Brussel Sprouts with Pomegranate Balsamic Glaze

1. 1

   Clean and cut the sprouts in half and place in a large bowl.

2. 2

   Toss with a fairly good amount of olive oil, coarse sea salt, and pepper to taste.

3. 3

   Once sprouts are evenly coated, place them in a single layer on a sheet pan or baking pan and roast at high heat (425 to 450 degrees F) until they start to get some color.

4. 4

   It usually takes about 2025 minutes depending on how crowded the pan is.

5. 5

   Stir them about half way through, at about 10-15 minutes into the cooking process.

6. 6

   Take them out once they begin to get brown and some of the leaves get crispy.

7. 7

   They should be tender but have some texture to them.

8. 8

   While the sprouts are cooking, begin to make the Pomegranate Balsamic Glaze.

9. 9

   Mix the pomegranate juice, balsamic vinegar and sugar, bring to a slow boil, and cook until the sauce is reduced by 2/3, stirring frequently.

10. 10

    This takes about 1525 minutes.

11. 11

    Once it cools it will become thick and coat a spoon.

12. 12

    When the sprouts are finished, sprinkle with the pomegranate seeds and drizzle with about 2 tablespoons of glaze (or more, to taste) and serve warm.

13. 13

    I like to sprinkle the finished dish with a touch of coarse salt just to give it a bit of salty crunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.