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.