It’s been way too long since I shared a recipe for a good ole’ side of sprouts! These roasted Brussels sprouts are drizzled with a sweet and tangy pomegranate reduction, and then tossed with crunchy pumpkin seeds and fresh parsley for a gourmet holiday (or anytime) side dish. I’m kind of known for doing weird...
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It’s been way too long since I shared a recipe for a good ole’ side of sprouts! These roasted Brussels sprouts are drizzled with a sweet and tangy pomegranate reduction, and then tossed with crunchy pumpkin seeds and fresh parsley for a gourmet holiday (or anytime) side dish.
1) After being browned to perfection the Brussels sprouts are drizzled with a reduction of 100% pomegranate juice and a touch of maple syrup, simmered on the stovetop until thick and glossy. If you’re feeling sassy you can also add a hint of balsamic vinegar. This glaze is tangy and just a little sweet. If you happen to keep pomegranate molasses around, you could just use that. I’m not always a fan of the storebought pomegranate molasses (it can have a weird aftertaste for me) so I prefer to make my own to-order.
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