I admit my heart skips a beat each year when the first stalks of Brussels Sprouts start appearing at the farmers' market. This year was no exception, particularly because Keith had a recipe idea that had been brewing in his head for some time now. As always, I could not wait to be the guinea pig. Inspired by a Maple Roasted Brussels Sprouts dish that we shared at Bobby Flay's Gato several months ago, Keith was determined to create his own version. Maple Syrup Brussels Sprouts and pomegranate made for such an incredible pairing. They left an imprint on Keith's chef brain.
Ingredients:
- Fresh BRUSSELS SPROUTS (10 ounces)
- POMEGRANATE SEEDS (ARILS): (½ cup)
- Fresh CARROTS (½ cup, diced)
- MAPLE SYRUP (⅓ cup)
- OLIVE OIL (½ cup)
- GROUND CINNAMON (½ teaspoon)
- BROWN SUGAR (½ cup)
- OLIVE OIL (2 Tablespoons): we like it with chili pepper for an extra kick
- RED PEPPER FLAKES (1 teaspoon)
- SALT & GROUND BLACK PEPPER (to taste)
Step by Step Instructions:
- Clean and slice Brussels sprouts into ¼" slices and place in medium bowl.
- Add diced carrots and toss with ½ cup olive oil, coating all vegetables.
- Place in single layer on baking sheet and roast in 350° oven for 20 minutes.
- While vegetables are roasting, combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl.
- Remove vegetables and place in bowl and toss with mixture.
- Place them back on baking sheet and return to oven for 10 minutes.
- Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.
Brussels sprouts have never looked (or tasted) so good. Perfectly crispy on the outside and tender on the inside, the maple syrup creates a sweet flavor and the pomegranate seeds add a nice texture. This recipe is the perfect balance of sweet and savory, traditional and modern. Its colorful presentation makes it a stunning addition to a Thanksgiving table. But for us, it is yet another healthy, great-tasting side dish with a story that we can enjoy together.
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Serving Suggestions:
- Maple Glazed Brussels Sprouts make a great Thanksgiving side dish.
- Potatoes & Brussels are match made in heaven! Try: Cheesy Scalloped Potatoes or Perfect Mashed Potatoes
- Add some color to your main dish by serving them with Rosemary Chicken or French Lamb Chops
- Add some protein: throw in some bacon pieces for a savory full-flavored dish.
Related recipes:
Maple Roasted Brussels Sprouts recipe
Vegetarian and gluten-free, this colorful Maple Glazed Brussels sprouts recipe (with pomegranate) will brighten up your holiday table!
- Total Time: 40 mins
- Yield: 4 portions 1x
Ingredients
- 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
Instructions
- Clean and slice brussels sprouts into ¼ inch slices and place in medium bowl
- Add diced carrots and toss with ½ C olive oil, coating all vegetables
- Place in single layer on baking sheet and roast in 350 degree oven for 20 minutes.
- While vegetables are roasting combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl.
- Remove vegetables and place in bowl and toss with mixture.
- Place them back on baking sheet and return to oven for 10 minutes.
- Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: American
Danielle @ So Munch Love says
I totally agree with you. The first time I see Brussels sprouts in the market, I get super excited. To me, it means: 1) I get to eat Brussels sprouts. Yay!! 2) We're really getting into the real deal fall season. Double yayy! Thanks for sharing this recipe. I love the addition of pomegranate seeds.
Jackie says
Thanks so much Danielle! I love to find a kindred spirit!!