Crispy Brussels Sprouts Recipe
Balsamic Reduction, Pomegranate Seeds
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts, trim the stems, and cut them in half.
- 2
Season the Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until they are crispy and golden brown, stirring halfway through.
- 4
Make the Balsamic Reduction
While the Brussels sprouts are roasting, pour the balsamic vinegar into a small saucepan over medium heat. Bring it to a simmer and let it reduce by half, stirring occasionally until it thickens to a syrupy consistency (about 10-15 minutes). Set aside.
- 5
Serve
Once the Brussels sprouts are roasted, remove them from the oven and drizzle with the balsamic reduction. Top with pomegranate seeds before serving.