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.
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The maple syrup and Dijon mustard glaze perfectly balances sweetness and tanginess, making Brussels sprouts irresistible.
- Easy and Quick: With just a handful of ingredients and under 45 minutes total, it’s ideal for busy weeknights or last-minute guests.
- Textural Delight: Crispy roasted edges, crunchy pistachios, and juicy pomegranate arils create layers of texture in every bite.
- Visually Stunning: The bright red pomegranate seeds add a festive touch that looks as good as it tastes.
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.
Pro Tips for Making Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe
- Don’t Overcrowd the Pan: Giving the sprouts space helps them roast evenly and get those delicious crispy edges.
- Use Fresh Pomegranate: Fresh arils not only look stunning but also give a burst of juice that balances the sweet and savory flavors perfectly.
- Toss Halfway for Even Roasting: I learned this the hard way—stirring once ensures none get burnt and all get coated with that lovely glaze.
- Season Well: Don’t skimp on salt and pepper—this is what brings the whole dish to life.
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
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Can I use frozen Brussels sprouts for this recipe?
You can, but fresh is best for roasting because frozen sprouts tend to release more water and may become soggy instead of crispy. If using frozen, thaw completely and pat dry before roasting to help achieve better caramelization.
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What if I don’t have pomegranate arils?
If fresh pomegranate isn’t available, dried cranberries offer a similar sweet-tart contrast. Just sprinkle them on after roasting to give your dish that flavor and color pop.
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Is there a vegan variation for this recipe?
This recipe is naturally vegan as long as you use pure maple syrup and Dijon mustard without honey or other animal products. Always check your mustard brand just in case!
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Can I make this ahead for a party?
Absolutely! Roast the Brussels sprouts a few hours ahead, store them in the fridge, and reheat in the oven just before serving. Add the pistachios and pomegranate last minute to keep everything fresh and crunchy.
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!
PrintRoasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Maple Mustard Brussels Sprouts recipe features tender, caramelized Brussels sprouts tossed in a sweet and tangy maple syrup and Dijon mustard glaze, then roasted to perfection. Finished with crunchy pistachios and fresh pomegranate arils, this dish offers a delightful balance of flavors and textures, perfect as a vibrant side for any meal.
Ingredients
Vegetables
- 2 pounds Brussels sprouts, halved or quartered and stems removed
Glaze
- 2 tablespoons Specially Selected 100% Pure Maple Syrup
- 1 tablespoon Burman’s Dijon Mustard
- Kosher salt, to taste
- Black pepper, to taste
Toppings
- 1/4 cup chopped Southern Grove Pistachios
- 2 tablespoons pomegranate arils
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the Brussels sprouts at a high temperature for optimal caramelization.
- Prepare Brussels Sprouts: Spread the halved or quartered Brussels sprouts evenly on one or two sheet pans, ensuring they are in a single layer to roast evenly.
- Make the Glaze: In a small bowl, whisk together the maple syrup and Dijon mustard until fully combined, creating a sweet and tangy glaze.
- Coat Brussels Sprouts: Drizzle the maple mustard mixture over the Brussels sprouts and toss them thoroughly so that each piece is well coated. Sprinkle with kosher salt and freshly ground black pepper to enhance the flavors.
- Roast: Place the sheet pans in the preheated oven and roast the Brussels sprouts for 20 to 25 minutes, tossing them once or twice during the cooking process to ensure even roasting and caramelization.
- Finish and Serve: Once roasted and tender, remove the Brussels sprouts from the oven and transfer them to a serving platter. Sprinkle with chopped pistachios and pomegranate arils for a crunchy, tart contrast. Serve immediately to enjoy the dish at its best.
Notes
- For extra crispiness, make sure the Brussels sprouts are dry before adding the glaze.
- You can substitute pistachios with walnuts or pecans if preferred.
- Pomegranate arils add a fresh burst of flavor but can be omitted or replaced with dried cranberries if not available.
- Use kosher salt for better control over seasoning.
- Adjust maple syrup quantity to taste for a sweeter or milder glaze.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg