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

Maple-Roasted Brussels Sprouts with Pomegranate and Pecans

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  • 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