Best 3 Roasted Brussels Sprouts With A Pomegranate Reduction Recipes

Indulge your taste buds in a culinary journey with our roasted Brussels sprouts adorned with a luscious pomegranate reduction. This symphony of flavors will tantalize your senses and elevate your dining experience. Savor the caramelized notes of the roasted sprouts, perfectly complemented by the vibrant and tangy pomegranate reduction. Our recipe collection features variations to suit every palate, from a classic preparation to a delightful combination with goat cheese and walnuts. Embrace the versatility of this dish as a delectable side or a standalone vegetarian main course. Get ready to embark on a flavor adventure with our roasted Brussels sprouts and pomegranate reduction extravaganza.

Here are our top 3 tried and tested recipes!

ROASTED BRUSSELS SPROUTS WITH CHESTNUTS, POMEGRANATE, AND CIDER REDUCTION

Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction image

This dish can be served warm or at room temperature.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 8

Ingredients

2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup apple cider
3 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
5 ounces roasted and peeled chestnuts, halved (quartered, if large)
1/2 cup pomegranate seeds (from 1 pomegranate)

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.
Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.
Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest

Steps:

Preheat the oven to 375 degrees F.
Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION

Roasted Brussels Sprouts With a Pomegranate Reduction image

If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.

Provided by Dawn Lerman

Categories side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound brussels sprouts, washed, trimmed and halved
2 tablespoons olive oil
Fine sea salt, to taste
1 cup pomegranate juice
1/3 cup sugar (can be maple, brown, date, coconut, granulated)
3 tablespoons pomegranate seeds

Steps:

Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 472 milligrams, Sugar 12 grams

Tips:

Choose firm and brightly colored Brussels sprouts. Avoid any with yellow or brown spots.
Trim the Brussels sprouts by removing the tough outer leaves and the stem end.
Roast the Brussels sprouts at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until they are tender and slightly charred.
Make the pomegranate reduction while the Brussels sprouts are roasting. This will give the reduction time to thicken and develop its flavor.
To make the pomegranate reduction, simply simmer pomegranate juice, sugar, and balsamic vinegar in a saucepan over medium heat until the mixture has reduced by half and thickened.
Toss the roasted Brussels sprouts with the pomegranate reduction and serve immediately.

Conclusion:

Roasted Brussels sprouts with a pomegranate reduction is a delicious and easy-to-make side dish that is perfect for any occasion. The Brussels sprouts are tender and slightly charred, while the pomegranate reduction is sweet and tangy. This dish is sure to please everyone at your table!