Roasted Brussel Sprouts
Oven Roasted Brussel Sprouts tossed with garlic and olive oil, and drizzled with a delicious maple-pomegranate glaze.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Keyword: how cook brussels sprouts, roasted brussel sprouts, vegetarian thanksgiving side dishes
Servings: 6
Calories: 306kcal
Preheat the oven to 375°F.
Trim brussels sprouts and cut in half lengthwise.
In a large bowl toss Brussel sprouts with the olive oil, minced garlic, salt and black pepper. Arrange Brussel sprouts, cut side down, on a baking sheet.
Roast the sprouts until they are tender and the bottoms are golden brown, about 15 to 20 minutes, stirring them halfway through cooking.
Meanwhile, heat maple syrup and vinegar in a small saucepan set over medium-high heat. Bring to a simmer and let it simmer for a few minutes. Then, add the butter and cook until the mixture is reduced and caramelized, about 4 to 5 min.
Remove from heat, add in chili flakes and pinch of salt.
Pour the glaze over the brussels sprouts and toss to coat.
Transfer the sprouts to a large serving plate and sprinkle with pecans, dried cranberries, and parmesan cheese.
Serve.
Calories: 306kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 475mg | Potassium: 557mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1253IU | Vitamin C: 97mg | Calcium: 111mg | Iron: 2mg