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Roasted Brussels Sprouts with Balsamic Fig Glaze and Pomegranate

A vibrant dish of roasted Brussels sprouts tossed in a luscious balsamic fig glaze and topped with pomegranate seeds, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Roasted Brussels Sprouts
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • Pomegranate seeds (for garnish)
For the Balsamic Fig Glaze
  • 1 cup balsamic vinegar
  • ½ cup dried figs, chopped
  • 1 tablespoon honey (optional, for sweetness)

Method
 

Preparation
  1. Preheat your oven to 400°F (about 200°C).
  2. Place the halved Brussels sprouts in a large bowl and drizzle with olive oil. Toss them until they’re well-coated. Add salt and pepper to taste.
Roasting
  1. Spread the Brussels sprouts onto a baking sheet in a single layer. Bake in the preheated oven for about 20 to 25 minutes, or until they’re golden brown and crispy.
Making the Glaze
  1. In a small saucepan, combine the balsamic vinegar and chopped figs. Bring it to a soft boil over medium heat, then reduce to a simmer. Allow it to thicken for about 10 minutes, stirring occasionally. If desired, add honey for sweetness.
Combining and Plating
  1. Once the Brussels sprouts are done roasting, drizzle them generously with the fig glaze. Top with pomegranate seeds and serve.

Notes

Don’t skip the Pomegranate for added crunch and antioxidants. If glaze is too thick, whisk in a splash of water. Other veggies like carrots or parsnips can be mixed in for a medley.