Roasted Brussels Sprouts with Pomegranate Glaze

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup 100% pomegranate, juice
  • 2 lbs Brussels sprouts
  • 1/2 cup Pomegranate seeds

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on nutritioulicious.com

Description

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved lengthwise (if Brussels sprouts are very large, quarter them)
• 2 tablespoons olive oil
• ½ teaspoon Kosher salt or more to taste
• ½ cup 100% pomegranate juice
• 2 tablespoons maple syrup
• ½ cup pomegranate seeds

Directions

• Preheat oven to roast at 400° F. Line a large baking sheet with aluminum foil.
• Toss Brussels sprouts with olive oil and salt and spread on baking sheet. Roast 20 minutes*, stirring occasionally, until crisp and browned on the outside and tender on the inside.
• While the Brussels sprouts are roasting, make the pomegranate glaze. In a small saucepan, bring pomegranate juice and maple syrup to a boil, reduce heat and simmer until reduced by half and glaze mixture coats the back of a spoon, about 8 minutes.
• Toss roasted Brussels sprouts with pomegranate glaze and pomegranate seeds. Serve.

Nutrition