Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios
Crispy Brussel Sprouts with a Maple Vinaigrette
This roasted Brussels sprouts dish is all about vibrant flavors and textures that elevate any meal. The Brussels sprouts roast to a crispy, golden perfection, while a maple vinaigrette adds a touch of sweetness that balances the natural earthiness of the sprouts. The real magic, though, is in the toppings—crunchy pistachios bring a delightful nuttiness, and the burst of pomegranate seeds adds both a pop of color and a juicy sweetness. It’s a side that feels just right for the holiday table yet simple enough for any weeknight dinner, offering a mix of sweet, tangy, and savory in every bite.
What You'll Need
- Brussel Sprouts: When roasted, brussel sprouts develop a caramelized exterior with a slightly nutty and earthy taste. This roasting process also mellows out their bitterness.
Oil: Olive oil or Avocado oil enhances the sprouts’ crispiness.
- Maple Syrup: This brings a sweetness with a hint of warmth.
- Apple Cider Vinegar: Apple cider vinegar cuts through the sweetness of the maple syrup, balancing the dish with a hint of acidity.
- Dijon Mustard: Dijon mustard is a bit sharp and spicy edge, so it brings a little a bit of heat.
- Thyme: This adds a subtle earthiness and warmth.
- Pomegranate Seeds: These little bursts are juicy, tart and sweet which add such a fun element to the dish. Not to mention they’re beautiful little jewels.
- Pistachios: These add a nice crunch and butteriness to each bite.
- Parsley: Fresh parsley brightens the dish.
Prepare & Roast the Brussel Sprouts
Bake in a Preheated Oven at 425° for 25-30 minutes until Crispy
Meanwhile Make the Maple Vinaigrette
Whisk together:
1/3 cup Avocado or Olive oil
2 Tbsp Maple Syrup
1 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
1/2-1 Garlic clove, grated on a rasp
1 tsp Thyme, chopped
Plate
Drizzle the crispy roasted brussel sprouts with the maple vinaigrette and garnish with chopped pistachios, pomegranate seeds and parsley!
Equipment
- 1 Sheet Pan
Ingredients
Crispy Brussel Sprouts
- 1.5-2 lbs Brussel Sprouts cut in half
- 3-4 tbsp Avocado oil or Olive oil
- Salt & Pepper
Maple Vinaigrette
- 1/3 cup Avocado oil or Olive oil
- 2 Tbsp Maple Syrup
- 1 Tbsp Dijon Mustard
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Thyme chopped
- 1/2 - 1 garlic clove grated on a rasp
- Salt & Pepper
Garnishes
- 1/4 cup Pistachios chopped
- 1/4 cup Pomegrante Seeds
- 1/4 cup Parsley chopped
Instructions
Roast the Brussel Sprouts
- Preheat the oven to 425°
- On a sheet pan toss the halved brussel sprouts with a generous amount of oil and season with salt and pepper and arrange cut side down. Roast in the preheated oven for 25-30 minutes until the exterior is crispy and the inside is tender.
Make the Maple Vinaigrette
- While the brussel sprouts roast, make the vinaigrette. Whisk together the oil, maple syrup, dijon mustard, apple cider vinegar, garlic, thyme, salt and pepper until cohesive.
Plate & Serve
- Drizzle the brussel sprouts with the maple vinaigrette and top with chopped pistachios, pomegranate seeds and fresh parsley!