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.
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!