If you're looking for a delicious, nourishing side dish to add to your Thanksgiving table, these Maple Balsamic Brussels Sprouts With Pomegranate might just become your new Fall holiday favorite!
Roasted until golden and crispy, these Brussels sprouts are tossed in a sweet and tangy maple balsamic glaze, then topped with juicy pomegranate seeds. The combination of flavors and textures makes this dish feel a little elevated while still being incredibly simple to prepare.
Not only is this recipe packed with flavor, but it's also full of fiber, antioxidants, and essential nutrients. Whether you're hosting Thanksgiving dinner or simply looking for a delicious way to enjoy seasonal vegetables, this is a side dish you'll want to make again and again.
Why You'll Love This Recipe
Aside from being absolutely delicious, this recipe is made with simple, wholesome ingredients that offer a variety of nutritional benefits.
Brussels Sprouts: Fiber & Immune Support
Brussels sprouts are a cruciferous vegetable rich in fiber, vitamin C, vitamin K, and naturally occurring antioxidants.
Their fiber content helps support healthy digestion, while vitamin C contributes to normal immune function and collagen production.
Brussels sprouts also contain plant compounds called glucosinolates, which are being studied for their potential health benefits.
Pomegranate: Antioxidant-Rich Goodness
Pomegranate seeds add a beautiful pop of color and natural sweetness to this dish.
They're rich in polyphenols, including compounds with antioxidant activity, which help protect cells from oxidative stress.
Pomegranate arils also provide fiber and other beneficial nutrients, making them a delicious addition to both sweet and savory recipes.
Helpful Tips:
Make Sure They're Completely Dry
One of the biggest secrets to crispy Brussels sprouts is removing excess moisture before roasting.
After washing, pat them dry with a clean kitchen towel. Excess water can cause them to steam rather than roast.
Don't Overcrowd the Baking Sheet
Give your Brussels sprouts plenty of space to roast.
If they're packed too tightly, moisture gets trapped and prevents the edges from becoming crispy.
Use two baking sheets if necessary.
Roast Cut-Side Down
Placing the Brussels sprouts cut-side down allows the flat surface to make direct contact with the hot baking sheet, creating beautiful caramelization.
Add the Glaze After Roasting
Because maple syrup contains sugar, adding the glaze too early can cause the Brussels sprouts to burn before they're fully cooked.
For the best results, roast the vegetables first and toss them in the glaze just before serving.
Add the Pomegranate Seeds Last
Fresh pomegranate seeds provide a juicy contrast to the warm roasted Brussels sprouts.
Adding them just before serving helps preserve their bright color, freshness, and texture.
Nutrition (Approximate per serving)
Calories: 130
Protein: 4 g
Carbohydrates: 20 g
Fat: 5 g
Fiber: 5 g
Total sugars: 10 g
Added sugars: 4 g
Nutrition values are estimates and will vary based on the exact ingredients used.
Ingredients
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6
Ingredients
For the Brussels Sprouts
1½ lbs fresh Brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp garlic powder
For the Maple Balsamic Glaze
2 tbsp pure maple syrup
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 small garlic clove, finely minced
For the Toppings
½ cup fresh pomegranate seeds
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Prepare the Brussels Sprouts
Wash and thoroughly dry the Brussels sprouts. Trim the ends and slice each sprout in half lengthwise.
Place them in a large bowl and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
3. Roast Until Crispy
Spread the Brussels sprouts onto your prepared baking sheet in a single layer, placing the cut sides down.
Roast for approximately 20–25 minutes, flipping or tossing once halfway through if needed, until the edges are golden brown and crispy and the centers are tender.
4. Prepare the Maple Balsamic Glaze
While the Brussels sprouts are roasting, combine the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic in a small saucepan.
Simmer over low to medium-low heat for approximately 3–5 minutes, stirring occasionally, until the mixture becomes slightly thickened and glossy.
Remove from heat and set aside.
5. Toss With the Glaze
Once the Brussels sprouts are roasted, transfer them to a large serving bowl.
Drizzle with the warm maple balsamic glaze and gently toss until evenly coated.
6. Add the Toppings & Serve
Top with fresh pomegranate seeds, toasted pecans, and fresh thyme if desired.
Serve immediately while the Brussels sprouts are still warm and crispy.
