Prepare to transform your perception of Brussels sprouts from bland and boring to absolutely mind-blowing! This Ginger Balsamic Roasted Brussels Sprouts with Pomegranates recipe is not just a side dish - it's a culinary adventure that will tantalize your taste buds and make vegetable lovers out of even the pickiest eaters. Imagine crispy, caramelized sprouts glazed with a tangy ginger-balsamic mixture, topped with jewel-like pomegranate seeds that burst with sweet-tart goodness in every bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 1/2 cup pomegranate seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by trimming off the tough stem ends and cutting each sprout in half lengthwise. Ensure all sprouts are roughly similar in size for even roasting.
- In a large mixing bowl, whisk together olive oil, balsamic vinegar, and freshly grated ginger to create a flavorful marinade. The combination will provide a tangy and aromatic base for the Brussels sprouts.
- Add the halved Brussels sprouts to the bowl and toss thoroughly, ensuring each sprout is evenly coated with the ginger-balsamic mixture. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. This positioning will help achieve maximum caramelization and crispy edges.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure even browning. The sprouts should be golden brown and crispy on the edges when done.
- Remove from the oven and immediately transfer to a serving platter. While still hot, sprinkle fresh pomegranate seeds over the roasted Brussels sprouts for a burst of color and sweet-tart flavor.
- Serve immediately as a vibrant side dish, allowing the warmth of the roasted sprouts to slightly soften the pomegranate seeds and create a delightful temperature contrast.
Tips
- Size Matters: Ensure all Brussels sprouts are cut to similar sizes for even roasting. This guarantees uniform cooking and maximum crispiness.
- Cut-Side Down: Always place sprouts cut-side down on the baking sheet. This technique creates those irresistible crispy, caramelized edges that make this dish a showstopper.
- Don't Overcrowd: Give your sprouts space! Overcrowding the baking sheet will steam the vegetables instead of roasting them, preventing that desirable crispy texture.
- Fresh is Best: Use freshly grated ginger for the most vibrant flavor. Pre-ground ginger simply can't compare to the zingy punch of fresh root.
- Serve Immediately: The magic of this dish is in its temperature and texture. Serve right after roasting to enjoy the maximum contrast between crispy sprouts and juicy pomegranate seeds.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
