Glazed Brussels With Pomegranate (Print Version)

# Ingredients:

01 - 2 pounds brussels sprouts, trimmed and halved.
02 - 2 tablespoons olive oil.
03 - Salt and fresh black pepper to taste.
04 - 1/2 cup crumbled feta.
05 - 1/3 cup pomegranate seeds.
06 - 1/4 cup chopped toasted hazelnuts.
07 - 1 cup pomegranate juice.
08 - 1 tablespoon balsamic vinegar.
09 - 2 tablespoons maple syrup.

# Instructions:

01 - Heat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
02 - Put brussels sprouts on the pan, add olive oil, salt and pepper. Toss well and arrange cut side down.
03 - Place pan in middle rack and roast 20-25 minutes until tender with crispy edges.
04 - Mix pomegranate juice, maple syrup and balsamic in a pot. Boil then simmer 10 minutes until reduced to 1/3 cup.
05 - Transfer hot sprouts to a bowl. Top with feta, hazelnuts and pomegranate seeds. Pour on glaze and serve.

# Notes:

01 - Great make ahead dish for holidays.
02 - Leftovers keep well in fridge for 3 days.
03 - Can substitute other nuts for hazelnuts.

Back