Crispy Brussels Sprouts with Sudachi Ponzu Glaze and Pomegranate Seeds
Servings: 8
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
Calories: 172kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 945mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1711IU | Vitamin C: 194mg | Calcium: 110mg | Iron: 3mg
