Simple, practical, and full of everyday flavour, Balsamic Maple Roasted Brussel Sprouts with Pomegranate is a American sides made with Brussel sprouts, olive oil, and balsamic vinegar in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4 as a side
- Category: Sides
- Cuisine: American
Ingredients
- 1 lb Brussel sprouts (end removed and cut in half)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon maple syrup (15 ml)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons pomegranate arils
Method
- Pre-heat oven to 400 F degrees. Rinse the brussel sprouts and trim the ends. Cut each brussel sprout in half and remove any browned leaves. Transfer them to a large bowl and add olive oil.
- Then add balsamic vinegar, maple syrup. Add salt, pepper, smoked paprika and mix everything together.
- Transfer to a lightly greased baking sheet in a single layer with the cut half facing down. Bake at 400 F degrees for 25 to 30 minutes, until the brussel sprouts are browned and caramelized.
- Remove pan from oven, add pomegranate and serve the balsamic maple roasted brussel sprouts as a side!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
