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!
More Healthy Brussels Sprout Recipes
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
MAPLE ROASTED BRUSSELS SPROUTS RECIPE:
Maple Roasted Brussels Sprouts
CLICK TO WATCH THIS RECIPE IN ACTION!
- ½ 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
- ½ 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!