Glossy Brussels sprouts are a simple, festive side dish for a holiday meal.
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze.
Lisa Lin
This makes a great side dish for Thanksgiving or any fall meal.
Don’t be intimidated by making the glaze.
You’ll only need a few tablespoons of the pomegranate-balsamic glaze for this recipe.
Lisa Lin
I recommend tossing the sprouts with the glaze after the Brussels sprouts are fully cooked because.
The sprouts look better that way, and you could really taste the flavor of the glaze.
You should have about 2/3 cup of pomegranate balsamic glaze when done.
Lisa Lin
(Once cool, store the glaze in the refrigerator for up to a month.)
Move the oven racks to the upper third and lower third positions.
Line 2 baking sheets with parchment paper.
Lisa Lin
Trim the ends of the Brussels sprouts and slice them in half.
Chop very large sprouts into quarters.
Toss with the olive oil and a good pinch of salt.
Lisa Lin
Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.
Taste and add more glaze if you like.
