Brussels Sprouts with Pomegranate Syrup
Servings: 12 servings
Calories: 107kcal
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: 107kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Sodium: 321mg | Potassium: 485mg | Fiber: 4g | Sugar: 9g | Vitamin A: 855IU | Vitamin C: 96.9mg | Calcium: 50mg | Iron: 1.7mg