The Balsamic Glaze on these Roasted Brussels Sprouts will turn any brussels sprout hater to a lover. The pop of pomegranate make this perfect for the holidays! Easy, low in calories, healthy, and absolutely delicious!
Happy Hump Day (aka Wednesday) folks! I thought I would make today an extra special day with something that makes me really happy. Brussels Sprouts. Hands down one of my favorite vegetables to eat around this time of year is brussels sprouts!
The funny thing is I rejected these beauties for the longest time. They had a “bad rap” growing up as the stinky disgusting small cabbage that no one knew how to cook properly so they always turned out nasty. Oh… how I was wrong.
Brussels Sprouts have quickly become a favorite of mine. I love them pan seared, shaved, grilled, and roasted. But when you combine my love of brussels sprouts with my obsession of Balsamic Vinegar. Glorious, Delectable, Mind Blowingly good things begin to happen. Namely these Balsamic Roasted Brussels Sprouts and Asapargus.
Where did the asparagus come from you ask?
Well, everything I make here on JHE is something that we literally eat right after I photography it. And though I LOVE brussels sprouts to earth and back my son does not. So asparagus it is, because he just picks those up and eats them by the spear.
This dish is guaranteed to be on my Thanksgiving and Christmas table this holiday season.
Sorry, spoiler alert for those of you reading who are coming over! 🙂
The flavor profile with the sweet balsamic vinegar and earthy vegetables combined with a pop of pomegranate is delicious. You’ll have a hard time stopping at one serving.
These Balsamic Roasted Brussels Sprouts take 30 minutes to make, but really the oven is doing most of the work. They can easily be made the day ahead … ahem… meaning your life got even easier! They are gluten free and the balsamic glaze is swoon worthy!
I cannot wait for ya’ll to try this recipe. It holds a special place in my heart because it’s two of my favorite things – I know it will quickly become a favorite of yours as well.
PS. one of my tips when roasting brussels sprouts is laying them on the pan flesh side down first so that the inside gets nice and caramelized, that’s how all the balsamic flavor is locked into the sprouts! Bon Appetite my friends!
- Serves: 6-8
- Serving size: ½ cup
- Calories: 61
- Fat: 2 g
- Carbohydrates: 10 g
- Sugar: 4 g
- Sodium: 305 mg
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
- 1 bunch of asparagus, cut into 1" strips
- 20 oz. brussel sprouts, halved
- 4 tablespoons balsamic vinegar (get a good balsamic!!)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- ¼ cup pomegranate seeds
- Preheat oven to 400.
- Add brussel sprouts, asparagus, balsamic vinegar, olive oil, sea salt, and ground pepper to a bowl. Toss to mix. Let sit for 5 minutes to let things soak in.
- Spread mixture on a baking sheet and bake for 20 minutes.
- Remove from oven and top with pomegranate seeds.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!