Crispy Brussels Sprouts
If you’re looking for a side dish that’s equal parts simple and impressive, this Crispy Brussels Sprouts with Honey-Balsamic Glaze and Pomegranate is a must-try. Roasted in the oven until perfectly caramelized, the Brussels sprouts are finished with a sweet and tangy glaze and topped with fresh pomegranate arils for a pop of color and flavor.
Looking for another great side? Try our Sweet Potato Casserole or our Vegetable Casserole both are awesome recipes for the holidays or any weekend meal.
Why I Love This Recipe
- Roasting vegetables brings out the flavor
- Can be made ahead of time
- The walnuts and pomegranate arils add a wonderful crunch
- Perfect side dish for the holidays
- Love a crispy sprout
Helpful Items for This Recipe
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2 Pack Half Sheet Baking Pans, Non Stick Baking Sheet, 17.5″ x 12″
200 PCS Unbleached Parchment Paper Sheets for Baking 12×16 Inches
Stainless Steel Serving Spoons Set, 6pc, 10-Inch, Includes 3 Large, 3 Slotted
Ingredients in Crispy Brussels Sprouts
The pomegranate seeds and the walnuts are such great additions to the crispy roasted Brussels sprouts. They make this plain dish into something special.
Recipe Ingredients
Brussels sprouts, halved – The star of the recipe, make sure they are patted dry or they won’t roast up nice and crispy.
Olive Oil – Use extra virgin olive oil; it really does make a difference in the taste.
Kosher salt and fresh ground pepper – I always use Kosher salt and freshly ground pepper in my cooking.
Garlic cloves, minced – Use fresh garlic if you can, but you can substitute jarred garlic in a pinch.
Balsamic Vinegar – Use a good-quality balsamic vinegar.
Honey – For that touch of natural sweetness. Can I make it vegan? Absolutely—swap the honey for maple syrup or agave nectar.
Dry mustard powder – Adds a hint of tang to the recipe.
Walnuts, chopped – Pairs perfectly with the Brussels sprouts and adds a little crunch.
Pomegranate seeds – Adds a crunch and a splash of color to the dish.
How to Make Crispy Brussels Sprouts
Preheat oven to 400 degrees. Line a baking sheet with oil or parchment paper.
Trim stems and halve Brussel sprouts. Gently rinse Brussel sprouts, pat dry with a clean towel for extra crispiness.
Spread sprouts out on a sheet pan. Drizzle with olive oil. Sprinkle salt and pepper over sprouts.
Roast in preheated oven for 25–30 minutes, flipping halfway, until edges are browned and crispy.
While sprouts roast, add balsamic vinegar to a small saucepan over medium heat.
Bring to a simmer, then reduce the heat to low. Let it cook down, stirring occasionally, until reduced by about half (10 minutes).
Stir in honey and dry mustard until glossy and slightly thickened. (It will thicken more as it cools.)
Remove Brussels sprouts from the oven.
Top with pomegranate arils and walnuts.
Drizzle generously with warm honey-balsamic glaze.
Little Chef’s Secrets
FAQ’s
Can I use frozen Brussels sprouts? Fresh is best for crispiness, but you can use frozen in a pinch. Just thaw, pat them dry very well, and expect them to be less crispy.
Can I make the honey balsamic glaze ahead of time? Yes! Make it up to 5 days in advance and store in the fridge. Reheat gently before drizzling.
What if my glaze gets too thick? Whisk in a splash of warm water or more balsamic vinegar to loosen it up.
Can I reheat Brussels sprouts? Yes, reheat in a hot oven (400°F) for 5–7 minutes to bring back the crispiness. Avoid the microwave, which makes them soggy.
What proteins pair well with this side dish? These sprouts pair beautifully with roast chicken, turkey, pork tenderloin, beef or salmon.
Crispy Brussels Sprouts
Ingredients
Equipment
Method
- Preheat oven to 400 degrees. Line baking sheet with oil or parchment paper.
- Trim stems and halve Brussel sprouts. Gently rinse the Brussel sprouts, pat dry with a clean towel for extra crispiness.
- Spread sprouts out on sheet pan. Drizzle with olive oil. Sprinkle Kosher salt and fresh ground pepper over sprouts.
- Roast in pre-heated oven for 25–30 minutes, flipping halfway, until edges are browned and crispy.
- While sprouts roast, add balsamic vinegar to a small saucepan over medium heat.
- Bring to a simmer, then reduce heat to low. Let it cook down, stirring occasionally, until reduced by about half (10 minutes).
- Stir in honey and dry mustard until glossy and slightly thickened. (It will thicken more as it cools.)
- Remove Brussels sprouts from oven.
- Drizzle generously with warm honey-balsamic glaze.
- Top with pomegranate arils and walnuts.
