Brussel Sprouts with Pomegranate Balsamic Glaze

Clean and cut the sprouts in half and place in a large bowl. Toss with a fairly good amount of olive oil, coarse sea salt, and pepper to taste. Once sprouts are evenly coated, place them in a single layer on a sheet pan or baking pan and roast at high heat (425 to 450 degrees F) until they start to get some color. It usually takes about 20–25 minutes depending on how crowded the pan is. Stir them about half way through, at about 10-15 minutes into the cooking process. Take them out once they begin to get brown and some of the leaves get crispy. They should be tender but have some texture to them.

While the sprouts are cooking, begin to make the Pomegranate Balsamic Glaze.

Mix the pomegranate juice, balsamic vinegar and sugar, bring to a slow boil, and cook until the sauce is reduced by 2/3, stirring frequently. This takes about 15–25 minutes. Once it cools it will become thick and coat a spoon.

When the sprouts are finished, sprinkle with the pomegranate seeds and drizzle with about 2 tablespoons of glaze (or more, to taste) and serve warm.

I like to sprinkle the finished dish with a touch of coarse salt just to give it a bit of salty crunch.