{Draft} Maple Balsamic Brussels Sprouts with Pomegranate
- 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!
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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.
- 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).
- 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.
© 2024 Del's cooking twist
https://www.delscookingtwist.com/maple-balsamic-brussels-sprouts-with-feta-pomegranate-and-pecans/