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Caramelized Brussels Sprouts

Deliciously roasted Brussels sprouts with a rich caramel flavor, enhanced with garlic, fresh herbs, and a zesty dressing, topped with peanuts and pomegranate seeds for an explosion of taste.
Prep Time15 minutes
Cook Time19 minutes
Total Time34 minutes
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Keyword: Brussels Sprouts, Caramelized Brussels sprouts, healthy sides, Roasted Vegetables, vegetarian recipes
Servings: 4 servings
Calories: 220kcal

Ingredients

For the Brussels Sprouts

  • 1 pound 1 pound (450 g) Brussels sprouts, outer leaves removed and halved
  • 2 tablespoons 2 tablespoons extra-virgin olive oil, divided
  • 2 cloves 2 cloves garlic, thinly sliced
  • 2 sprigs 2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing
  • 1 teaspoon 1 teaspoon berbere spice
  • to taste Salt to taste
  • to taste Freshly ground black pepper to taste
  • 1 medium 1 shallot, thinly sliced
  • 1/2 cup 1/2 cup (75 g) peanuts, roughly chopped
  • 2 tablespoons 2 tablespoons chopped fresh parsley
  • 1 tablespoon 1 tablespoon maple syrup
  • 1 tablespoon 1 tablespoon sherry vinegar
  • 1/2 cup 1/2 cup (90 g) pomegranate seeds

Instructions

Preparation

  • Preheat your oven to 450°F (230°C).
  • In a large bowl, toss together the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the chopped rosemary, and berbere spice until everything is well-combined.
  • Season with salt and black pepper, then toss again to ensure the spices coat the Brussels sprouts evenly.
  • Spread the Brussels sprouts in a single layer on a parchment-lined baking sheet.

Cooking

  • Roast in the oven until they are lightly caramelized and cooked through, about 15 minutes.
  • While the Brussels sprouts are roasting, heat the remaining 2 tablespoons of olive oil in a large, high-sided skillet over medium heat.
  • Add the sliced shallots and peanuts, cooking and stirring frequently until the shallots are softened and the peanuts are lightly toasted, around 4 minutes.
  • Stir in the parsley, 1/4 teaspoon reserved rosemary, maple syrup, sherry vinegar, and a generous pinch of salt until everything is combined.
  • Once the Brussels sprouts have finished roasting, add them to the skillet along with the pomegranate seeds.
  • Toss everything together gently to combine.

Serving

  • Taste and season with salt as needed, then serve immediately.

Notes

These Brussels sprouts are best served warm. They make a great side dish or can stand alone as a vegetarian main course. For extra flavor, drizzle more maple syrup or vinegar over before serving.