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A bowl of Roasted Brussels Sprouts with Balsamic and Pomegranate Seeds

Roasted Brussels Sprouts with Balsamic and Pomegranate Seeds

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup pomegranate seeds

Instructions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil. 

  2. Toss Brussels sprouts, 1 tablespoon olive oil, the salt, and pepper in a large bowl. Spread into a single layer on prepared baking sheet.

  3. Bake for 20 to 25 minutes or until Brussels sprouts are tender and browned.

  4. Toss warm Brussels sprouts with remaining 1 tablespoon olive oil, the vinegar, and honey in a serving bowl, and sprinkle with pomegranate seeds. Serve immediately.