Roasted Baby Brussels Sprouts with Maple Pomegranate Dressing

Roasted Baby Brussels Sprouts with Maple Pomegranate Dressing

DATE: September 27, 2022
  • dinner
  • meal type
Brussels sprouts are one of my favorite fall vegetables. There’s a large organic farm near my home and they always have baby Brussels on hand this time of year. The smaller size allows them to cook and brown faster in the oven. They are also easier to trim and clean before baking. In this recipe, the dressing is what adds a delicious twist. I use pomegranate vinegar which imparts not only the tartness we love from this fruit but is loaded with nutritional benefits. Pomegranate is a staple in Mediterranean diets and so I paired the Brussels sprouts with my Healthy On You® Moroccan “Round the Clock” spice Blend. This recipe can be modified by adding lots of other goodies at the end like chopped, roasted walnuts or uncured crunchy pancetta. Experiment and enjoy!
  • Serves: 6
Accent Graphic
Accent graphics

Featured product

Moroccan 'Round the Clock

Moroccan 'Round the Clock

Moroccan Spice
Ingredient Graphic
  • 1 lb baby Brussels sprouts, washed, trimmed and split in half
  • 2 tbsp olive oil
  • 1½ tbsp Healthy On You® Moroccan 'Round the Clock spice Blend
  • ½ cup pomegranate vinegar (I use a local brand from the Temecula Olive Oil Company)
  • 2 tbsp maple syrup
  • ½ cup pomegranate seeds
  • 1 tsp sea salt
  • fresh cracked pepper

Directions

  1. Pre-heat oven to 400°F
  2. Line a 9x13 baking sheet with parchment paper and set aside.
  3. In a large bowl, add the Brussels sprouts, olive oil and, Moroccan 'Round the Clock spice blend and sea salt. Mix well so every Brussels sprout is coated with the olive oil and spices.
  4. Place the Brussels sprouts on the prepared baking sheet and bake for 30 minutes. Shake the pan and toss the Brussels sprouts halfway through so they cook evenly. They will be browned and tender when done.
  5. While the Brussels sprouts cook, make the dressing by adding the pomegranate vinegar and the maple syrup to a small saucepan and bring to a boil.
  6. lower the heat and allow the dressing to reduce by half.
  7. Remove from heat and set aside to cool.
  8. When the Brussels sprouts are cooked, remove from the oven, return to the large bowl and pour the dressing over them and toss.
  9. Sprinkle with the pomegranate seeds and serve. This recipe is just as delicious served at room temperature!

Recommended Recipes

Crispy Kalette Salad with Garlic and Pomegranate

while my zaatar gently weeps

Years ago I had a few Kalette plants that outlasted every other vegetable in my garden and grew like trees. It’s been difficult to find that particular variety these days, but I am lucky enough to have a great organic farm nearby and when I stopped in, they had kalettes. Kalettes are also known as kale sprouts and they are delicious when seasoned and roasted.

View Recipe
  • dinner
  • low-crab
  • vegetarian
Crispy Kalette Salad with Garlic and Pomegranate

Saffron and Tomato Risotto with Roasted Vegetables

saffron and winding road

This Saffron Risotto is inspired by the Milanese versions that are lighter, omitting the heavy cream. It’s simple, luxurious, brightly colored and rich in flavor. The vegetable topping is versatile so use whatever fresh seasonal vegetables you have on hand to great this delicious topping.

View Recipe
  • dinner
Saffron and Tomato Risotto with Roasted Vegetables

Flavorful Fish Bake with Roasted Vegetables

fish you were here

We are taking your average fish dinner to an all-new level! This delicious sheet pan-roasted fish and vegetables is just what the doctor ordered for busy families who are keeping it healthy on a weeknight timeline! This sheet pan is full of flavor with red onions, garlic, fennel, potatoes and leeks-all of our favorite savory veggies in one meal. We used rockfish fillets in this photo. Rockfish is very similar to snapper fish. Any skinless white fish fillet will work well in this recipe.

View Recipe
  • dinner
Flavorful Fish Bake with Roasted Vegetables
here comes the yum