A delicious side dish for the winter holiday season! Pssst... you might want to double or even quadruple the recipe if you are sharing with other people. This stuff is seriously yummy. People will want seconds!
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!
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.