Roasted Brussels Sprouts With A Pomegranate Reduction Recipes

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ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION



Roasted Brussels Sprouts With a Pomegranate Reduction image

If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.

Provided by Dawn Lerman

Categories     side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

1 pound brussels sprouts, washed, trimmed and halved
2 tablespoons olive oil
Fine sea salt, to taste
1 cup pomegranate juice
1/3 cup sugar (can be maple, brown, date, coconut, granulated)
3 tablespoons pomegranate seeds

Steps:

  • Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
  • While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
  • Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 472 milligrams, Sugar 12 grams

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS



Roasted Brussels Sprouts With Pomegranate and Hazelnuts image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
  • Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

ROASTED BRUSSELS SPROUTS WITH CHESTNUTS, POMEGRANATE, AND CIDER REDUCTION



Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction image

This dish can be served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 8

2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup apple cider
3 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
5 ounces roasted and peeled chestnuts, halved (quartered, if large)
1/2 cup pomegranate seeds (from 1 pomegranate)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.
  • Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.
  • Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE REDUCTION



Roasted Brussels Sprouts with Pomegranate Reduction image

Number Of Ingredients 1

1 dash blAH

Steps:

  • Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy. While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate. Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

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