Brussels Sprouts on their stalk, seasoned and roasted to perfection, then glazed with a delicious Pomegranate Balsamic Reduction. Easy recipe for crispy and flavorful Brussels Sprouts.
Brussels Sprouts with Pomegranate Balsamic Reduction
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Crispy on the outside with a soft buttery texture to the inside; these Brussels Sprouts are amazing! And that’s without even mentioning the Pomegranate Balsamic Reduction. (Well except now I have mentioned it…). So much yummy in each and every delicious bite. Brushed down with Bacon, because y’all know I love bacon! Seasoned, and then Roasted to tender. At which point we glaze these babies up with the best reduction ever ever, and continue roasting until they reach crispy…. Yum! “Yum” that’s what you’ll say when you try them, and then your eyes will roll back in your head just a bit because they have to try and see if your brain is tricking you somehow. How could food taste this good?! So you’ll need to take another bite. Yep, yum.
The first time I ever tried Brussels Sprouts they came from a steam bag and they were microwaved. You Guys; they were SOOO AWFUL!!! I remember the smell most of all; I thought a foot had gotten a disease, died, gotten chopped off, and the died again. Okay, okay, maybe I didn’t think that. I’m unsure of what I thought other than it smelled terrible. However, I am sure that’s what I would think if I smelled it again now… So then I tried the brussels sprouts because my parents made me, and they tasted as bad as they smelled. At that time I was 7 years old. I am now 30 and in all the years since that dreadful tasting; I have not gone anywhere near Brussels Sprouts. You couldn’t get me to touch them with a ten foot pole! Ick.
Well, a couple months back, a friend that I trust with my taste-buds, was going on and on and on about her amazing brussels sprouts recipe. She swore that if I tried them I would love them. After much squirming on my part I agreed to try them out. And you know what? She was right! I really did love them. Childhood nasty food traumatic event forgotten! Kind of.
I have since made Brussels Sprouts dozens of times in dozens of ways and I have decided they are a most wonderful food! The recipe I am featuring in this post is for Brussels Sprouts still on the stalk. However, here below I will share to other ways of making them.
Shredded Brussels Sprouts:
Another form that is slightly faster and easier, although perhaps not as beautiful to look at is to roast shredded Brussels Sprouts. Happily, You can buy them pre-shredded, washed and bagged and follow these 5 simple steps for a quick, healthy, and delicious snack!
- Toss your Shredded Brussels Sprouts with a fat. I like Bacon drippings. Other good options include: Coconut Oil, Clarified Butter, Butter, Butter, and Butter.
- Then, Spread them on a parchment lined cookie sheet and sprinkle with salt and pepper.
- Then, bake at 350 degrees Fahrenheit for 15-20 minutes or until slightly crispy.
- After baking, lightly drizzle with a balsamic glaze or reduction of your choice (the one found in the recipe below is pretty fantastic if I do say so myself).
- Finally, EAT! and Enjoy…
Roasted WHOLE Brussels Sprouts (in 3 easy steps):
I love cooking Brussels sprouts on the stalk, however sometimes that is more than needed or will take too much time. This is my favorite go-to lunch any day of the week.
- Cut Brussels Sprouts in half and place on a parchment-lined baking sheet.
- Then, Drizzle with Olive Oil and Sprinkle generously with Salt, Pepper and Garlic Powder.
- Finally, Bake at 400 degrees Fahrenheit for 15 minutes. ⠀
Enough talk. Let’s eat!
Brussels Sprouts on the Stalk Recipe:
- 1 Brussels Sprouts Stalk
- Cling Wrap
- 2 TBS Bacon Drippings or Other form of oil/fat
- Salt and Pepper
- 1 cup water
- 1/3 Balsamic Vinegar
- 1/3 cup Pomegranate Juice
- Preheat oven to 350 degrees Fahrenheit.
- Trim any uglies or unsightlies off your stalk.
- Rinse Stalk in cold water.
- Wrap Stalk with Cling wrap and microwave stalk on high for 4 minutes.
- Unwrap stalk and discard cling wrap, place stalk on a parchment or foil lined cookie sheet.
- brush your stalk down with the bacon drippings.
- Then season with salt and pepper.
- Place in oven for 20 minutes, then remove from oven and brush entire stalk down, generously, with pomegranate reduction.
- Place back in oven and continue cooking for another 15-20 minutes.
- remove from oven and serve.
- Combine water and balsamic vinegar in a saucepan over medium high heat. Bring to a boil and then reduce heat to medium and let simmer for 5 minutes until balsamic starts to take on a fruity smell rather than the smell of death.
- Add pomegranate juice and let it continue to cook at that temperature for another 5 minutes.
- Pour or brush over the Brussels Sprouts stalk.
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