Roasted Brussels Sprouts With a Pomegranate Reduction
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound brussels sprouts, washed, trimmed and halved
- 2tablespoons olive oil
- Fine sea salt, to taste
- 1cup pomegranate juice
- ⅓cup sugar (can be maple, brown, date, coconut, granulated)
- 3tablespoons pomegranate seeds
Nutritional analysis per serving (4 servings)
172 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 4 grams protein; 459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
- Step 2
While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully — it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
- Step 3
Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.
Private Notes
Comments
Timing will vary with the size of the Brussels sprouts which can range from 1" to 3" in our markets. But I do agree that the time seems too long and the temp too high. For 1.5 inch sprouts I've always had success with 25+ minutes at 400 degrees. Older sprouts (dryer) will brown faster.
I also agree with Jack Donnelly's comment...skip the sugar and the
boiled juice...just drizzle with Pomegranate Molasses to taste. The sweet/tart balance with the roasted sprouts is amazing.
If you don't have pomegranate juice, use pomegranate "molasses" (or "paste"), readily available in Iranian or Middle East markets. This also has the advantage that it doesn't need to be cooked down (actually probably thinned a bit). And for my taste, this is way too much sugar. (My family likes tart, so for us no sugar at all – just the pomegranate paste (and, when available, fresh pomegranate seeds, which really are a lovely touch).
Syrup just didn’t work - sludgy and unappetizing- and timing/temp for Brussels is too long and too hot.
We made this for Christmas Day Supper, served with roasted winter veggies and Beef Tenderloin. I really liked it. We used balsamic glaze instead of Pom molasses. Some didn’t like texture of Pom seeds, but it was really pretty.
nice alternative to sprouts with bacon when you have vegetarians at the table.
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