Roasted Brussels Sprouts with Balsamic Glaze

roasted brussels sprouts and pomegranate seeds on a parchment paper with small dish of balsamic glaze.

Roasted Brussels Sprouts with Balsamic Glaze

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!

Course Side Dish

Cuisine American

Keyword balsamic brussel sprouts, roasted brussel sprouts, roasted brussel sprouts with balsamic glaze

Freezer Friendly No

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 83kcal

Author Bethany Kramer

Ingredients

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

Instructions

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!

Notes

How to Make 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!

Nutrition