Brussels Sprouts with Pomegranate Syrup


  • 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


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.


Serves 12

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brussels Sprouts Dairy Free Magazine Optionally Vegan Pomegranate Syrup
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