Maple-Roasted Brussels Sprouts with Pomegranate and Pecans

Roasted Brussels Sprouts with a touch of maple syrup, pecans, and pomegranates are a crowd pleaser for upcoming holiday meals!

Try these festive roasted brussels sprouts over the holidays, when pomegrantes and pecans are in season. They’re easy to make and the bright red and green colors make a festive side dish!

Have your friends over for Thanksgiving

“Friendsgiving” is the term for getting together with all of your friends for a potluck Thanksgiving meal. This is especially popular in places like Austin where most people are transplants from other parts of the country.

Yesterday, I was part of a “Friendsgiving” photo shoot for Austin Food Magazine and I brought these Maple-Roasted Brussels Sprouts. For the Friendsgiving photo shoot, local chefs, restauranteurs, food bloggers, and wine folks gathered at our host’s beautiful house in Rollingwood. It was one of most delicious meals I’ve ever had, and I met so many friendly people from the local food scene.

Ingredients you’ll need

  • Brussels sprouts
  • Pomegranate
  • Pecans
  • Garlic
  • Olive oil
  • Maple Syrup
  • Balsamic reduction
  • Tamari or coconut aminos
  • Salt & pepper
Maple-Roasted Brussels Sprouts with Pecans and Pomegranate

How to get seeds from a pomegranate

This recipe calls for fresh pomegranate seeds– which requires knowing how to to get the seeds out of a whole pomegranate! Check out my how to video for de-seeding a pomegranate below. Basically, you’ll cut the pomegranate in half and tap one half at a time with a wooden spoon or hammer until all seeds pop out. Be sure to do this in the sink over a big bowl to prevent juices from getting all over the counter or your clothes.

Friendsgiving Feast dishes

Here are some of the delicious dishes at the Friendsgiving feast.

This salad from Suzanne Court Catering was so fresh with so many contrasting textures and flavors.

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

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Another view of the buffet table:

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Setting up your own Friendsgiving feast

I highly recommend putting a dinner like this together with your friends. Just set up a shared google sheet so everyone can sign up for a dish, send around a group text so people can claim their dish. See below for some additional recipes you could suggest for your holiday meal.

Recipe

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Maple-roasted Brussels sprouts • Cook Love Heal by Rachel Zierzow

Maple-Roasted Brussels Sprouts with Pomegranate and Pecans

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

Ingredients

Scale

Toasted Pecans

  • 1/3 cup pecans, broken into pieces
  • ¾ teaspoon tamari or coconut aminos

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 325 degrees F. Place pecans on rimmed sheet pan and toast 8-10 minutes. When evenly 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 a large platter mounded with brussels sprouts, you’ll need to use about 5 pounds of Brussels sprouts.

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(512) 217-1259, rachel@cookloveheal.com

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