Gluten Free Brussels Sprouts with Pomegranate Syrup recipe


  • 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

The slightly tart, slightly sweet pomegranate syrup is a lovely contrast to the roasted Brussels sprouts. The red and green makes for a fitting holiday presentation. If your pomegranate syrup thickens too much as it cools, simply reheat for a few  seconds in the microwave before tossing with the roasted sprouts.

Written by Carol Kicinski

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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