Being in the middle of the holidays, I am so excited for all the food that we will be having. Seriously, my mouth waters thinking about the parties and festivities that will be serving delicious concoctions! Today I’m excited to share with you this fabulous and SO EASY side dish.
I know that brussel sprouts can not only be intimidating, but that not everyone likes them. It’s hit or miss with my kids, and my husband cringes at the site of green vegetables. But when I roasted these for the first time, and my kids smelled them cooking, they got excited and Gracie even ate one right out of the oven while we were testing the firmness of them. She devoured about 10 herself once the glaze was on it. So my family definitely gives this a big thumbs up!
2 lbs fresh brussel sprouts
2 Tablespoons Olive Oil
1/2 cup Pomegranate Vinegar
1/4 cup Light Brown Sugar
Salt & Pepper
Wash your brussel sprouts to start. Once dry, chop in half and place each of them into a bag. Pour the Olive Oil over the top of them along with salt & pepper (about 1/4 teaspoon each is what I used) Close up the bag and shake to fully cover the brussel sprouts.
Empty onto a baking sheet covered in foil to create a more even baking.
Bake at 375º for 25-30 minutes (may need longer based on the size of your brussel sprouts) flipping them half way thru baking.
While they are baking, combine the sugar and vinegar into a small pot and bring to a boil. Boil for 5 minutes, stirring occasionally then remove from heat and let sit & thicken for 10 minutes
Once the brussel sprouts are done, drizzle the glaze over the top and then serve warm.
The addition of the pomegranate vinegar is amazing. It gives it a little tang as well as the sweetness of the fruit. You can also toss in a few pomegranate seeds, craisins, or almonds to give it a little more texture and color.
This is a sponsored post written by me on behalf of Pompeian.
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