Pomegranate Balsamic Roasted Brussels Sprouts
A beautiful dish for fall that’s great for your Thanksgiving or holiday menu.
The sweetness of the pomegranate balsamic takes on an even more sweeter, caramelized flavor as it roasts with the Brussels sprouts. This dish is dairy-free, gluten-free and vegan friendly. You’ll love it!
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Pomegranate Balsamic Roasted Brussels Sprouts
A beautiful dish for fall that’s great for your Thanksgiving menu. The sweetness of the pomegranate balsamic takes on an even more sweeter, caramelized flavor as it roasts with the Brussels sprouts. This dish is dairy-free, gluten-free and vegan friendly. You’ll love it! Serves about 4.
Ingredients
Ingredients:
- 1 lb. Brussels sprouts dark outer leaves removed and ends trimmed
- 2 Tbsp Sigona’s pomegranate balsamic
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup fresh pomegranate arils
Instructions
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
- Slice Brussels sprouts in half lengthwise.
- In a large bowl, whisk together the balsamic and olive oil. Add the Brussels sprouts and toss to coat well. Season with salt and pepper to taste.
- Dump the Brussels sprouts onto the baking sheet and spread out in a single layer. Place in the oven to roast for 20 to 30 minutes, shaking pan at the 10 to 12 minute mark. Roast until Brussels sprouts are tender-crisp and nicely browned.
- Transfer Brussels sprouts to a serving bowl and top with pomegranate arils. Serve warm.
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