Maple Balsamic Brussels Sprouts with Pomegranate

Maple balsamic Brussels sprouts with feta, pomegranate and pecans make a fantastic side dish for the holidays. Crispy, with sweet and tangy flavors, roasted Brussels sprouts are gluten-free and highly addictive!

The only way I like Brussels sprouts is when they are roasted in the oven! This version, in which they’re roasted with maple syrup and balsamic vinegar, is by far my favorite. The Brussels sprouts are crispy, caramelized, with a tangy twist. I make this dish every year, either as a main or as a side, and I never ever get tired of it. They’re so good you’ll want to eat them straight from the baking sheet, believe me!

So after 10 years on the website, I figured it was time to give this recipe a refresh with new pictures. The recipe is easy and pretty straightforward, and I’m confident it will soon become a staple in your house too!

The recipe ingredients

Maple balsamic roasted Brussels sprouts require 4 main ingredients, plus the seasoning ingredients.

• Brussels sprouts. Choose medium-size sprouts that are firm and vibrant green. Trim off the tough ends, remove any loose outer leaves, and cut the larger ones in half.
• Feta cheese. I always use a block of fresh feta and crumble it myself (I find it way better than crumbled feta that tends to be on the dry side).
• Pomegranate arils. Use them as fresh as possible. Pomegranate add a festive touch to the recipe, as well as a sweet tangy flavor.
• Pecans. For a crunchy bite!
• Maple syrup + balsamic vinegar + olive oil. This is the combo you’ll use to roast the Brussels sprouts and give them this sweet and tangy flavor. Do not forget to season with salt and freshly ground pepper too!

Recipe variations

• Swap the pecans for walnuts or other nuts of choice (hazelnuts, almonds, etc.).
• Use honey instead of maple syrup. While the flavor will be slightly different and milder, the recipe still works just fine.
• Replace feta cheese with blue cheese for bold flavors. You can also sprinkle grated Parmesan cheese. Or skip the cheese entirely to make it vegan!
• Add diced butternut squash to the roast. You might need to adjust seasoning a little to ensure you have enough of the maple-balsamic oil mixture for coating.
• Replace pomegranate with dried cranberries. This is something I do all the time when I don’t have fresh pomegranate.
• Add a zest of lemon (freshly grated) just before serving to add some refreshing flavors. Delicious!
• Make it a salad! Combine the maple balsamic Brussels sprouts with spring mix and pear slices. Pour a simple Dijon vinaigrette over, and toss well. And voilà!

How to store roasted balsamic Brussels sprouts

Now that’s a great question! Once topped with feta cheese and fresh pomegranate, the dish is better eaten the same day, if not straight away from the oven. If you have leftovers, ensure you remove the pomegranate seeds (and the feta if you wish) before storing in an airtight container. You can then keep it in the refrigerator for a couple of days and warm it up briefly in the microwave (not my preferred version) or in the a frying pan with a little bit of olive oil.

Other seasonal sides for fall and the holidays

• Crispy Sweet Potato Fries
• Butternut Squash Wild Rice Casserole
• Mushrooms and Brussels Sprouts Gnocchi
• Cranberry Quinoa Stuffed Roasted Butternut Squash
• Balsamic Brussels Sprouts with a Creamy Goat Cheese Polenta

{Draft} Maple Balsamic Brussels Sprouts with Pomegranate

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side
• Diet: Gluten Free

Maple balsamic Brussels sprouts with feta, pomegranate and pecans make a fantastic side dish for the holidays. Crispy, with sweet and tangy flavors, roasted Brussels sprouts are gluten-free and highly addictive!

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Ingredients

Scale 1x2x3x

• 1 lb (450g) Brussels sprouts, washed, trimmed and halved
• 2 Tablespoons pomegranate arils
• 2 Tablespoons (30ml) extra virgin olive oil
• 1 ½ Tablespoons balsamic vinegar
• 1 Tablespoon maple syrup
• ½ teaspoon sea salt
• Freshly ground black pepper
• ¼ cup (40g) pecans, halved
• ⅓ cup (50g) feta cheese, crumbled
• 1 Tablespoon fresh mint leaves, for serving (optional)

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the Brussels sprouts together with olive oil, balsamic vinegar, and maple syrup. Transfer to the prepared baking sheet and arrange the Brussels sprouts in a single layer, cut-side down. Season with sea salt and freshly ground pepper.
3. Roast in the oven for about 20 minutes, stirring once halfway through, until golden-brown (but not brown yet). Add the pecans, and roast for a few 5-10 additional minutes, until the Brussels sprouts are brown and caramelized and the pecans toasted and fragrant (be careful not to burn the pecans).
4. Remove from the oven and transfer the Brussels sprouts to a serving dish. Add pomegranate arils, feta cheese, and toss well. Add freshly ground pepper, sprinkle with fresh mint (optional) and serve immediately while still warm.

Cheese, Christmas, Fall, Family-Friendly, Gluten-Free, Main Dishes, Nuts, Sides, Thanksgiving, Vegetarian, Winter

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Lastly, if you make this {Draft} Maple Balsamic Brussels Sprouts with Pomegranate, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!