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overhead shot of roasted brussel sprouts with pomegranate
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5 from 2 votes

Balsamic Maple Roasted Brussel Sprouts with Pomegranate

Balsamic Maple Roasted Brussel Sprouts make and easy, vegan and gluten-free side dish for the holidays!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Sides
Cuisine: American
Servings: 4 as a side
Author: Manali Singh

Ingredients

  • 1 lb Brussel sprouts end removed and cut in half
  • 2 tablespoons olive oil 30 ml
  • 1 tablespoon balsamic vinegar 15 ml
  • 1 tablespoon maple syrup 15 ml
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons pomegranate arils

Instructions

  • Pre-heat oven to 400 F degrees.
    Rinse the brussel sprouts and trim the ends. Cut each brussel sprout in half and remove any browned leaves. Transfer them to a large bowl and add olive oil.
  • Then add balsamic vinegar, maple syrup. Add salt, pepper, smoked paprika and mix everything together. 
  • Transfer to a lightly greased baking sheet in a single layer with the cut half facing down. Bake at 400 F degrees for 25 to 30 minutes, until the brussel sprouts are browned and caramelized.
  • Remove pan from oven, add pomegranate and serve the balsamic maple roasted brussel sprouts as a side!

Notes

  1. You may add toasted walnuts for crunch. Toast the nuts separately and add after the brussel sprouts are roasted. 
  2. The time taken for brussel sprouts to roast will depend on the size of the brussel sprouts. The bigger ones will take more time. 

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 470mg | Fiber: 5g | Sugar: 7g | Vitamin A: 917IU | Vitamin C: 97mg | Calcium: 53mg | Iron: 2mg