Roasted Brussel sprouts are super quick to prep, healthy, and the most delicious side dish. And best of all, they aren't mushy!
For the sprouts
- 1.5 pounds Brussels sprouts
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup pomegranate seeds
- 1/2 cup shelled pistachios, roughly chopped
- A few sprigs of thyme, to garnish
For the balsamic glaze
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- Preheat the oven to 375ºF.
- Wash and trim the Brussels sprouts and cut them in half. Put them into a roasting dish drizzle over the olive oil and toss to coat the sprouts. Add salt and pepper to taste.
- Roast for 15 minutes then toss. Add a little more oil if the sprouts are looking dry. Scatter over the pistachio nuts and roast for another 10 minutes.
- Meanwhile make the balsamic glaze: Add the balsamic vinegar and brown sugar to a medium sized saucepan set over a low heat. Stir until the sugar has dissolved then bring to a simmer for around 8 minutes, stirring occasionally. The balsamic vinegar will reduce by half in volume will visibly thicken and should coat the back of a spoon.
- Remove from the heat and set aside to cool.
- When the sprouts are roasted, remove from the oven and scatter the thyme and pomegranate seeds over the Brussels sprouts.
- Transfer to a serving platter and drizzle over the balsamic glaze. Serve immediately.
- The Brussels sprouts will sizzle and blister when roasted. This gives them the most wonderful flavor. The sprouts will still have a little bit of bite which is exactly how they should be served. The juicy pomegranate seeds and crunchy pistachio nuts are perfect partners to this tasty and vibrant side dish that goes with just about anything and is very festive!
- Higher quality balsamic vinegar will take less time to reduce. The time given of 8 minutes is approximate. The glaze is ready when it has reduced by half, thickened and coats the back of a metal spoon.
- If you find it is too thick and not pourable you can rescue it by adding boiling water a teaspoonful at a time. If you do introduce more water you may need to put it back over the heat for a couple of minutes until it reaches the desired consistency.
- If it’s too thin let it simmer for a bit a longer.
- It will thicken further as it cools.
- The brown sugar sweetens the balsamic vinegar. This can be omitted, in which case the balsamic vinegar will not take as long to reduce.
- You could substitute the balsamic vinegar with pomegranate molasses.
- Storage: Store in the refrigerator for up to 24 hours. The Brussels sprouts can be reheated in a skillet on the stove. Alternatively add a layer of foil to the baking dish and reheat in a hot oven for 10 minutes.
- Prep Time: 15
- Cook Time: 30
- Category: side
- Method: bake
- Cuisine: American
Keywords: how to roast brussels sprouts, roasted brussels sprouts, brussels sprouts with balsamic glaze, brussels sprouts recipe