Crispy Brussels Sprouts with Sudachi Ponzu Glaze and Pomegranate Seeds
Updated Dec 02, 2025, Published Nov 25, 2025
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A Festive, Flavor-Packed Holiday Side
Brussels sprouts get a delicious upgrade with this vibrant, gluten-free holiday side dish — Crispy Brussels Sprouts with Sudachi Ponzu Glaze and Pomegranate Seeds. The contrast of textures and flavors makes this recipe a showstopper: crispy roasted sprouts tossed in a sweet-tangy glaze, finished with juicy pops of pomegranate for color and freshness.
Table of Contents
- A Festive, Flavor-Packed Holiday Side
- Why You’ll Love This Recipe
- What You’ll Need
- How It Comes Together
- Tips for Perfect Brussels Sprouts
- Why Marukan Sudachi Ponzu Makes It Shine
- More Recipes Using Marukan Products
- Bringing It All Together
- Crispy Brussels Sprouts with Sudachi Ponzu Glaze and Pomegranate Seeds Recipe
The secret ingredient? Marukan Sudachi Ponzu — a bright, citrusy blend of Japanese sudachi juice and soy sauce that brings depth and umami to every bite. Combined with a touch of maple syrup and fresh ginger, it transforms ordinary Brussels sprouts into something truly special.
Perfect for Thanksgiving, Christmas, or any winter gathering, this dish is gluten-free, dairy-free, vegan, and absolutely bursting with festive flair.
Why You’ll Love This Recipe
- Naturally gluten-free and vegan — perfect for all your guests.
- Crispy, caramelized Brussels sprouts with a tangy-sweet glaze.
- Marukan Sudachi Ponzu adds complex citrus flavor with minimal effort.
- Pomegranate seeds provide a gorgeous color contrast and burst of freshness.
Whether you’re serving it alongside a main course or as a stand-alone vegetable centerpiece, these sprouts are a holiday-worthy upgrade that everyone will remember.
What You’ll Need
Ingredients
- 4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 6 tablespoons Marukan Sudachi Ponzu
- 4 tablespoons maple syrup
- 2 tablespoons gluten-free soy sauce or tamari
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- ½ cup pomegranate seeds
Tools
- Baking sheet lined with parchment paper
- Small saucepan
- Mixing bowls
- Whisk
How It Comes Together
Step 1: Roast the Brussels Sprouts
Preheat the oven to 425°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them cut-side down on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until crispy and golden brown.
Step 2: Make the Sudachi Ponzu Glaze
In a small saucepan, combine Marukan Sudachi Ponzu, maple syrup, soy sauce, garlic, and ginger. Bring to a gentle simmer and cook for 2 minutes. Stir in the cornstarch slurry and whisk until thickened, about 1–2 minutes. Remove from heat.
Step 3: Toss and Serve
Transfer the roasted Brussels sprouts to a serving bowl. Drizzle with the warm Sudachi Ponzu glaze and toss to coat evenly. Sprinkle with fresh pomegranate seeds just before serving.
Serves: 8
Tips for Perfect Brussels Sprouts
- Roast cut-side down: This ensures a crisp, caramelized surface and tender centers.
- Use fresh Brussels sprouts: For the best texture and flavor.
- Add the glaze just before serving: It keeps the sprouts crisp and glossy.
- Make ahead: You can roast the sprouts a few hours early and reheat before tossing with the glaze.
Why Marukan Sudachi Ponzu Makes It Shine
The key to this recipe’s bright, balanced flavor is Marukan Sudachi Ponzu. Made with rare Japanese sudachi citrus — smaller and more aromatic than lemon or lime — it brings a refreshing tartness that cuts through the richness of roasted vegetables. The addition of soy sauce (or gluten-free tamari) layers in savory depth, while maple syrup enhances the natural sweetness of the sprouts.
It’s the kind of flavor balance that turns a simple side dish into something restaurant-worthy — elegant enough for a dinner party, easy enough for a weeknight.
More Recipes Using Marukan Products
If you love the flavor of Marukan vinegars and ponzu, try these gluten-free favorites next:
- Tacos al Pastor – A beloved Mexican classic made at home
- Cowboy Candy – A sweet and spicy additional for almost anything
- Yuzu Ponzu Tuna Rolls – Just as good but less expensive than from a restaurant.
Bringing It All Together
These Crispy Brussels Sprouts with Sudachi Ponzu Glaze and Pomegranate Seeds prove that simple ingredients can create extraordinary results. Each bite is a perfect balance of crisp, sweet, tangy, and savory — with a festive pop of pomegranate to make the dish shine.
Serve it warm, straight from the oven, and watch even the Brussels sprouts skeptics come back for seconds.
Crispy Brussels Sprouts with Sudachi Ponzu Glaze and Pomegranate Seeds
Ingredients
- 4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 6 tablespoons Marukan Sudachi Ponzu
- 4 tablespoons maple syrup
- 2 tablespoons gluten-free soy sauce or tamari
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread them cut-side down on the parchment-lined baking sheet.
- Roast for 20–25 minutes, or until crispy and golden brown, flipping halfway through.
- Make the Sudachi Ponzu Glaze: In a small saucepan over medium heat, combine Marukan Sudachi Ponzu, maple syrup, soy sauce, garlic, and ginger. Bring to a simmer and cook for 2 minutes. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and whisk until thickened, about 1–2 minutes. Remove from heat.
- Transfer roasted Brussels sprouts to a serving bowl. Drizzle with the Sudachi Ponzu glaze and toss to coat. Sprinkle pomegranate seeds on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
