Pomegranate Glazed Brussels Sprouts

5 from 2 reviews

Serves 4-5


  • 1 pound (450g) brussels sprouts
  • 1 and 1/2 tablespoons pomegranate molasses (use 2 tablespoons if you want it to be sweeter)
  • 1/2 tablespoon white balsamic vinegar (regular balsamic vinegar works also)
  • 1 tablespoon olive oil
  • salt to taste
  • pomegranate arils (optional)
  • toasted pine nuts (optional)


  1. Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
  2. Chop off the bottom part of the brussels sprouts, and chop them in half.
  3. In a medium bowl, mix the brussels sprouts and all the other ingredients together.
  4. Bake for about 20 to 25 minutes, or until the brussels sprouts have browned. My brussels sprouts were pretty small, so they were done in 20 minutes.
  5. Serve with some fresh pomegranate arils and toasted pine nuts. Best served warm!