Apple Cider Glazed Brussels Sprouts with Pomegranate and Walnuts Recipe
These Apple Cider Glazed Brussels Sprouts are a deliciously tender and caramelized vegetable side dish, enhanced with a sweet cider reduction, crunchy toasted walnuts, and vibrant pomegranate arils for a perfect balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 2 pounds Brussels Sprouts, Trimmed & Halved
- 4 Tablespoons Olive Oil
- Salt & Pepper To Taste
- 1 1/2 cups Apple Cider
- 1/2 cup Pomegranate Arils
- 1/2 cup Lightly Toasted Walnuts
Instructions
- Preheat, oven to 375 degrees F.
- Prepare Baking Sheet, line a large baking sheet with aluminum foil.
- Season Sprouts, spread the sprouts over the baking sheet, drizzle with the olive oil and season with salt and pepper.
- Coat Sprouts, toss the sprouts to coat with the oil.
- Roast Initial, roast the sprouts for 15 minutes.
- Continue Roasting, stir, to move the sprouts around and continue to roast until lightly browned and tender when pierced with the tip of a sharp knife.
- Reduce Cider, while the sprouts are roasting, reduce the cider in a pot over medium high heat until thickened and reduced to about 1/4 cup.
- Combine, when the sprouts are finished, place in a bowl along with the pomegranate arils and walnuts and pour the cider on top.
- Toss and Serve, toss, then serve warm.