Roasted Brussel Sprouts and Pomegranates (Vegan)

I absolutely love this recipe, the Brussel sprouts get super crispy and there’s this sweet and sour taste with the apple cider reduction and slightly sour pomegranate seeds. Plus, the pomegranates are beautiful, I have always loved the aesthetic they provide to a dish, they look like these perfect little rubies and they are devious too! If you like bacon, you can always add some to the dish if you don’t need to make it vegan!

Ingredients:

1 fresh pomegranate seeded (please don’t cheat and buy the packaged seeds, they are covered in citric acid or some natural preservative that always makes the fruit taste bitter!)

4 quarts of fresh Brussel sprouts

1 cup apple cider vinegar

1/3 cup maple syrup

2 shallots

Olive oil

Preheat oven to 425 degrees. If you have large Brussel sprouts wash them and cut them into quarters, if they are small little itty bitty ones cut them in half. Coat in salt and pepper and olive oil. And divide between at least 3 sheet pans, set the sprouts cut side down and DO NOT overcrowd the pan. This is the key to getting them very toasty and roasty. Bake in oven until super crispy, about 25 minutes. Set sprouts aside. Thinly slice the shallots and set aside.

Add maple syrup and apple cider vinegar to a saucepan. Turn heat to medium and reduce the volume until about 2/3rds or until slightly thick. Once sauce has reduced and reached a thicker consistency place in a mixing bowl the pomegranate seeds, shallots and Brussel sprouts, evenly coat and serve!