I have officially figured out a way to make everyone LOVE Brussels sprouts and you will want these on your table as soon as possible – Thanksgiving or Christmas dinner perhaps?! Just double or triple the recipe to feed as many people as you have over to celebrate.
The trick to perfect Brussels sprouts is a two-step process. First, you roast the Brussels in a really hot oven. Then, you toss them with maple syrup on the stovetop. Pecans and pomegranate seeds add texture and color and flavor! You can also leave them out all together or swap the pecans for walnuts. Whatever you do, the key is the maple toss in the pan after roasting.
Maple Caramelized Brussels Sprouts with Pecans and Pomegranates
- 2 dozen Brussels sprouts, cut in half
- 2 shallots, cut into thin rings
- 1 clove of garlic, pressed
- 1/4 cup toasted pecans, chopped
- 1/4 cup pomegranate seeds
- 2 tablespoons maple syrup
- Olive oil
Preheat the oven to 425 and line a baking sheet with parchment. Toss the Brussels sprouts with a tablespoon of oil and season with salt. Roast for 20 minutes, until the Brussels looked charred.
In the meantime, heat a pan over medium low. Add a tablespoon of oil and the shallots and garlic. Season with salt. Cook until the shallots are very soft and translucent.
Add the pecans, pomegranate seeds and maple syrup.
Add the Brussels sprouts and toss to coat everything with the maple. Cook until the maple is bubbly and everything is heated through.
Enjoy warm or room temperature.