November 12, 2024

Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios

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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

Slice brussel sprouts in half.
Drizzle generously with oil & season with salt and pepper. Arrange cut side down on baking sheet.

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!

Crispy Brussel Sprouts with a Maple Vinaigrette

5 from 1 vote
These roasted Brussels sprouts are drizzled with a maple vinaigrette for a perfect blend of sweet and savory. Topped with crunchy pistachios and juicy pomegranate seeds, they’re packed with texture and flavor—a deliciously festive side dish that’s simple to make but impressive to serve.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 Sheet Pan

Method
 

Roast the Brussel Sprouts
  1. Preheat the oven to 425°
  2. 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
  1. 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
  1. Drizzle the brussel sprouts with the maple vinaigrette and top with chopped pistachios, pomegranate seeds and fresh parsley!
Author:
Filed Under: Christmas, Fall, Healthy-ish