📝 About This Recipe
Elevate the humble sprout into a sophisticated starter that balances earthy bitterness with a luxurious, tangy sweetness. These Brussels sprouts are roasted at a high heat to achieve a deep caramelization and a satisfying crunch, then tossed in a velvety balsamic reduction. The addition of toasted walnuts and vibrant pomegranate arils adds a festive touch and a complex play of textures, making this the ultimate plant-based appetizer for any elegant gathering.
🥗 Ingredients
The Vegetables
- 1.5 pounds Brussels sprouts (trimmed and halved lengthwise)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder
The Balsamic Reduction
- 1/2 cup Balsamic vinegar of Modena (use a decent quality vinegar)
- 1 tablespoon Pure maple syrup (or honey)
- 1 teaspoon Dijon mustard (for emulsification and tang)
Garnish & Texture
- 1/3 cup Walnut halves (roughly chopped)
- 1/4 cup Pomegranate arils (fresh)
- 1 teaspoon Fresh rosemary (finely minced)
- 1 teaspoon Lemon zest (from half a lemon)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate searing upon contact.
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2
Prepare the sprouts by trimming the woody ends and removing any yellowed or tattered outer leaves. Slice each sprout in half vertically through the stem.
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3
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, kosher salt, black pepper, and garlic powder until every crevice is well-coated.
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4
Carefully remove the hot baking sheet from the oven and spread the sprouts across it. Arrange them so that as many as possible are cut-side down for maximum browning.
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5
Roast for 20-25 minutes. At the 15-minute mark, toss them quickly with a spatula to ensure even cooking, though try to keep most cut-side down.
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6
While the sprouts roast, prepare the glaze. Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat.
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7
Bring the balsamic mixture to a gentle simmer. Reduce the heat to low and cook for 8-10 minutes until the liquid has reduced by half and coats the back of a spoon.
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8
Whisk the Dijon mustard into the balsamic reduction until smooth, then remove from heat and set aside.
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9
In a small dry skillet over medium heat, toast the walnut pieces for 3-5 minutes, shaking frequently, until they are fragrant and golden brown.
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10
Remove the sprouts from the oven when they are tender on the inside and the outer leaves are dark brown and crispy.
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11
Immediately transfer the hot sprouts back to the mixing bowl. Pour the balsamic glaze over them and toss gently to coat.
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12
Add the toasted walnuts, minced rosemary, and lemon zest to the bowl and give it one final, light toss.
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13
Transfer to a warm serving platter and scatter the fresh pomegranate arils over the top for a burst of color and acidity.
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14
Finish with a light sprinkle of flaky sea salt and serve immediately while the textures are at their peak.
💡 Chef's Tips
For the crispiest results, ensure the sprouts are completely dry after washing before adding the oil. Don't overcrowd the pan; if the sprouts are too close together, they will steam rather than roast. If you prefer a bit of heat, add a pinch of red pepper flakes to the initial oil toss. To save time, you can use a high-quality store-bought balsamic glaze, but homemade offers a much brighter flavor profile. If the balsamic glaze becomes too thick as it cools, simply whisk in a teaspoon of warm water to loosen it.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Riesling to cut through the richness. Serve alongside a creamy goat cheese dip or a dollop of whipped ricotta for a luxurious contrast. These make an excellent accompaniment to roasted poultry or a thick-cut pork chop. For a fully vegan spread, serve these as a starter followed by a wild mushroom risotto. Great enjoyed warm, but also holds up well as a room-temperature component of a mezze platter.