Caramelized Brussel Sprouts with Pomegranate & Pecans
From Market To Table
A festive side dish that combines savory sprouts with a pop of pomegranate sweetness and the crunch of toasted pecans.
Serving Suggestion: Perfect alongside roasted chicken or as part of a fall harvest spread. Drizzle with balsamic glaze from a local vendor for extra depth.
A festive side dish that’s both sweet and savory, perfect for fall gatherings.
Ingredients (serves 4):
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1 lb Brussels sprouts, trimmed and halved
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2 tbsp olive oil
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2 tbsp local honey or maple syrup
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½ cup pecans, toasted
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½ cup fresh pomegranate seeds
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Salt & pepper to taste
Directions:
- Heat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a sheet pan for 20–25 minutes until browned and caramelized.
- Remove from the oven, drizzle with honey or maple syrup, and toss with toasted pecans.
- Transfer to a serving dish and sprinkle with fresh pomegranate seeds.
Serving Suggestion:
This dish pairs beautifully with roasted chicken or as part of a fall harvest table. Try finishing with a drizzle of balsamic glaze from a market vendor like Gourmet Blends for extra depth!