Roasted Brussels Sprouts With a Pomegranate Reduction

1. 1

   Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt.

2. 2

   Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.

3. 3

   While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved.

4. 4

   When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes.

5. 5

   Toward the end, watch the reduction carefully it can go from thick to burned in a matter of seconds.

6. 6

   Transfer the reduction to a cooling rack and let it come to room temperature.

7. 7

   Do not refrigerate.

8. 8

   Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.