Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

❤️💚😍 Balsamic Glazed Brussels Sprouts with Pomegranate Seeds are a simple, flavorful side that works for holiday dinners or any time you crave crisp, roasted Brussels sprouts. A quick homemade balsamic glaze coats each sprout in a tangy-sweet finish while roasting keeps the edges caramelized and crisp.

Crispy Balsamic Brussels Sprouts

This roasted Brussels sprouts recipe is easy to prepare and ready in about 35–45 minutes. The technique of roasting the sprouts first, then tossing them in a balsamic-honey reduction and returning them to the oven for a short second roast, helps the glaze cling and bake into the sprouts without losing crispness.

The result is a vegetable side that’s both savory and slightly sweet, with a bright pop of color and freshness from pomegranate seeds. It’s equally suited to casual weeknight dinners and holiday menus like Thanksgiving, Christmas, or New Year’s gatherings.

Ingredients in Balsamic Glazed Brussels Sprouts

To make these honey-balsamic Brussels sprouts you will need:

• 1.5 to 2 pounds fresh Brussels sprouts — do not use frozen if you want them crisp
• 3 to 4 tablespoons extra virgin olive oil (or avocado oil)
• 4 cloves fresh garlic, finely minced or pressed
• 1 teaspoon Kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• ⅓ cup balsamic vinegar
• 1 to 2 tablespoons honey (maple syrup can be substituted)
• ½ teaspoon fresh or dried thyme (optional)
• ⅔ cup fresh pomegranate seeds (arils)

Tip: If you prefer, make a larger batch of balsamic glaze ahead of time and store it in the refrigerator for drizzling over salads, fish, or chicken.

How to Make Balsamic Glazed Brussels Sprouts

1. Preheat the oven to 400°F (use Convection if available). Line a baking sheet with aluminum foil for easier cleanup. Trim the tough ends from the Brussels sprouts and halve them; some outer leaves may fall off and that’s fine.
2. In a large bowl, whisk together the olive oil, minced garlic, salt, and pepper. Add the halved sprouts and toss to coat evenly.
3. Arrange the sprouts cut side down on the prepared sheet pan and roast for 20–25 minutes (start checking at 15 minutes if using Convection). They’re ready when the undersides are nicely browned and crisp and the insides are tender.
4. While the sprouts roast, make the balsamic glaze. In a medium, high-sided saucepan combine the balsamic vinegar and honey. Bring to a gentle boil over medium-low heat, whisking occasionally, and allow it to reduce until it coats a spoon and has the consistency of runny honey (about 8–12 minutes). Watch closely so it doesn’t over-reduce.
5. When the sprouts are roasted, return them to the large bowl and drizzle with the balsamic glaze (use as much as you like). Place them back on the sheet pan, this time cut side up. Sprinkle with thyme if using.
6. Roast for an additional 7–10 minutes, watching closely so the glaze doesn’t burn. The sprouts are done when fork-tender and crisp on the outside.
7. Remove from the oven, transfer to a serving bowl, add the pomegranate seeds, toss gently to combine, and serve immediately. For added crunch, slivered almonds, pine nuts, walnuts, or pecans can be sprinkled on top in place of or alongside the pomegranate seeds.

What to Serve with Balsamic Brussels Sprouts

These glazed Brussels sprouts pair well with roasted or baked main dishes and classic holiday sides. Suggested companions include roasted turkey, whole roasted or slow-cooked chicken, honey baked ham, honey Dijon salmon, mashed potatoes, gravy, and savory stuffing. The sweet-tart glaze and bright pomegranate arils add contrast to richer mains and creamy sides.

Nutrition (Approximate)

Serving: 1 serving | Calories: 188 cal | Carbohydrates: 23 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 8 g | Sodium: 389 mg | Fiber: 5 g | Sugar: 13 g

Nutrition information is automatically calculated and should be used as an approximation.

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