Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable Side Dish
Cuisine: Holiday
Serves: 8 servings
Ingredients
Toasted Pecans
  • ⅓ cup pecans, broken into pieces
  • ¾ teaspoon tamari
Roasted Brussels Sprouts
  • 2 pounds Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • a few grinds of black pepper
  • 4 cloves garlic, minced
  • 1½ tablespoon maple syrup
  • 1 tablespoon balsamic vinegar reduction
  • ⅓ cup pomegranate seeds, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Place pecans on sheet pan and toast in the oven for 6-8 minutes. When fully toasted, remove from the oven into a mixing bowl. Drizzle with tamari and let cool.
  2. Preheat oven to 400 degrees F.
  3. Trim brussels sprouts and cut in half (or in quarters if very large). Place in a large bowl and toss with olive oil, sea salt, and black pepper.
  4. Spread brussels sprouts out onto large sheet pan (or two smaller sheet pans) and roast in the oven for 12 minutes.
  5. While roasting the brussels sprouts, combine maple syrup and garlic. After 12 minutes, give the brussels sprouts a stir and add maple syrup and garlic mixture. Continue to roast until golden brown, about 15 minutes more.
  6. Remove brussels sprouts to a platter. Sprinkle with toasted pecans and pomegranate seeds. Drizzle with balsamic reduction.
Note:
  1. For this large platter mounded with brussels sprouts, I used 5 pounds of brussels sprouts.
Recipe by Cook Love Heal with Rachel Zierzow at https://cookloveheal.com/maple-roasted-brussels-sprouts-with-toasted-pecans-and-pomegranate/