Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

A crowd-pleasing vegetable side dish for the upcoming holidays!

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.

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Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

  • Author: Chef Rachel Z
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Vegetable Side Dish
  • Cuisine: Holiday

Scale

Ingredients

Toasted Pecans

  • 1/3 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
  • 1/3 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 brussel sprouts and pomegranate salad • Cook Love Heal with Rachel Zierzow

Here are some of the dishes from our Friendsgiving feast:

IMG_5552

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

thanksgiving table
IMG_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 brussel sprouts and pomegranate salad • Cook Love Heal with Rachel Zierzow
photo of maple roasted brussels sprouts

Ask me anything...

Questions? Send me a message here or feel free to call. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

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