Balsamic Brussels Sprouts with Pomegranate
Brussels sprouts roasted cut side down until deeply caramelized, tossed in a maple-balsamic glaze and showered with pomegranate seeds.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Preheating the pan gives the cut sides an instant hard sear, which is where the sweet, nutty flavor comes from. Don’t crowd them; use two pans if the sprouts touch.
Method
-
Put a sheet pan in the oven and heat it to 425°F (220°C).
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Toss the sprouts with the olive oil, salt and pepper.
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Carefully spread them on the hot pan, cut side down, and roast , without stirring, until the cut sides are deep brown and the centers are tender.
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Meanwhile, simmer the balsamic and maple syrup in a small saucepan for until slightly syrupy.
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Drizzle the glaze over the hot sprouts and toss. Pile onto a platter and scatter with the pomegranate seeds.
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