Super delicious roasted brussels sprouts with balsamic glaze and sweet pomegranate seeds. This is such an easy and elegant side dish to compliment any family meal!
If you’re looking for an easy and flavorful side dish to compliment a holiday spread or your favorite family meal, these balsamic brussels sprouts take minimal effort to make with super delicious results!
I’ll take regular roasted brussels sprouts any day. But I also love the simple steps you can take to elevate the flavor by adding pomegranate seeds and drizzling with sweet glaze!
Not only will this dish compliment any meal, but it will add the perfect pop of color to your holiday spread.
Ingredients You Need
You’ll need just 7 simple ingredients to make this delicious side dish happen. Here’s the full list:
Brussels sprouts: I like to de-stem them and slice them in half or into thirds if they’re really big in size.
Balsamic glaze: you can either purchase a glaze or make it yourself with regular balsamic vinegar (see below for directions).
Garlic: use either fresh garlic cloves or save time and use garlic powder!
oil: I recommend roasting vegetables with avocado oil because it can handle high heat well.
Pomegranate: you can buy a whole pomegranate fruit or buy the seeds if available.
Salt & pepper: for flavor!
How to Make Roasted Brussels Sprouts
Preheat oven to 375F. Then line a sheet pan with parchment paper. Spread sprouts on pan and drizzle with oil, garlic (or garlic powder), and salt & pepper.
Toss sprouts with ingredients, spread out, and roasted for 30 minutes, flip sprouts half way through cooking.
Serve with pomegranate seeds and drizzle with glaze!
Extra Cooking Tips
Parchment paper for easy clean up: You can either roasted everything on your sheet pan with oil, or line the pan with parchment paper for the quickest clean up and perfect results. You won’t have to worry about vegetables sticking to your pan or a tough clean up!
Best oil for roasting: I recommend using avocado oil to cook your vegetables because it can handle high heat better than olive oil.
How to keep leftovers fresh: place leftovers in an airtight container and keep chilled for 1-3 days. Reheat in a pan or in microwave in glass bowl.
Make Your Own Balsamic Glaze
Don’t have balsamic glaze? No problem. You can make it yourself by using balsamic vinegar! Simply add 3/4 to 1 cup to a sauce pan, simmer on low for 5-8 minutes while vinegar cooks off and reduces to a glaze. Stir often.
And no sugar is needed because it naturally sweetens as it reduces!
More Easy Side Dishes
Love this side dish? You may also love dressing up your table spread with our Apple Pomegranate Harvest Salad or this Warm Brussels Sprout Salad. Both are equally delicious, easy to make, and crowd-pleasing salads!
Roasted Brussels Sprouts with Balsamic Glaze
- 1.5 lbs brussels sprouts
- 1/3 cup pomegranate seeds
- 2 Tablespoons oil
- 1-2 Tablespoons balsamic glaze (see notes)
- 2 garlic cloves (or 1 teaspoon garlic powder)
- salt & black pepper to taste
- Prepare ingredients: Preheat oven to 375F. Remove brussels sprout stems and slice into halves. If using fresh garlic, remove garlic peel and mince clove into small pieces.
- Toss in oil: line a sheet pan with parchment paper. Arrange sliced brussels sprouts and minced garlic on pan. Drizzle with oil with a pinch of salt & black pepper. Use hands to mix ingredients together to evenly coat vegetables in oil.
- Bake: then roast for 30 minutes, flipping sprouts half way through to evenly cook.
- Dress to serve: Serve up brussels sprouts with a drizzle of 1-2 tablespoons of balsamic glaze – then sprinkle with pomegranate seeds. Serve and enjoy!