Roasted Brussel Sprouts
Oven Roasted Brussel Sprouts tossed with garlic and olive oil, and drizzled with a delicious maple-pomegranate glaze.
Servings: 6
Equipment
Ingredients
- 1½ pounds Brussel sprouts, trimmed, halved lengthwise
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Himalayan salt or sea salt
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ cup maple syrup
- 2 tablespoons pomegranate vinegar, or red wine vinegar
- 3 tablespoons unsalted butter
- 2 teaspoons red chili flakes, or to taste, optional
- pinch of salt
- ⅓ cup chopped pecans, optional
- ¼ cup chopped dried cranberries
- 3 tablespoons grated parmesan cheese
Instructions
- 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.
Nutrition
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
