Maple Roasted Brussels Sprouts with Pomegranate
Prep time
Cook time
Total time
A beautiful side dish with sweetness followed by a subtle, zesty finish
Recipe type: Side Dish
Cuisine: American
Serves: 4 portions
  • 10 oz fresh brussels sprouts
  • ½ C pomegranate seeds
  • ½ C diced fresh carrots
  • ⅓ C maple syrup
  • ½ C olive oil
  • ½ tsp ground cinnamon
  • ½ C brown sugar
  • 2 TBSP olive oil with chili pepper
  • 1 tsp crushed red pepper
  1. Clean and slice brussels sprouts into ¼ inch slices and place in medium bowl
  2. Add diced carrots and toss with ½ C olive oil, coating all vegetables
  3. Place in single layer on baking sheet and roast in 350 degree oven for 20 minutes.
  4. While vegetables are roasting combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl.
  5. Remove vegetables and place in bowl and toss with mixture.
  6. Place them back on baking sheet and return to oven for 10 minutes.
  7. Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.
Recipe by superman cooks at