Category
Hot Dishes RecipesHot Vegetable Dish RecipesOther vegetablesSide Dishes RecipesOther side dishAppetizers RecipesSnacks RecipesGluten free RecipesWeight Loss RecipesTime
55 min
Serving
6 persons
Calories
0
Do you wish to find out one more appetizer recipe, which is absolutely gluten-free? If so, then you won’t find a simpler dish than roasted Brussels sprouts with pomegranate and balsamic syrup! It is very delicious and healthy. So, why not cook it right away? By the way, you can cook the syrup in advance and store it in the fridge for about one month.
Ingredients
- pomegranate juice: 1 cup
- balsamic vinegar: 0.75 cup
- brown sugar: 2 Tbsp
- Brussels sprouts: 700 g
- olive oil: 3 Tbsp
- pomegranate arils: 0.5 cup
Metric Conversion
Stages of cooking
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Start cooking this appetizer with the glaze. With this purpose, take a pot and mix pomegranate juice and brown sugar in it. Boil on medium fire, then reduce it a bit and keep simmering on low fire for about 25-30 minutes.
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Pre-heat the oven to 190 C (375 F). Prepare two baking pans and cover them with parchment paper. Now, trim the ends of the Brussels sprouts and cut them into quarters.
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Pour a bit olive oil and add salt. Roast the sprouts in the oven on two baking pans for about 20-25 minutes. Stir them when they are half-ready.
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As soon as the Brussels sprouts are ready, let them cool down a bit and then mix with pomegranate arils and 2-3 tablespoons of balsamic syrup. Serve warm! Enjoy!
