Roasted Brussel Sprouts

• Vegan
• Gluten free

• Produce

  • 1/2 cup 100% pom pomegranate, juice
  • 1 Brussels sprouts

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt & pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1 Olive oil

Found on artfrommytable.com

Description

Ingredients

• brussels sprouts (number of packages or fresh depends on your family size. You will have enough glaze no matter what)
• Olive oil
• salt & pepper to taste
• ½ cup balsamic vinegar
• ½ cup 100% POM pomegranate juice
• ¼ cup sugar

Directions

• Preheat oven to 400
• Prepare your brussels sprouts. Cut off very bottom of the stem if necessary.
• Pull of any wilted or loose leaves, slice in half lengthwise.
• Toss them in a couple tablespoons of olive oil and place on a rimmed baking sheet.
• Bake for 20-25 minutes until slightly golden.
• Meanwhile, combine the vinegar, sugar and pomegranate juice in a small saucepan.
• Bring to a boil, then turn it down just a bit so its still boiling.
• Reduce to about a half of a cup.
• Once its reduced, set aside.
• Serve the Brussels sprouts with the glaze drizzled over top.
• Garnish with pomegranate arils (optional)