Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Oh, I absolutely love how this Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe turns out every single time! The caramelized edges from roasting, paired with the sweet maple syrup and tangy mustard glaze, create a flavor combination that’s truly irresistible. Plus, the crunchy pistachios and juicy bursts of pomegranate make each bite exciting, adding that perfect little pop of texture and freshness.

This recipe works amazingly well as a holiday side dish or anytime you want to jazz up your usual veggies. Honestly, I discovered this trick when trying to make Brussels sprouts more appealing to picky eaters at my family dinners – and now they go crazy for it just like I do! I’ll walk you through the whole process so you get that same lovely balance of sweet, tangy, nutty, and fresh flavors that make this dish special.

Ingredients You’ll Need

All the ingredients for this Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe come together to create a harmonious dish. It’s worth buying fresh Brussels sprouts and quality maple syrup for the best flavor, plus I recommend using raw pistachios for that great crunch.

• Brussels sprouts: Look for small to medium-sized ones — they roast more evenly and develop better caramelization.
• Maple syrup: A pure 100% maple syrup is key for natural sweetness without any weird aftertaste.
• Dijon mustard: Adds a tangy zip that balances the sweetness brilliantly; I like bold Dijon for this.
• Kosher salt and pepper: Essential for seasoning – don’t be shy here to bring out the sprouts’ natural flavor.
• Pistachios: Finely chopped for texture; I use unsalted raw ones so the salt on the sprouts shines through.
• Pomegranate arils: These juicy bursts brighten the dish and add a festive pop of color.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I like to mix things up sometimes with this Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe, so don’t be afraid to personalize it! A little creativity here can make it perfect for your family’s taste or dietary needs.

• Swap nuts: If you’re not a pistachio fan, toasted pecans or walnuts also add a lovely crunch and complement the sweetness.
• Spicy kick: Add a pinch of red pepper flakes to the maple-mustard glaze to give the sprouts a subtle heat.
• Make it vegan: This recipe is naturally vegan but double-check your mustard and maple syrup labels to be sure.
• Seasonal twist: Swap pomegranate arils with dried cranberries in winter or fresh diced apples in fall for fun variations.

How to Make Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Step 1: Prep Your Brussels Sprouts for Maximum Flavor

Start by preheating your oven to 425°F (220°C). While it heats, trim off the ends of your Brussels sprouts and cut them in half or quarters if they’re large. Removing the tough stem and cutting them evenly helps the sprouts roast uniformly and get those irresistible crispy edges. Spread them out on one or two baking sheets — overcrowding them will cause steaming rather than roasting, and that’s the last thing we want!

Step 2: Whisk Together the Glaze and Coat Evenly

In a small bowl, whisk 2 tablespoons of pure maple syrup with 1 tablespoon of Dijon mustard until completely blended. This sweet and tangy glaze is the star here! Drizzle it all over the Brussels sprouts and toss them gently but thoroughly, making sure every sprout gets a nice coating. Don’t forget to sprinkle a generous pinch of kosher salt and freshly ground black pepper on top — seasoning is the secret to unlocking all those layers of flavor.

Step 3: Roast Until Perfectly Caramelized

Place the sheet pans in the oven and roast the Brussels sprouts for 20-25 minutes. I like to toss them once halfway through cooking so they brown evenly and develop crispy edges all around. Keep a close eye near the end — you want a deep golden caramelization but don’t let them burn. That color and sweet roastiness make the dish sing!

Step 4: Finish with Pistachios and Pomegranate

Once roasted, transfer the Brussels sprouts to a serving platter and sprinkle with ¼ cup of chopped pistachios and about 2 tablespoons of pomegranate arils. The nuts add a delicate crunch while the pomegranate’s jewel-like gems bring brightness and a refreshing burst in each mouthful. Serve this immediately while warm for the best texture contrast and fresh flavor.

How to Serve Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Garnishes

I personally love to garnish with a little extra handful of pistachios and pomegranate arils right before serving to brighten the colors and textures even more. Sometimes a light drizzle of extra maple syrup or a sprinkle of fresh chopped parsley on top adds a nice final touch for presentation and flavor balance.

Side Dishes

This recipe pairs beautifully with roasted chicken or pork tenderloin for a hearty meal. It also complements grain bowls featuring quinoa or farro, or you could serve it alongside mashed potatoes or creamy polenta for a comforting holiday dinner that impresses every time.

Creative Ways to Present

For special occasions, I like to serve the Brussels sprouts on a large wooden board with scattered pistachios, pomegranate arils, and sprigs of fresh rosemary for a rustic, festive vibe. Alternatively, use a pretty white platter to really make the jewel tones pop, adding edible flowers like nasturtiums for an eye-catching centerpiece that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the Brussels sprouts from getting soggy, I wait to add the pistachios and pomegranate until right before reheating or serving again.

Freezing

Freezing roasted Brussels sprouts can be a bit tricky because their texture changes when thawed. I’ve found it best to freeze them without the pistachios and pomegranate on a baking sheet first, then transfer to a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat gently.

Reheating

The best way to reheat is in a preheated oven at 350°F (175°C) for about 10 minutes to revive that roast crispiness. Microwave reheating works in a pinch, but you’ll lose some crisp texture. Add fresh pistachios and pomegranate right after reheating to restore that lovely crunch and freshness.

FAQs

Final Thoughts

This Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe has become a staple in my kitchen because it’s just so reliable and delicious. I love how it feels both cozy and elevated, making even a humble vegetable the star of the plate. If you want to impress friends, add a little festive spirit to weeknight dinners, or just enjoy a balanced, tasty side, give this a try—I promise you’ll be reaching for seconds, just like my family does!

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