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Introduction
Brussels sprouts have come a long way from being the dreaded vegetable of Christmas past. This recipe celebrates their renaissance, turning them into a dish that's as beautiful as it is delicious. The tradition of serving Brussels sprouts at Christmas dates back to the 16th century in Belgium, but this modern twist elevates them to new heights. The addition of pomegranate seeds not only adds a festive touch but also nods to the ancient Greek myth of Persephone, symbolizing rebirth and renewal – perfect for a holiday that marks the winter solstice. As families gather around the table, this dish offers a healthful option that doesn't compromise on flavor or holiday cheer.
Ingredients
• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 cup pomegranate seeds (arils from about 1 medium pomegranate)
• 1/4 cup chopped fresh parsley
Step 1:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Step 3:
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for maximum caramelization.
Step 4:
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are crispy and golden brown on the outside and tender on the inside.
Step 5:
While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat for about 5-7 minutes, stirring occasionally, until the mixture has reduced and thickened slightly.
Step 6:
Remove the Brussels sprouts from the oven and transfer to a serving dish. Drizzle with the warm balsamic glaze.
Step 7:
Sprinkle pomegranate seeds and chopped parsley over the glazed Brussels sprouts. Serve immediately.
Q: Can I make this dish ahead of time?
A: You can roast the Brussels sprouts up to a day ahead. Reheat in the oven and add the glaze, pomegranate seeds, and parsley just before serving.
Q: How do I know when the Brussels sprouts are done roasting?
A: They should be deep golden brown on the outside, easily pierced with a fork, and have crispy edges.
Q: Can I use frozen Brussels sprouts?
A: Fresh Brussels sprouts are recommended for best results, but if using frozen, thaw and pat dry thoroughly before roasting, and expect a slightly softer texture.
• For best results, choose fresh, firm Brussels sprouts with tightly closed leaves.
• To save time, look for pre-trimmed and halved Brussels sprouts in the produce section.
• If pomegranate seeds are unavailable, substitute with dried cranberries or chopped toasted pecans.
• For a vegan version, replace honey with maple syrup.
• This dish contains no common allergens, but always check individual ingredient labels.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serve hot as a side dish. For a beautiful presentation, serve directly on the baking sheet or transfer to a large, decorative platter.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.
Start the balsamic glaze when the Brussels sprouts have about 10 minutes left to roast. This way, both components will be ready at the same time.
- For extra crispy Brussels sprouts, make sure they are completely dry before tossing with oil.
- Don't overcrowd the baking sheet; use two if necessary to ensure even roasting.
- Adjust roasting time based on the size of your Brussels sprouts; smaller ones may cook faster.
For a spicy kick, add a pinch of red pepper flakes to the Brussels sprouts before roasting. For a nutty flavor, sprinkle with toasted sliced almonds instead of pomegranate seeds.
Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. This dish complements roasted turkey, glazed ham, or grilled salmon.
Best made in fall and winter when Brussels sprouts and pomegranates are in season.
This recipe is free from common allergens such as nuts, dairy, eggs, soy, wheat, and fish. However, always check individual ingredient labels for potential allergens.
