Brussels Sprouts with Pomegranate Syrup
Updated Oct 20, 2022, Published Oct 11, 2012
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Brussels Sprouts with Pomegranate Syrup
Ingredients
- 3 pounds Brussels sprouts, , woody ends cut off, outer leaves removed and discarded, sprouts cut in half lengthwise
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt, (increase salt for vegan method)
- ½ teaspoon freshly ground black pepper
- 1 cup pomegranate juice
- 3 tablespoons honey, (for vegan use agave syrup)
- 1 tablespoon fresh lemon juice
- Seeds from 1 pomegranate
Instructions
- Preheat oven to 400ºF. Toss Brussels sprouts with the olive oil, salt, and pepper. Place on a baking sheet in a single layer and cook for 25 minutes or until tender and starting to brown.
- In a saucepan, combine the pomegranate juice, honey, and lemon juice and bring to a boil. Cook until it begins to thicken slightly, about 5 minutes. Let cool (mixture will thicken a bit more as it cools).
- Toss Brussels sprouts with the syrup and pomegranate seeds. Serve warm.
Nutrition
Calories: 107kcalCarbohydrates: 17gProtein: 3gFat: 3gSodium: 321mgPotassium: 485mgFiber: 4gSugar: 9gVitamin A: 855IUVitamin C: 96.9mgCalcium: 50mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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