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Cozy Maple Balsamic Roasted Brussels Sprouts with Pomegranate: Best Easy Side

maple balsamic roasted brussels sprouts with pomegranate - featured image
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These roasted Brussels sprouts are sticky, tangy, and a little sweet, with a pop of pomegranate. Perfect for cozy nights or holiday dinners, this easy side dish comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 1 clove garlic, minced (optional)
  • ½ cup pomegranate seeds
  • ¼ cup toasted pecans or walnuts, roughly chopped
  • 2 tablespoons crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Rinse the Brussels sprouts under cold water and pat them dry. Trim the tough ends and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem. Quarter any very large sprouts.
  3. In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well until every sprout is coated.
  4. Spread the sprouts in a single layer on the prepared baking sheet, cut-side down. Avoid overcrowding.
  5. Roast for 20 minutes. The sprouts should start to brown and become tender.
  6. While the sprouts roast, make the glaze: In a small bowl, whisk together balsamic vinegar, maple syrup, and minced garlic (if using). Set aside.
  7. After 20 minutes, remove the pan from the oven. Drizzle the glaze evenly over the sprouts and toss gently to coat. Return to the oven and roast for another 10–12 minutes, until the glaze is sticky and the sprouts are deeply caramelized.
  8. Transfer the roasted sprouts to a serving dish. Sprinkle with pomegranate seeds, toasted pecans, and feta cheese (if using). Serve immediately.

Notes

For best caramelization, dry the sprouts thoroughly after washing. Add the glaze halfway through roasting to prevent burning. Toast nuts before using for extra crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes.

Nutrition

Keywords: roasted Brussels sprouts, maple balsamic, pomegranate, easy side dish, holiday side, vegetarian, gluten-free

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