Every holiday table needs at least one mouth-watering vegetable dish, and these Brussels sprouts are so incredibly hard to resist! Tossed in a festive pomegranate-balsamic glaze that’s super easy to prepare, they’ll add a pop of colour and big flavour to your feast.
A trendy vegetable that’s really made a comeback in the past few years, Brussels sprouts are now on everyone’s favourite veggie list. Plus, this recipe is vegan, which means it’s easy to serve to a crowd without having to worry about dietary restrictions!
Here’s what you’ll need:
Ingredients:
Glaze:
- 1 cup pomegranate juice
- 2/3 cup balsamic vinegar
- 2 tbsp brown sugar
Sprouts:
- 1 1/2 lbs Brussels sprouts
- 3 tbsp olive oil
- Pinch of salt
- 2/3 cup pomegranate arils
Preparation:
Glaze:
- In a saucepan, combine the pomegranate juice, the balsamic vinegar, and the brown sugar.
- Bring to a boil over medium heat before reducing the heat to medium-low and letting the liquid simmer for 25 to 30 minutes, until the liquid looks like a glaze and can coat the back of a spoon. To test that it’s ready, trace a line across the coated spoon with your fingertip. If the line stays visible, your glaze is thick enough.
- Let cool to room temperature. If not making the sprouts immediately, store in the refrigerator for up to a month.
Sprouts:
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- Cut off the ends of the Brussels sprouts before slicing them in half, or in quarters for very large sprouts. Toss with the olive oil and a generous pinch of salt.
- Place your sprouts evenly and in a single layer on the 2 baking sheets.
- Roast for 20 to 25 minutes or until tender, stirring halfway.
- Let the sprouts cool on the baking sheet for a few minutes. Then, toss them with the pomegranate arils and pomegranate-balsamic reduction, to taste (we recommend starting with 2 to 3 tablespoons of the reduction). Serve immediately.
Voilà, the perfect side dish for any meal! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.