Brussel Sprouts & Pomegranate Balsamic Reduction

Brussel Sprouts & Pomegranate Balsamic Reduction


Serves 4-5

Brussel sprouts

  • 2-3 lbs Brussel sprouts
  • 1 ½ Tbsp olive oil
  • 2-3 cloves of garlic, crushed
  • ½ tsp sea salt
  • 1/4 tsp black pepper
  • 1 stem fresh rosemary

Pomegranate Balsamic Reduction

  • ½ C balsamic vinegar
  • 2 Tbsp. pomegranate preserve
  • salt & pepper to taste

Top with:

  • Goat cheese
  • Toasted pecans
  • Pomegranate seeds

Directions: Slice off stem stub on Brussel sprout, cut in half. Mix Brussel sprouts with olive oil, garlic, pepper, and salt. Bake for 25 min at 350 degrees on non-stick tray, then broil for 5-7 min at 350 degrees, watch closely to protect from burning. Wait until beautiful roasted caramelization appears. Pull out of over and set aside to rest. Pomegranate Balsamic Reduction: whisk ingredients in sauce pan and set on medium heat for 10-15 min, stirring occasionally, to reach thick sauce consistency. If too thick, add a little more balsamic vinegar. Drizzle on top of Brussel sprouts and top with toasted pecans, goat cheese, and pomegranate seeds. Enjoy!


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