Roasted Brussels Sprouts with Pomegranate Balsamic Pearls and Pecans

Brussels sprouts get a bad rap, mostly because people boil them into sad little cabbages. But roast them until they're crispy and caramelized, then hit them with pomegranate balsamic pearls? Game changer. This is the side dish that converts Brussels sprouts haters into Brussels sprouts evangelists.

Ingredients

Serves 6-8

• 1kg/2.2lbs Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 100g/¾ cup pecans, roughly chopped

• 3-4 tablespoons Sticky Balsamic Pomegranate Pearls

• 60ml/¼ cup Sticky Balsamic Pomegranate Vinegar

• 2 tablespoons maple syrup

• 60g/½ cup pomegranate seeds (arils)

• 2 tablespoons fresh parsley, chopped

• Flaky sea salt for finishing

Instructions

Step 1: Prep Your Sprouts
Preheat your oven to 220°C/425°F. Trim the ends off your Brussels sprouts and cut them in half lengthwise. Remove any loose or damaged outer leaves (but save the pretty ones—they get extra crispy).

Step 2: Season and Toss
In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Make sure every sprout is coated. Spread them out on a large baking sheet in a single layer, cut side down. This is crucial—cut side down means maximum caramelization.

Step 3: Roast Until Crispy
Roast for 25-30 minutes, shaking the pan halfway through. You want them golden brown and crispy on the edges, tender in the middle. If they're not crispy enough, give them another 5 minutes.

Step 4: Toast Those Pecans
While the sprouts are roasting, toast your pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Watch them carefully—they go from perfect to burnt in about 30 seconds. Set aside.

Step 5: Make the Glaze
In a small saucepan, combine the Sticky Balsamic Pomegranate Vinegar and maple syrup. Simmer over medium heat for 5-6 minutes until it's slightly thickened and syrupy. This is your flavour bomb.

Step 6: Bring It All Together
Transfer the roasted Brussels sprouts to a serving bowl. Drizzle with the pomegranate balsamic glaze and toss gently. Add the toasted pecans and pomegranate seeds. Now for the showstopper—scatter those Sticky Balsamic Pomegranate Pearls all over the top. Finish with fresh parsley and a pinch of flaky sea salt.

Pro Tips

Don't Crowd the Pan: If your Brussels sprouts are touching too much, they'll steam instead of roast. Use two baking sheets if you need to.

Cut Side Down: Always place the cut side down on the pan. That's where the caramelization magic happens.

High Heat is Key: Don't be tempted to lower the oven temperature. High heat = crispy sprouts. Low heat = mushy sprouts.

Fresh Pomegranate: If you can't find fresh pomegranate seeds, dried cranberries work in a pinch, but fresh is definitely better.

Why This Recipe Works

The combination of sweet (maple syrup, pomegranate), tangy (balsamic), nutty (pecans), and those little bursts of intense flavour from the pomegranate pearls creates a side dish that's anything but boring. The pearls add texture and surprise—every few bites, you get that pop of concentrated pomegranate balsamic that makes your taste buds wake up and pay attention.

Make-Ahead Tips

You can trim and halve the Brussels sprouts the day before and store them in the fridge. The glaze can also be made ahead and reheated. Just don't roast the sprouts until the day of—they're best served fresh from the oven.

Variations

Add Bacon: Crispy bacon crumbles would be incredible here. Cook 4-5 slices until crispy, crumble, and toss with the sprouts.

Try Different Nuts: Walnuts or hazelnuts work beautifully instead of pecans.

Make It Vegan: This recipe is already vegan! Just double-check your balsamic is vegan-friendly (most are).

Serving Suggestions

This pairs perfectly with roasted turkey, glazed ham, or even a simple roasted chicken. It's substantial enough to be a vegetarian main if you serve it over quinoa or wild rice.

Final Thoughts

If you've got Brussels sprouts skeptics at your Thanksgiving table, this is the recipe that'll convert them. Crispy, sweet, tangy, nutty, and those pomegranate pearls? They're the surprise element that makes this dish unforgettable. Plus, it looks absolutely gorgeous on the table—those jewel-like pearls and pomegranate seeds make it Instagram-worthy before anyone even takes a bite.