Introducing the perfect fall dish: Roasted Brussels Sprouts with Maple Caramelized Walnuts & Pomegranate Seeds!
Quite a big name for a quick and simple one pan oven roasted side that will have the fam oohing and aahing! I kind of feel that it’s my civic duty to remind you that Thanksgiving is only 33 days away... So maybe bookmark this and save yourself some planning stress? Just a modest but very convinced suggestion because these are good. Really good. Like converting Brussels sprouts haters good. Imagine these next to a few juicy slices of turkey (or tofurkey, for that matter!), some homemade gravy and a generous helping of cranberry sauce!
Not mentally ready for Thanksgiving yet? That’s ok, we’ll give you another week or two! 😉
1,5 pounds (700 g) trimmed Brussels sprouts
3 large cloves garlic
1/4 cup extra virgin olive oil
1/2 tbsp flaky sea salt plus more to taste
1/4 cup maple syrup
1/2 cup coarsely chopped walnut kernels
1/2 cup pomegranate seeds
Freshly ground pepper
Preheat oven to 425 F (200 C).
Line a baking sheet with parchment paper.
Cut Brussels sprouts in half.
Thinly slice garlic cloves.
On the baking sheet, combine the halved sprouts, garlic, olive oil and flaky sea salt. Toss until the sprouts are lightly and evenly coated. Spread the sprouts out in an even layer with their flat sides facing down.
In a small bowl, combine the walnuts and maple syrup.
Spoon the walnuts in between the sprouts on the baking sheet. Drizzle the remaining maple syrup over the sprouts.
Roast the the sprouts until they are tender and deeply golden on the edges, about 20 to 25 minutes.
Remove from the oven and let cool slightly. Sprinkle the pomegranate seeds over the sprouts and walnuts. Toss gently, add freshly ground pepper and more flaky sea salt to taste and serve immediately.