Gluten Free Brussels Sprouts with Pomegranate Syrup recipe

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

Directions

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.

Servings

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

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