The combination of tangy pomegranate juice and sweet caramelized Brussels sprouts is finger-licking decadent. I have been known to stand over the oven after taking these out and eating half the tray before it reaches the dinner table. If you hate Brussels sprouts, I beg you to try these — you’ll want more.
- 1½ pounds Brussels sprouts
- 1/4 cup olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup pure pomegranate juice
- 1 tablespoon pure maple syrup
- 1/4 cup sliced almonds, toasted
Preheat the oven to 375°F.
To prepare Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters. On a large rimmed baking sheet, toss Brussels sprouts with olive oil, salt, and pepper, until thoroughly coated.
Roast Brussels sprouts for about 35 to 40 minutes, or until fork tender, turning frequently with a spatula to ensure even roasting.
Meanwhile, in a small saucepan, cook and stir pomegranate juice and maple syrup over medium heat until it comes to a simmer. Let simmer, uncovered, for 10 to 15 minutes, oruntil it reduces to a syrup-like consistency.
Drizzle the roasted Brussels sprouts with pomegranate syrup and toss with almonds.