Balsamic Glazed Brussels Sprouts with Pomegranate Seeds – An easy side dish that’s perfect for not only the holidays but anytime you’re in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Roasted Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

If you’re looking for your next roasted Brussels sprouts recipe, look no further than this easy Brussels sprouts recipe that’s ready in about 35 minutes.

The sweet-and-tangy homemade balsamic glaze seeps into every nook and cranny of the Brussels spouts. Roasting the sprouts prior to adding the balsamic reduction helps them stay crispy.

The second roast, after adding the balsamic glaze, really helps bake that tangy sweet glaze into the sprouts.

This is perfect side for any fall or winter meal, including holiday celebrations like Thanksgiving, Christmas, or New Years Eve dinners. 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Ingredients In Balsamic Glazed Brussels Sprouts

In order to make glazed Brussels sprouts, you’ll need:

  • Brussels sprouts
  • Olive oil
  • Fresh garlic
  • Kosher salt
  • Black pepper
  • Balsamic Vinegar
  • Honey
  • Thyme, optional
  • Fresh pomegranate seeds

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

How To Make Roasted Brussels Sprouts with Balsamic Glaze

This is such an easy recipe that yields perfectly glazed Brussels sprouts. Preheat your oven and begin by slicing the tough ends off of the Brussels sprouts and then halve them. Some of the outer leaves will naturally fall off as well and this is okay.

In a bowl, combine the oil, garlic, salt and pepper and toss the halved Brussels sprouts in the mixture.

Place the Brussels cut side down on a sheet pan and roast them for approximately 20 to 25 minutes, or until the undersides of the Brussels are nicely browned. 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

While the veggies are roasting, prepare the balsamic glaze by heating balsamic vinegar and honey over medium low heat, whisking occasionally, and allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, and the consistency of runny honey. When the Brussels are finished roasting, toss them in the glaze.

Place the sprouts back on the sheet pan, sprinkle with thyme if desired, and roast for an additional 7 to 10 minutes, keeping a close eye on them so they don’t burn.

Before serving, add the pomegranate seeds. They not only add additional flavor, but a lovely pop of color! 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Tips For The Best Balsamic Glazed Brussel Sprouts 

Although making your own balsamic glaze is fast, easy, and can be accomplished while the Brussels sprouts are roasting, it’s also permissible to use store bought balsamic glaze. My favorite is Trader Joe’s

I also have another recipe for Homemade Balsamic Glaze that makes a bigger batch and uses brown sugar rather than honey. Both work just fine.

However, if you want to have extra balsamic glaze on hand for future dishes, including for drizzling over salads, fish, or chicken, make this balsamic glaze recipe. For me, you can never have too much balsamic glaze on hand and it keeps for weeks in the fridge! 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Slivered almonds, either in addition to or instead of the pomegranate seeds, would be a welcome addition to this tangy balsamic glazed Brussels sprouts recipe.

To save time, check the refrigerated section of your grocery store where you can often find them already neatly packaged in plastic containers so you don’t have to clean a pomegranate. 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 
Yield: 6

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds - An easy side dish that's perfect for not only the holidays but anytime you're in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!! 

Ingredients

  • 1.5 to 2 pounds fresh Brussels sprouts, cleaned, trimmed, and halved
  • 3 to 4 tablespoons olive oil
  • 4 cloves garlic, finely minced or pressed
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/3 cup balsamic vinegar
  • 1 to 2 tablespoons honey
  • 1/2 teaspoon fresh or dried thyme, optional and to taste
  • 2/3 cup fresh pomegranate seeds

Instructions

    1. Preheat oven to 400F (use Convection if you have it), line a baking sheet with aluminum foil for easier cleanup, and clean the Brussels sprouts by slicing off the tough ends and halving them; some of the leaves will detach and this is okay; set aside.
    2. To a large bowl, add the oil, garlic, salt, pepper, and whisk to combine.
    3. Add the Brussels sprout halves to the mixture and gently toss to evenly coat.
    4. Place the Brussels sprouts, cut side down, on the prepared sheet pan, and roast for approximately 20-25 minutes, or until the undersides of the Brussels are nicely browned. If you're using a Convection oven, start checking after 15 minutes.
    5. While the sprouts are roasting, make the balsamic glaze. To a high-sided medium sauce pan (it will bubble up quite a bit so use something with sufficient depth), add the balsamic vinegar, honey, and bring to a boil over medium-low heat, whisking occasionally.
    6. Allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, and the consistency of runny honey, approximately 10 minutes however keep an eye on it because everyone's mixture will boil, evaporate, and reduce at a different rate.
    7. When the sprouts have finished roasting, add them back into the orignal bowl you used to toss them, and drizzle the balsamic glaze over them. Although I use all the glaze, depending on your personal preference, it is not mandatory to use it all.
    8. Place them back on the sheet pan, this time with the cut side facing up, optionally evenly sprinkle with the time, and roast for an additional for approximately 7 to 10 minutes. Keep a close eye on them because the sugar (honey) in the glaze will be prone to burning in the final moments of roasting.
    9. Remove them from the oven, place them into a serving bowl, add the pomegranate seeds*, toss to combine, and serve immediately. The Brussels sprouts are best fresh because they are the crispest, but will keep airtight in the fridge for up to 4 days, noting they will become soggier as they sit in the balsamic glaze; however this is only a texture change and doesn't effect the actual flavor.

Notes

*Instead of or in addition to the pomegranate seeds, slivered almonds can be added or used.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 389mgCarbohydrates: 23gFiber: 5gSugar: 13gProtein: 4g

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