This Thanksgiving and Christmas, treat your family to a delicious and healthy side dish that will please a crowd! Roasted brussel sprouts with pomegranate glaze is decadent and easy to make.
I love, love love love LOVE Brussel sprouts. Seriously love. I don’t know what in the world was happening before, but I just have to say that I’m so glad that someone figured out that Brussel sprouts don’t suck! They’re actually extremely tasty when made correctly. And by tasty I mean f**cking orgasmic. Pardon my french but at least I put the two asterisk’s right?
This recipe was actually created with Thanksgiving in mind. I wanted something luxurious and lightly sweet without and of the guilt.
If you’re looking to set up your perfect Thanksgiving table, you should also check out my cranberry sauce, roasted garlic and rosemary mash or my sausage and apple cornbread stuffing recipes!
Want to impress your family? Roasted Brussel sprouts with pomegranate glaze. Want to make your friends jealous of your skills in the kitchen? Roasted Brussel sprouts with pomegranate glaze. Want to impress a date? Roasted Brussel sprouts with pomegranate glaze. Have I made my point? Just do it! Add some bacon if you’re feeling feisty too.
Roasted Brussel Sprouts with Pomegranate Glaze
- 1 1/2 lbs brussels sprouts
- 1/2 cup pomegranate juice
- 1/2 cup orange juice
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 2 tbsp olive oil
- salt and pepper to taste
Set oven to 375 degrees.
Cut Brussel sprouts into halves.
Cover baking sheet with foil and place Brussel sprouts on sheet. Drizzle with olive oil salt and pepper and toss until well coated and incorporated.
Place Brussel sprouts in oven and cook for about 25 minutes.
While Brussels are baking, pour pomegranate, orange juice, turmeric and cinnamon in sauce pan and cook on med low until reduced into a glaze.
Take Brussel sprouts out of the oven and toss with glaze. Top with pomegranate seeds and enjoy!