As the aroma of roasting turkey fills the air and autumn leaves tumble outside, there’s something magical about gathering with loved ones for Thanksgiving. It’s a time to share laughter, stories, and, of course, delectable dishes that warm the soul and bring everyone together. This year, let’s sparkle up the festive table with a recipe that’s sure to dazzle your guests and add a twist to traditional flavors.
Why make this recipe?
This stunning Honey Garlic Roasted Brussels Sprouts with Pomegranate is an absolute showstopper. The crunchy texture of Brussels sprouts combined with the sweetness of honey and the tartness of pomegranate arils creates a vibrant and delicious contrast. Not only is this dish beautiful, but it also packs a nutritious punch, making it a perfect addition to your Thanksgiving spread. Your guests will be talking about it long after the last bite!
How to make Honey Garlic Roasted Brussels Sprouts with Pomegranate
Ingredients:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons honey
- Salt and black pepper, to taste
- 1 cup pomegranate arils
- Zest of 1 lemon (optional)
Directions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, honey, salt, and black pepper. Toss well until the sprouts are evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes or until they’re golden brown and crisp-tender, tossing halfway through for even roasting.
- Remove the Brussels sprouts from the oven and immediately toss in the fresh pomegranate arils and lemon zest (if using) until combined. Serve warm and watch your guests marvel at this gorgeous dish!
How to serve Honey Garlic Roasted Brussels Sprouts with Pomegranate
For an extra touch of elegance, serve these Brussels sprouts on a large, beautiful platter, sprinkled with additional pomegranate arils for that festive pop of color. You can also drizzle a little more honey on top for added sweetness and shine, or even a handful of toasted nuts for some added crunch.
How to store Honey Garlic Roasted Brussels Sprouts with Pomegranate
If you happen to have leftovers (though I doubt there will be any!), simply store them in an airtight container in the refrigerator for up to three days. To reheat, pop them back in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Tips to make Honey Garlic Roasted Brussels Sprouts with Pomegranate
- For even more flavor, consider adding a splash of balsamic vinegar along with the honey for a delightful tang.
- If you prefer a spicy kick, toss in some red pepper flakes for a dash of heat.
- Make it a complete meal by adding crispy bacon or sausage—just sprinkle them over the sprouts before roasting.
Variations
- You can easily substitute the honey with maple syrup for a vegan-friendly option.
- Experiment with different toppings like crumbled feta or goat cheese to give it a rich, creamy contrast.
FAQs
-
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts yield the best texture and flavor, you can use frozen ones. Just ensure they are fully thawed and pat them dry before mixing with the oil and seasonings. -
How do I know when the Brussels sprouts are done?
They should be nicely browned and crisp on the outside, with a tender-core interior. A fork or knife should easily pierce through. -
Can I make this dish ahead of time?
Absolutely! You can prep the Brussels sprouts and toss them with the ingredients a day ahead and then just pop them in the oven, before serving.
As this feast approaches, remember that every dish brings with it a story, a moment of connection, and an opportunity to create priceless memories. Beautifully roasted Brussels sprouts, glistening with honey and jewel-like pomegranate, will fuel the joy of shared laughter and togetherness on this special day. Embrace the flavors of fall, and let your heart be full, knowing that you’ve created something truly special to share with those you love. Happy Thanksgiving!
Honey Garlic Roasted Brussels Sprouts with Pomegranate
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, honey, salt, and black pepper. Toss well until the sprouts are evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 20-25 minutes or until they’re golden brown and crisp-tender, tossing halfway through.
- Remove the Brussels sprouts from the oven and toss in the fresh pomegranate arils and lemon zest (if using) until combined.
- Serve warm as a side dish.