Balsamic Glazed Brussels Sprouts

Elevate Your Holiday Table with a Festive Side

As the holiday season swiftly approaches, bringing with it cherished gatherings and festive feasts, the focus inevitably shifts to delicious food that brings warmth and joy. While 2020 may have presented unprecedented challenges, leading many of us to celebrate with smaller, more intimate groups, the role of food as the centerpiece of our celebrations remains as important as ever. Today, we’re sharing a recipe that perfectly embodies the spirit of the season: these exquisite Roasted Balsamic Brussels Sprouts. They are not just a dish; they are a celebration in themselves, designed to add both beauty and incredible flavor to your table, whether for Thanksgiving, Christmas, or any special occasion.

Brussels sprouts truly shine in the colder months, making them a seasonal favorite for winter cooking. Their robust flavor and versatile nature allow them to transform into a variety of delectable dishes. If you’re looking for new and exciting ways to enjoy this nutritious vegetable, you’re in the right place. Beyond this delightful balsamic-pomegranate version, I frequently turn to other beloved recipes during the winter, such as our savory Brussels Sprouts with Cranberries, the bright and zesty Lemon Roasted Brussels Sprouts, and the aromatic Lemon Garlic Brussels Sprouts. For those who prefer a fresher take, my favorite salad recipes include a refreshing Brussels Sprout Slaw, a delightful Brussels Sprout Salad with Apple and Goat Cheese, and the classic Shaved Brussels Sprouts Salad. Each offers a unique way to enjoy the incredible versatility of Brussels sprouts.

Crafting this remarkable dish requires just a few high-quality ingredients, each playing a crucial role in developing the deep, layered flavors. While the full recipe card below provides exact measurements and detailed instructions, let’s delve into what makes each component so important.

• Brussels Sprouts: The star of our dish! When selecting Brussels sprouts, look for firm, bright green sprouts that are tightly closed. Avoid any that are yellowing or have loose outer leaves. You’ll typically find them in the produce section, either sold loose or prepackaged. Before roasting, it’s essential to trim the tough stem end and remove any wilted, damaged, or excessively loose outer leaves. Then, slice them in half lengthwise. This ensures even roasting and allows the flavors to penetrate beautifully.
• Olive Oil: A foundational ingredient for roasting vegetables, olive oil helps achieve that desired golden-brown exterior and tender interior. I prefer using extra virgin olive oil for its richer flavor profile, which complements the sprouts beautifully. However, regular olive oil works perfectly fine. A final drizzle after roasting also adds a lovely sheen and fresh taste.
• Balsamic Vinegar: This rich, dark vinegar forms the base of our luscious reduction. Its complex sweet-tart flavor, derived from aged grape must, provides an incredible depth to the glaze. When combined with pomegranate juice and brown sugar, it transforms into a thick, syrupy coating that perfectly balances the slight bitterness of the roasted sprouts. Choose a good quality balsamic vinegar for the best results.
• Pomegranate Juice and Arils: Pomegranate juice is the key to the unique sweetness and vibrant color of our reduction. Opt for 100% pure pomegranate juice to avoid added sugars and artificial flavors. The tart-sweet notes of the juice beautifully enhance the balsamic vinegar. Pomegranate arils (the juicy seeds) are an optional but highly recommended garnish. They add a burst of fresh flavor, a delightful textural crunch, and a stunning jewel-like appearance that truly makes the dish festive.
• Brown Sugar: This ingredient is vital for the balsamic-pomegranate reduction. Brown sugar contributes a deep, caramel-like sweetness that helps to thicken the glaze and round out the sharp tang of the vinegar and pomegranate juice, creating a perfectly balanced sweet and savory finish.
• Salt and Black Pepper: Simple yet indispensable seasonings. Sea salt enhances the natural flavors of the Brussels sprouts and helps draw out moisture for better caramelization during roasting. Freshly ground black pepper adds a subtle kick and aromatic depth. Adjust to your personal taste.

• 1 pound brussels sprouts, rinsed, trimmed and cut in half

• 2 tablespoons Olive oil

• salt and pepper to taste

• pomegranate arils for garnishing (optional)

For the balsamic reduction:

• 1/2 cup balsamic vinegar

• 1/2 cup pomegranate juice (100% pure juice recommended)

• 1/4 cup brown sugar

1. Preheat the oven to 400°F (200°C). Prepare your brussels sprouts by cutting off the stem.
2. Pull off any wilted or loose outer leaves, then slice each sprout in half lengthwise.
3. Place the brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
4. Spread the brussels sprouts in a single, even layer on a baking sheet. Sprinkle with sea salt and black pepper.
5. Bake for 20-25 minutes, or until golden-brown and tender-crisp.
6. To make the reduction: In a small saucepan, combine the balsamic vinegar, brown sugar, and pomegranate juice.
7. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer/gentle boil.
8. Allow to reduce for 10-15 minutes, or until the liquid has thickened to about half its original volume and coats the back of a spoon. Set aside.
9. Remove the roasted brussels sprouts and transfer them to a serving dish. Drizzle generously with the balsamic-pomegranate reduction and garnish with pomegranate arils (optional). Serve warm.

• Achieving the Perfect Reduction: As you reduce the balsamic mixture, you might notice a ‘line’ forming on the sides of the saucepan, indicating the original liquid level. This visual cue can help you gauge when it has reduced by half. Alternatively, you can measure the initial volume and aim for half. The reduction is ready when it’s thick enough to coat a spoon, but still pourable. Remember, it will continue to thicken significantly as it cools. If it seems a bit thin while warm, let it cool for a few minutes before serving.
• Troubleshooting a Too-Thick Reduction: If your reduction becomes too thick or solidifies too much upon cooling, it likely cooked for too long. Don’t worry, it’s easily fixable! Simply warm it gently in the saucepan over low heat, adding a teaspoon or two of water or extra pomegranate juice if needed, until it reaches your desired drizzling consistency.
• Storage of Leftover Reduction: Any remaining balsamic-pomegranate reduction can be stored in an airtight container in the refrigerator for up to two weeks. It’s fantastic on other roasted vegetables, salads, or even as a glaze for chicken or fish!
• Crispy Sprouts Secret: Ensure your Brussels sprouts are completely dry after rinsing before tossing them with olive oil. Excess moisture will steam them instead of roasting, preventing those coveted crispy edges. Also, don’t overcrowd the baking sheet. Give them space to breathe and brown properly.
• Beyond Brussels Sprouts: This delightful reduction isn’t limited to just Brussels sprouts! Experiment by drizzling it over other roasted vegetables like carrots, sweet potatoes, or asparagus. It’s also a fantastic addition to grilled chicken, pork tenderloin, or even a fresh goat cheese salad.

Nutrition Information