Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

If you’re anything like me, finding a Brussels sprouts recipe that actually excites you can be a challenge—but I’ve got just the thing! This Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe is absolutely fan-freaking-tastic. It hits that perfect balance of sweet, tangy, and nutty, all with a beautiful pop of color from the pomegranate. Trust me, once you try this, your family and guests will be asking for it at every holiday or weeknight dinner.

Ingredients You’ll Need

The beauty of this Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe is how simply these ingredients come together to create something extraordinary. I always recommend fresh, firm Brussels sprouts for roasting because they caramelize better and stay tender inside.

• Brussels sprouts: Choose compact, bright green sprouts without yellow leaves for the best flavor and texture.
• Pure maple syrup: I prefer 100% pure maple syrup for the natural sweetness it adds without over-sugaring the dish.
• Dijon mustard: Adds a lovely tang and depth; look for smooth Dijon with a hint of spice.
• Kosher salt and pepper: Essential for seasoning—don’t be shy to season well for enhanced flavor.
• Pistachios: Chopped pistachios bring a buttery crunch; I usually buy them shelled and lightly toasted.
• Pomegranate arils: The juicy bursts of pomegranate seeds add brightness and a gorgeous finishing touch.

Variations

I love making this recipe my own depending on the season or what’s in the pantry. Feel free to play around—you’ll find the flavors blend well with plenty of tweaks.

• Maple Bourbon Glaze: Adding a splash of bourbon to the maple-mustard mix turns the dish into a smoky, boozy wonder—I tried this for New Year’s Eve and it was a hit.
• Spicy Kick: Toss in a pinch of crushed red pepper flakes with the glaze if you like some heat; I use this variation for holiday dinners to surprise guests.
• Nut Alternatives: If you don’t have pistachios, chopped walnuts or pecans work beautifully and add a different but just as delicious crunch.
• Seasonal Fruit: In winter, dried cranberries can substitute pomegranate arils for a similar tart sweetness when fresh isn’t available.

How to Make Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Step 1: Prep Your Brussels Sprouts

Start by trimming the ends and removing any damaged outer leaves from your Brussels sprouts. Depending on their size, halve or quarter them so they roast evenly. I like to keep them mostly halved for a nice balance of crispy edges and tender centers.

Step 2: Make the Maple Mustard Glaze and Toss

Whisk together the pure maple syrup and Dijon mustard into a smooth glaze. Drizzle this over the sprouts, then toss everything on your sheet pan so every piece gets a little love. Don’t forget to sprinkle kosher salt and freshly cracked pepper here—that seasoning step is key to making this pop.

Step 3: Roast to Perfection

Slide the tray into a preheated 425°F oven and roast for about 20 to 25 minutes. I like to give the sprouts a toss halfway through to help them caramelize evenly and avoid burning. You want beautifully golden edges with tender insides—if you see that, you’re good to go!

Step 4: Add Pistachios and Pomegranate

Once roasted, transfer the Brussels sprouts to a serving platter, then sprinkle chopped pistachios and fresh pomegranate arils right on top. The pistachios give a savory crunch, while the pomegranate surprises you with bursts of juicy sweetness.

How to Serve Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Garnishes

I always add an extra sprinkle of pistachios and a few more pomegranate arils just before serving for the prettiest presentation and freshest crunch. Sometimes a little fresh thyme or parsley on top adds a lovely herbal note, too.

Side Dishes

This recipe pairs wonderfully with roasted chicken, baked salmon, or even a cozy grain bowl. I love serving it alongside some creamy mashed potatoes or a simple quinoa pilaf to round out the meal.

Creative Ways to Present

For special occasions, I’ve served these Brussels sprouts on a large rustic wooden board with scattered pomegranate seeds and pistachios, making it an inviting centerpiece. They also look amazing served in individual small bowls as part of a holiday buffet.

Make Ahead and Storage

Storing Leftovers

Leftover Brussels sprouts keep well in an airtight container in the fridge for up to 3 days. I recommend adding the pistachios and pomegranate fresh when reheating rather than storing them together to keep their texture and flavor vibrant.

Freezing

I usually don’t freeze this dish because the delicate pistachios and pomegranate don’t freeze well, but you can freeze roasted Brussels sprouts without the toppings. Just thaw and reheat before adding fresh nuts and seeds.

Reheating

To reheat, pop the Brussels sprouts in a 350°F oven for about 10 minutes to regain crispiness. Avoid microwaving—they get soggy fast. Then add the pistachios and pomegranate right before serving.

FAQs

Final Thoughts

This Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe has been such a game-changer in my kitchen. It’s one of those dishes that manages to feel both cozy and fancy, perfect for everyday meals or impressing guests. If you’re on the fence about Brussels sprouts, this recipe might just convert you—I promise it’s worth every minute of prep and roasting time. Give it a try, and don’t be surprised if it becomes your new family favorite!

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