Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe
This Roasted Maple Mustard Brussels Sprouts recipe is a delightful blend of sweet and tangy flavors, perfectly complemented by crunchy pistachios and vibrant pomegranate arils. Ideal as a side dish, these caramelized Brussels sprouts are oven-roasted to tender perfection, making for a colorful and wholesome addition to your meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Vegetables
- 2 pounds Brussels sprouts, halved or quartered and stems removed
Sauce
- 2 tablespoons Specially Selected 100% Pure Maple Syrup
- 1 tablespoon Burman’s Dijon Mustard
Seasonings
- Kosher salt, to taste
- Black pepper, to taste
Toppings
- 1/4 cup chopped Southern Grove Pistachios
- 2 tablespoons pomegranate arils
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting the Brussels sprouts evenly and caramelizing their exterior.
- Prepare the Brussels Sprouts: Arrange the halved or quartered Brussels sprouts evenly on one or two sheet pans, ensuring they are spread out for optimal roasting and crispness.
- Make the Maple Mustard Dressing: In a small bowl, whisk together the pure maple syrup and Dijon mustard until well combined, creating a sweet and tangy glaze.
- Coat the Brussels Sprouts: Drizzle the maple mustard mixture over the Brussels sprouts and toss thoroughly to evenly coat each piece, then sprinkle with kosher salt and freshly ground black pepper to enhance the flavors.
- Roast: Place the sheet pans in the preheated oven and roast for 20 to 25 minutes, stirring once or twice during cooking to ensure even browning and prevent burning.
- Finish and Serve: Once roasted to a golden brown and tender, transfer the Brussels sprouts to a serving platter. Sprinkle with chopped pistachios and pomegranate arils for added texture and a burst of color, then serve immediately while warm.
Notes
- Use fresh, firm Brussels sprouts for the best texture and flavor.
- Adjust roasting time depending on the size of the Brussels sprouts pieces to avoid overcooking.
- For a nuttier flavor, lightly toast the pistachios before adding them as a topping.
- Pomegranate arils add a refreshing sweetness and vibrant contrast but can be omitted if unavailable or replaced with dried cranberries.
- This dish pairs well with roasted meats, grilled poultry, or as a standalone vegetarian option.
