These crispy, tangy-sweet, Roasted Brussels Sprouts with Balsamic-Garlic Glaze are the perfect quick side to a weeknight meal, or a fabulous addition to your holiday menu.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 6
Ingredients
2poundsbrussels sproutstrimmed and halved lengthwise
3tablespoonsolive oil,divided
kosher salt and black pepper
1/3cup balsamic vinegar
1fat garlic clove, grated (or very finely minced)
2 tablespoons maple syrup (or honey)
1teaspoon dijon mustard
1/3cuppomegranate seedsor more to taste
¼cuproughly chopped pecans
1/4cup dried cranberries
Instructions
Preheat the oven to 425ºF or 400ºF convection if using multiple sheet pans.
Toss halved Brussels sprouts, along with any loose leaves, with two tablespoons of oil in a bowl or in a large sheet pan. Arrange cut-side down in one single layer. Season with 1/2 teaspoon salt and black pepper to taste. Roast for 23-30 minutes, or until sprouts are golden brown and slightly charred in spots (no need to flip them). Cooking time will vary depending on the size of your sprouts and how hot your oven runs so keep an eye on them.
While the sprouts cook, make the balsamic-garlic glaze. Place the balsamic vinegar in a small saucepan and bring to a boil. Reduce the temperature and simmer, occasionally swirling the saucepan, until just turning syrupy, about 5 to 8 minutes. Watch it closely so it doesn't burn or reduce too much because it will continue to thicken as it cools. Remove from heat and immediately mix in the garlic, remaining tablespoon of olive oil, maple syrup (or honey), and dijon mustard.
When the Brussels sprouts are done roasting, drizzle immediately with 2 tablespoons of the balsamic glaze (right on the sheet pan). Toss to combine. Taste and adjust the seasoning with a pinch more salt and pepper, if necessary.
Transfer the sprouts to a large serving bowl, top with toasted pecans, pomegranate seeds, dried cranberries and a few more drizzles of the glaze. Gently toss and serve immediately.
Notes
Use two sheet pans, if necessary. You don't want to overcrowd the sprouts on the sheet pan or they will steam and get soggy instead of crispy. If roasting more than 2 pounds of sprouts you will want to use two sheet pans.
Do not overcook. Overcooking can result in mushy sprouts. Err on the side of caution and remove them just when starting to soften and darken in spots. They will continue to soften as they cool down.
To Store: Place cooled leftovers in an airtight container and store for up to 3 days in the fridge.
For Reheating: Reheat the sprouts on the stovetop over medium-high heat until they crisp up a bit and warmed through. Alternatively, roast them in a preheated 425°F oven until just warm. Again, do not overcook or they will get way too mushy.