Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze are a delicious side dish that's made with just a few simple ingredients.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 33

Total Time 48

Servings servings

Calories 379kcal

Preheat the oven to 375ºF.
Wash and trim the Brussels sprouts and cut them in half.
1 ½ pounds fresh Brussels sprouts
Place the cut Brussels sprouts on a roasting dish.
Drizzle with olive oil and toss to coat.
3 tablespoons extra virgin olive oil
Sprinkle with salt and pepper.
Salt, Ground black pepper
Roast for 15 minutes then toss. Drizzle with a little more oil if necessary.
Sprinkle the chopped pistachios over the top.
½ cup shelled unsalted pistachios
Continue roasting for another 10 minutes.
Meanwhile make the balsamic glaze.
Add the balsamic vinegar and brown sugar to a medium saucepan and stir to combine.
1 cup balsamic vinegar, ¼ cup brown sugar
Cook over a low heat until the sugar has dissolved, stirring regularly.
Increase the heat to medium-low and bring to a simmer.
Cook for about 8 minutes, stirring occasionally, or until the balsamic vinegar has reduced by half
and has thickened enough to coat the back of a spoon.
Remove from the heat and set aside to cool.
Once the sprouts have roasted, remove from the oven and sprinkle with thyme and pomegranate seeds.
½ cup pomegranate seeds, A few sprigs of thyme
Transfer to a serving platter and drizzle with the balsamic glaze. Serve immediately.