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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
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.
Keyword Sigona's Pomegranate Balsamic