October 19, 2018 / In food , veggie / Tagged as: pomagranate, brussels sprouts, balsamic vinegar, brown sugar, olive oil

Roasted Brussels Sprouts with Pomegranate Glaze

Total Cook Time

40 minutes

Ingredients

  • FOR THE GLAZE:
  • 1 cup pomegranate juice (from a bottle)
  • 2/3 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • FOR THE BRUSSELS SPROUTS:
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 to 2/3 cup pomegranate arils (from a fruit)

Method

  1. Make the glaze. Add the pomegranate juice, balsamic vinegar, and brown sugar to a saucepan and bring to boil over medium heat.
  2. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done.
  3. Roast the sprouts. Preheat the oven to 190C. Line a baking tray with parchment paper.
  4. Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters.
  5. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.
  6. Toss the sprouts with the glaze: Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic glaze and the pomegranate arils.
  7. Taste and add more glaze if you like. Serve immediately.

Notes

  1. October time and fresh brussels sprouts appear vivid green in netted bags in the supermarket. Use the freshness and seasonality.
  2. The glaze can be stored in a fridge for up to a month. Baste it on other roast veg or as you see fit.