Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

Yesterday, I was part of a “Friendsgiving” photo shoot for Austin Food Magazine with amazingly talented Austin caterer Suzanne Court. “Friendsgiving” is the term for getting together with all of your friends for a potluck Thanksgiving meal. In this case, many local chefs, restauranteurs, food bloggers, and wine folks gathered at our friends’ beautiful house in Rollingwood. It was one of most delicious meals I’ve ever had, and I met so many friendly people in the local food scene. The article will come out in Austin Food Magazine on Monday, November 23rd.

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.

This recipe is fairly simple, but does require knowing how to get the seeds out of a pomegranate. I use the method presented in this video (cut the pomegranate in half and tap one half at a time with a wooden spoon or hammer until all seeds pop out).

roasted brussels sprouts

Here are some of the dishes from our Friendsgiving feast:

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This salad from Suzanne Court Catering was so wild and fresh!

thanksgiving tableIMG_5547

Beautiful pork dish with roasted squash, toasted pecans, and arugula by Chef David Garrido of Dine Raddison Austin.

IMG_5553

I highly recommend putting a dinner like this together with your friends. Just set up a shared google spreadsheet so everyone can sign up for a dish, or just take your chances that you will have a varied meal! I made maple-roasted brussels sprouts for the event. Try them this holiday season, as they are simple to make and have the perfect colors for a festive side dish!

Roasted Brussels Sproutsphoto of maple roasted brussels sprouts

5 thoughts on “Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate”

  1. This looks great Rachel! Would love to make this for a holiday potluck, but I’m a bit stumped on the vinegar reduction as I’ve never made one before. Would regular balsamic work? If not, how do you make your reduction? I found a variety of recipes online, some with herbs and/or sweetener, and was wondering what method you recommend. Thanks!

    • Hi Diana, it’s great to hear from you! You can use a good quality balsamic that is syrupy and sweet, or you can reduce some of the cheaper balsamic (thinner and smells vinegary). To reduce the vinegar, put about 1/2 cup vinegar into small saucepan. Heat on medium until it starts to simmer, then turn to low. You will start to smell the vinegar cooking off. When the consistency becomes syrupy, turn off heat and remove to a bowl to cool. If you cook the vinegar too long, it will become too thick and stick to the pan (it will be like caramel). So it takes a little practice, but is not difficult to learn. There are probably a bunch of you tube videos on how to do this. Good luck!!

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