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–+ servings

Crispy Maple Balsamic Roasted Brussels Sprouts

Ultra-crispy roasted Brussels sprouts with caramelized charred leaves, tossed in a sweet maple balsamic reduction and topped with toasted pecans and fresh pomegranate.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Holiday, Side Dish
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Brussels Sprouts
  • 1 1/2 lbs fresh Brussels sprouts, trimmed and halved lengthwise
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp coarse kosher sea salt
  • 1/2 tsp freshly cracked black pepper
Maple Balsamic Glaze & Toppings
  • 2 tbsp pure dark maple syrup
  • 2 tbsp thick balsamic glaze reduction
  • 1/2 cup pecan halves, roughly chopped
  • 1/4 cup fresh pomegranate arils (for garnish)

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Thoroughly pat washed, halved Brussels sprouts dry with towels.
  2. Toss sprouts with olive oil, garlic powder, onion powder, salt, and black pepper in a large bowl.
  3. Spread sprouts onto a large baking sheet and turn every halved sprout cut-side down against the metal.
  4. Roast undisturbed for 20 minutes until the bottoms are deeply caramelized and edges are crispy.
  5. Scatter chopped pecans onto the pan and roast 5 more minutes until pecans are fragrant and toasted.
  6. Drizzle with maple syrup and balsamic glaze immediately upon removing from oven. Toss gently, garnish with pomegranate arils, and serve warm.

Nutrition

Calories: 165kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 1gSodium: 220mgPotassium: 380mgFiber: 4gSugar: 8gCalcium: 45mgIron: 1.4mg

Notes

For maximum char, roast directly on the metal baking sheet without parchment paper, and place all sprouts cut-side down.

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