Roasted Brussels Sprouts in the Oven
These crispy Roasted Brussels Sprouts in the Oven are tossed in olive oil, roasted on a sheet pan until golden and caramelized, then finished with a rich homemade balsamic glaze, pomegranate seeds, and crunchy pistachios!
Servings: 4
Ingredients
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
Instructions
- 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.1.5 pounds Brussels sprouts, 3 tablespoons olive oil, salt, pepper
- 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.3 tablespoons olive oil, 1/2 cup shelled pistachios,
- 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.1 cup balsamic vinegar, 1/4 cup brown sugar
- 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.a few sprigs of thyme, 1/2 cup pomegranate seeds
- Transfer to a serving platter and drizzle over the balsamic glaze. Serve immediately.
Notes
About the Brussels Sprouts: The Brussels sprouts will sizzle and blister when roasted, which 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!
Making the Perfect Balsamic Glaze: 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. It will thicken further as it cools.
If Your Glaze Is Too Thick: 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 Your Glaze Is Too Thin: If it's too thin let it simmer for a bit longer.
Adjusting Sweetness: The brown sugar sweetens the balsamic vinegar. This can be omitted, in which case the balsamic vinegar will not take as long to reduce.
Substitution Option: You could substitute the balsamic vinegar with pomegranate molasses.
Nutrition
Serving: 1 of 4 servings | Calories: 379kcal | Carbohydrates: 48g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 63mg | Potassium: 955mg | Fiber: 9g | Sugar: 31g | Vitamin A: 1322IU | Vitamin C: 147mg | Calcium: 119mg | Iron: 4mg
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