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Crispy Pomegranate Molasses Glazed Brussels Sprouts

Crispy Pomegranate Molasses Glazed Brussels Sprouts - featured image
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These crispy, caramelized Brussels sprouts are roasted at high heat and tossed with a tangy-sweet pomegranate molasses glaze. They’re quick, easy, and perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 1 ½ pounds (680g) Brussels sprouts
  • 3 tablespoons (45ml) extra virgin olive oil
  • 3 tablespoons (45ml) pomegranate molasses
  • 1 tablespoon (15ml) honey or maple syrup
  • 3 cloves garlic, minced
  • ½ teaspoon (3g) fine sea salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup (60g) pomegranate arils for garnish
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats.
  2. Rinse the Brussels sprouts under cold water and pat them completely dry. Trim the bottom of each sprout and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem; quarter any larger sprouts so all pieces are roughly the same size.
  3. In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, salt, black pepper, and crushed red pepper flakes (if using). Toss until every sprout is evenly coated.
  4. Carefully remove the hot baking sheet from the oven. Arrange the seasoned Brussels sprouts in a single layer, cut-side down. Do not overcrowd the pan. Roast for 20 minutes.
  5. Remove the pan from the oven and flip each sprout using tongs or a spatula. Return to the oven and roast for another 10-15 minutes, until the sprouts are deeply golden brown and crispy on the edges (total roasting time: 30-35 minutes).
  6. While the sprouts are roasting, whisk together the pomegranate molasses and honey (or maple syrup) in a small bowl. Set aside.
  7. When the sprouts are perfectly roasted, remove them from the oven and immediately drizzle the pomegranate molasses mixture over the hot sprouts. Toss gently with tongs to coat every piece evenly.
  8. Transfer the glazed sprouts to a serving platter. Sprinkle with fresh pomegranate arils and chopped parsley. Serve immediately while warm and crispy.

Notes

Preheating the baking sheet is crucial for crispy sprouts. Do not overcrowd the pan. Add the glaze after roasting to prevent burning. For best texture, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 5-7 minutes.

Nutrition

Keywords: Brussels sprouts, pomegranate molasses, roasted vegetables, crispy Brussels sprouts, holiday side dish, easy side dish, gluten-free, dairy-free, vegan option

Find it online: https://cooksybite.com/crispy-pomegranate-molasses-glazed-brussels-sprouts-easy-and-best-recipe/