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I absolutely love creating beautiful side dishes that make everyone want seconds. These pomegranate Brussels sprouts are my go to recipe for making vegetables the star of any meal. The sprouts get wonderfully crispy and caramelized, then I dress them up with crunchy hazelnuts, juicy pomegranate seeds and creamy feta. A drizzle of my signature pomegranate glaze takes them over the top. Trust me this dish will convert even the biggest Brussels sprouts skeptics.
What Makes This Recipe So Special
The magic of this dish comes from the perfect balance of flavors and textures. Sweet pomegranate glaze mingles with salty feta while the Brussels sprouts develop those irresistible crispy edges. The hazelnuts add such a lovely crunch. I serve this at everything from casual weeknight dinners to holiday feasts because it goes with practically any main dish. My family begs me to make these sprouts and guests always ask for the recipe.
What You Need
- Brussels Sprouts: 2 pounds, trimmed and halved for even roasting. Look for small, bright green, tightly packed sprouts.
- Olive Oil: 2 tablespoons for coating and crisping. Use high-quality oil for the best flavor.
- Salt and Black Pepper: Freshly ground, to taste, for seasoning.
- Feta: ½ cup crumbled, for creaminess and a tangy kick. Use block feta for the best texture and flavor.
- Pomegranate Seeds: ⅓ cup, for sweetness and a juicy pop of flavor.
- Hazelnuts: ¼ cup, toasted and chopped, for added crunch and nuttiness.
- Pomegranate Juice: 1 cup, unsweetened, as the base for the glaze.
- Maple Syrup: 2 tablespoons, to sweeten the glaze naturally.
- Balsamic Vinegar: 1 tablespoon, for acidity and depth of flavor in the glaze.
Let's Make It
- Preheat and Prepare
- Preheat oven to 400°F (200°C). Spray a rimmed sheet pan with cooking oil. Trim and halve Brussels sprouts, then place them on the pan.
- Season and Roast
- Drizzle olive oil over the sprouts and season with salt and pepper. Toss to coat evenly. Arrange in a single layer, cut side down. Roast for 20-25 minutes until tender and caramelized.
- Make the Glaze
- In a small saucepan, combine pomegranate juice, maple syrup, and balsamic vinegar. Bring to a boil, then reduce heat to medium. Simmer for 10 minutes, stirring occasionally, until reduced to ⅓ cup and slightly thickened.
- Combine and Serve
- Transfer roasted Brussels sprouts to a serving bowl. Top with crumbled feta, pomegranate seeds, and chopped hazelnuts. Drizzle with pomegranate glaze and serve immediately.
What to Serve These With
I love serving these gorgeous sprouts alongside my lemon roasted chicken or creamy sun dried tomato salmon. They shine at holiday dinners but are simple enough for any weeknight meal. The pomegranate seeds add such a festive touch that always gets compliments at the table.
My Secret Tips
The key to getting those addictively crispy Brussels sprouts is giving them plenty of space on the pan. I always make sure they're cut side down and not crowded together. Using good quality olive oil makes such a difference in the flavor too. Trust me on the high heat roasting it gives you those perfectly caramelized edges we all love.
Storing and Reheating
I store any leftover sprouts in an airtight container in the fridge where they stay good for about 3 days. To reheat them and keep that wonderful crispy texture pop them in a 375°F oven for 5 to 7 minutes. Skip the microwave unless you want soggy sprouts nobody wants that.
Mix It Up
Sometimes I swap out the hazelnuts for toasted walnuts or almonds whatever I have in my pantry. Goat cheese makes a tangy alternative to feta and my vegan friends love it with dairy free cheese. Fresh herbs like rosemary or thyme add such a lovely aroma especially during the holidays.
The Magic Behind This Recipe
After years of recipe testing I can tell you this combination just works. The sweet pomegranate glaze balances perfectly with salty feta while the hazelnuts add that essential crunch factor. Roasting brings out the natural sweetness in the Brussels sprouts and those crispy edges are absolutely heavenly. This dish has converted countless Brussels sprouts skeptics in my house.
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Frequently Asked Questions
- → Can I make these brussels sprouts ahead of time?
You can roast the brussels sprouts up to a day ahead and store them in the fridge. When ready to serve, reheat them in the oven at 350°F for 10 minutes then add the toppings and glaze.
- → What can I use instead of hazelnuts?
Walnuts or pecans work great as substitutes for hazelnuts. Toast them lightly first to bring out their flavor and add the same delicious crunch to the dish.
- → How do I pick good brussels sprouts?
Look for bright green sprouts that are firm and compact. Small to medium sized ones are usually sweeter and more tender than larger ones. Avoid any with yellow leaves or soft spots.
- → Why aren't my brussels sprouts getting crispy?
Make sure your sprouts are dry before roasting and don't overcrowd the pan. Place them cut side down and use a high temperature. Too many sprouts on one pan creates steam instead of crispy edges.
- → Can I make this recipe vegan?
Simply skip the feta cheese or use your favorite dairy-free alternative. The pomegranate glaze is already vegan and the dish is just as delicious without cheese.
Conclusion
These brussels sprouts are a delightful winter side dish featuring crispy roasted vegetables topped with sweet and tangy elements.