes. If the glaze has thickened in the fridge, loosen it slightly with a splash of pomegranate juice or water before tossing with re-warmed sprouts.

Tips, Variations, and Serving Suggestions

• For extra caramelization, place the sprouts cut-side down on the pan when roasting — this maximizes browning.
• Swap pine nuts for toasted walnuts, pecans, or sliced almonds for a different nutty profile.
• Add a pinch of red pepper flakes to the glaze for subtle heat that balances the sweetness.
• Serve alongside roasted turkey, grilled chicken, or a holiday grain salad. These sprouts also pair nicely with mashed potatoes, stuffing, or glazed squash.
• To make ahead: roast sprouts and prepare glaze separately. Reheat and combine just before serving for optimal texture.

Recipe Card

More Brussels Sprout and Holiday Side Ideas

• Fall Brussels Sprout Salad
• Maple-Glazed Butternut Squash and Brussels Sprouts
• Balsamic Roasted Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Brussels Sprout and Brown Rice Salad
• Healthy Mashed Potatoes
• Bourbon Maple Pecan Sweet Potatoes
• Sausage, Apple and Herb Stuffing
• Holiday Glazed Acorn Squash with Pomegranates and Toasted Pine Nuts
• Lightened Up Green Bean Casserole

I hope you enjoy these Pomegranate Glazed Brussels Sprouts — if you make them, please leave a rating and share your photos on social media with your favorite hashtag. I love seeing your recreations!