Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
Delicious easy recipe that goes well with beef
Course: Side Dish
Cuisine: American
Keyword: Brussels sprouts
Ingredients
1.5lbsBrussels sprouts, cleaned, trimmed and cut in half If some sprouts are still much bigger than others after cutting, cut them again.
3Tbsolive oil
4cloves of garlic, minced
1 tspsalt
1/2tsppepper
1/3cupbalsamic vinegar
2Tbsbrown sugar
3-5tsp juice from pomegranate
2/3 cups fresh pomegranate seeds
Instructions
Preheat oven to 400F.
In a large bowl, mix the oil, garlic, salt and pepper until combined.
Add the Brussels sprouts and toss to coat evenly.
Place the sprouts on a baking sheet and roast for about 20-25 minutes. (Keep the bowl you used handy.)
While the sprouts are roasting, add the vinegar, brown sugar, and pomegranate juice to a medium saucepan. Bring to a boil over medium-low heat, whisking occasionally. Let it boil and evaporate over ten minutes, while whisking once in a while.
When the sprouts have finished roasting, add them back into the original bowl you used to toss them, and drizzle the balsamic glaze over them. Toss to coat.
Place them back on the sheet pan and roast for an additional approximately 7 minutes or so. Keep a close eye on them because the sugar in the glaze will be prone to burning in the final moments of roasting.
Remove them from the oven, place them into a serving bowl, add the pomegranate seeds, toss to combine, and serve immediately.