These maple roasted Brussels sprouts are my absolute BEST brussels sprouts ever! (So far…)
When I first put this together, I honestly wasn’t expecting much. I tossed everything together with a lackluster attitude, put it in the oven and hoped for the best.
Well, the best is exactly what I got! YUM!!
This was practically a stand-alone dish. But it will pair incredibly well with any whole grain or protein-based main course (chicken comes to mind, for meat eaters.) A side of mashed potatoes would go well here too. Anything that will pair with something that is both sweet and savory/salty will be totally enjoyable.
WHY MAKE THIS RECIPE?
- It’s crazy nutrient dense!
- It’s pretty easy to put together (even deseeding the pomegranate! – see video below!).
- It’s a great blend of sweet and salty which pairs nicely with the more bitter flavors from the Brussels sprouts (although, you won’t notice anything bitter here).
- It’s just darn delicious!
WHAT NUTRITION BENEFITS DO YOU GET FROM THIS DISH?
- Brussels sprouts are high in antioxidants, fiber, vitamin K and Omega 3!
- Pomegranates are high in vitamin C as well as antioxidants. They’ve also been reported to potentially help with digestion, cancer prevention, arthritis and even heart disease!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Roasted Brussels Sprout Quinoa Salad Recipe
- Clean Eating Roasted Garlic Brussels Sprout Salad Recipe
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MAPLE ROASTED BRUSSELS SPROUTS RECIPE:
Maple Roasted Brussels Sprouts
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1/2 lb. brussels sprouts (washed and trimmed)
- 1 tbsp. oil
- 1 tbsp. tamari (or soy sauce - low sodium is best)
- 1 tbsp. balsamic vinegar
- 2 tbsp. pure maple syrup
- 2 tsp. garlic powder
- 1 pinch salt
- 1/2 cup pomegranate arils
- Once the Brussels sprouts are cleaned, cut them all in half transfer to a medium to large mixing bowl.
- Add everything else EXCEPT the pomegranate arils. (They get added after cooking)
- Mix well in the bowl to coat the sprouts in the sauce.
- Do NOT pour the entire contents of the bowl onto your roasting pan. Instead, lift the Brussels sprouts out, leaving the remaining sauce behind.
- Now spoon about half of what was left behind over the sprouts and bake for 20-30 minutes or until they are roasted to your liking.
- Transfer to a serving bowl or plate. Sprinkle the pomegranate arils over the sprouts, and finely pour the remaining sauce over everything and stir to combine.
- Serve as a delicious side dish!