Fresh, flavorful Roasted Brussel Sprouts make a delicious and easy side dish. Oven-roasted with garlic and olive oil, then finished with a bright maple-pomegranate glaze, these sprouts are caramelized, savory, and slightly sweet—perfect for holidays or a simple weeknight meal.
Crispy, Caramelized Brussel Sprouts with Maple-Pomegranate Glaze
Roasting transforms Brussels sprouts. The dry heat of the oven crisps and caramelizes the outer layers while softening the centers, producing a deep, nutty sweetness that contrasts beautifully with a tangy-sweet glaze. This recipe pairs garlicky, golden-roasted sprouts with a reduced maple and pomegranate vinegar glaze for a dish that’s both comforting and elegant.
What Are the Benefits of Eating Brussels Sprouts?
Brussels sprouts are low in calories and naturally rich in vitamins and minerals, including vitamin C, vitamin K, folate, and calcium. They also contain antioxidants and beneficial plant compounds found in cruciferous vegetables that support overall health. Adding roasted Brussels sprouts to your meals is an easy way to increase vegetable intake and add fiber and nutrients to your diet.
Ingredients
The glaze is the star of this recipe. Use pure maple syrup and pomegranate vinegar (or red wine vinegar) and plenty of garlic for a flavorful finish. Below are the ingredients for both the roasted sprouts and the glaze.
- Brussels sprouts: 1½ pounds, trimmed and halved lengthwise.
- Olive oil: 3 tablespoons, for coating the sprouts.
- Garlic: 3 cloves, minced.
- Salt and pepper: 1 teaspoon sea or Himalayan salt and ¼ teaspoon freshly ground black pepper, or to taste.
- Maple syrup: ½ cup, pure.
- Pomegranate vinegar: 2 tablespoons (red wine vinegar is an acceptable substitute).
- Butter: 3 tablespoons unsalted (use salted and reduce added salt if preferred).
- Red chili flakes: 2 teaspoons, optional for a touch of heat.
- Pinch of salt: to finish the glaze.
- Garnishes (optional): ¼ cup chopped dried cranberries, ⅓ cup chopped pecans, and 3 tablespoons grated Parmesan cheese.
How to Make Roasted Brussel Sprouts
This recipe is straightforward and quick to prepare. Roast the sprouts until tender and golden, then toss with the warm glaze.
- Preheat the oven: Set to 375°F (190°C).
- Trim and halve: Remove any tough ends and damaged outer leaves, then cut sprouts in half lengthwise.
- Season: In a large bowl, toss the halved sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Roast: Arrange sprouts cut side down on a baking sheet. Roast for about 15–20 minutes, stirring once halfway through, until tender and the bottoms are golden brown.
- Make the glaze: While sprouts roast, combine maple syrup and pomegranate vinegar in a small saucepan over medium-high heat. Bring to a simmer and cook a few minutes, then add butter. Continue cooking until the mixture reduces and becomes glossy and slightly thickened, about 4–5 minutes. Remove from heat and stir in red chili flakes and a pinch of salt.
- Toss and serve: Pour the warm glaze over the roasted sprouts and toss gently to coat. Transfer to a serving plate and sprinkle with dried cranberries, chopped pecans, and grated Parmesan if desired. Serve warm.
Recipe Notes
Small adjustments make this recipe versatile and dependable.
- Broiler for extra crisp: If you like a crunchier edge, switch to Broil for 1–2 minutes at the end of roasting, watching closely to prevent burning.
- Keep from over-browning: If sprouts are browned but not tender, loosely tent the baking sheet with foil and continue roasting until tender.
- Add other vegetables: Toss in bite-sized carrots, potatoes, or radishes for a mixed roast—adjust cooking time for root vegetables.
- Flavor swaps: Replace maple syrup with honey or brown sugar and swap pomegranate vinegar for apple cider or balsamic vinegar. Fresh garlic can be substituted with garlic powder if needed, and fresh or dried herbs like thyme or rosemary work well.
What Do You Eat Brussel Sprouts With?
Roasted Brussels sprouts pair well with many mains. Try them alongside roast beef, braised or roasted pork, roasted chicken, or grain-based dishes. Their sweet-tangy glaze complements savory proteins and adds color and texture to any plate.
Storing and Reheating
- Store leftovers in an airtight container in the refrigerator for up to four days.
- To re-crisp and reheat, warm in a 375°F oven or in an air fryer until heated through and slightly crisp.
Can I Freeze These?
- Yes. Cool roasted sprouts completely, place in freezer bags or containers, and freeze for up to six months.
- Thaw overnight in the refrigerator before reheating.
Roasted Brussel Sprouts
Oven-roasted Brussels sprouts tossed with garlic and olive oil, finished with a maple-pomegranate glaze.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 6
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt (sea or Himalayan)
- ¼ teaspoon freshly ground black pepper
- ½ cup pure maple syrup
- 2 tablespoons pomegranate vinegar (or red wine vinegar)
- 3 tablespoons unsalted butter
- 2 teaspoons red chili flakes, optional
- Pinch of salt
- ¼ cup chopped dried cranberries, optional
- ⅓ cup chopped pecans, optional
- 3 tablespoons grated Parmesan cheese, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Trim the sprouts and cut them in half lengthwise.
- In a large bowl, toss sprouts with olive oil, minced garlic, salt, and pepper. Arrange cut side down on a baking sheet.
- Roast for 15–20 minutes, stirring halfway through, until tender and golden brown.
- Meanwhile, combine maple syrup and pomegranate vinegar in a small saucepan over medium-high heat. Bring to a simmer and cook a few minutes.
- Add butter and cook until the glaze reduces and becomes glossy, about 4–5 minutes. Remove from heat and stir in chili flakes and a pinch of salt.
- Pour the glaze over the roasted sprouts and toss gently to coat.
- Transfer to a serving plate and sprinkle with dried cranberries, pecans, and Parmesan if using. Serve warm.
Nutrition
Calories: 306 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 18 g | Fiber: 5 g
Nutrition is an estimate and provided as a courtesy. Values may vary depending on ingredients and portions used.
More Veggie Side Dishes
- Easy Oven Roasted Potatoes
- Creamy Cheesy Broccoli Casserole
- The Best Candied Yams