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You are here: Home / brussels sprouts / Pomegranate Balsamic Brussels Sprouts

Pomegranate Balsamic Brussels Sprouts

October 30, 2014 by vanessa

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Pomegranate Balsamic Brussels Sprouts | Plaid and PaleoLife is about to get crazy! I am moving this weekend hopefully. I was hired at a new job! And I’m working hard on The Eighty-Twenty e-magazine. With everything going on, I might only share one recipe a week for the next couple weeks. I want to make sure I am giving you guys quality recipes and not just throwing something together to make sure I post twice a week. Who else hates moving? I am just not a fan. I’ve moved nine times in nine years. I’ve never lived anywhere longer than about a year, which is crazy! I’m hoping I am in my new apartment longer than a year purely because I can’t imagine moving again.

With that said, these pomegranate balsamic brussels sprouts are bomb! I am a huge fan of brussels sprouts, which is saying something because three years ago I gaged at the sight. I was convinced brussels sprouts were put on this Earth to torment small children and adults alike. Now I have seen the errors in my way. The key is roasting the sprouts. Roasting gives brussels sprouts a nice crunch and an added depth of flavor. The tart pomegranate juice and balsamic combine to make the perfect sauce for your pomegranate balsamic brussels sprouts. A sprinkle of pomegranate seeds not only adds an extra boost of flavor but also a burst of color! I might be getting a little ahead of myself but I am pretty sure I will be making these pomegranate balsamic brussels sprouts for my family’s Thanksgiving! 

Pomegranate Balsamic Brussels Sprouts | Plaid and Paleo

Print
Pomegranate Balsamic Brussels Sprouts

Serves 4

Ingredients

  • 2 lbs brussels sprouts, ends cut off and cut lengthwise
  • 2 tbls ghee, melted
  • 1/4 tsp salt and pepper
  • 3/4 cup pomegranate juice
  • 2 tbls balsamic vinegar
  • 1/4 cup pomegranate seeds

Directions

  1. Heat oven to 400 degrees.
  2. Toss brussels sprouts in ghee, salt and pepper.
  3. Spread onto a rimmed baking sheet and cook for 20 minutes. Stir and cook for another 20 minutes.
  4. While the sprouts are cooking, in a small sauce pot bring the pomegranate juice and balsamic vinegar to a boil.
  5. Boil for 10 minutes, stirring occasionally. You don’t want to over cook or you will have balsamic pomegranate candy!
  6. Pull the sprouts from the oven and drizzle with the pomegranate sauce.
  7. Sprinkle with pomegranate seeds and serve!
3.1
https://plaidandpaleo.com/2014/10/pomegranate-balsamic-brussels-sprouts.html

Enjoy!
x vanessa
Pomegranate Balsamic Brussels Sprouts | Plaid and Paleo

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Filed Under: brussels sprouts, fall, ghee, holiday, pomegranate, roasting, side, thanksgiving, vegetables, whole30

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Reader Interactions

Comments

  1. Chelsea F says

    October 31, 2014 at 12:17 pm

    Looks excellent! I was recently turned on to brussels sprouts, too! I thought I hated them, but gave them another chance and now they’re a favorite!

    Before I moved where I’m currently living, I also moved every year. I had actually never lived a FULL year anywhere. I’ll only be staying at my current place a whopping 2 years before I move again, but it was nice to finally say “Okay, I’m staying here! I’m resigning a lease instead of packing up!” And, with any hope, my next place will be even MORE permanent. 😉

    • vanessa says

      November 2, 2014 at 6:54 pm

      I am glad someone feels my pain! Moving is the worst!

Trackbacks

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Healthy eating enthusiast and adventure traveler. Love the beach, writing, wine, decor, KU Jayhawks, old movies and a good book.

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