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Maple Balsamic Brussels Sprouts with Feta, Pomegranate and Pecans

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  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Gluten-free

Brussels Sprouts are in season, cook them in a fun way with pomegranate, pecans and feta cheese. It makes a delicious vegetarian dish or a side dish if desired!

Ingredients

Scale
  • 1 lb (500g) Brussels sprouts, washed, trimmed and halved
  • 1 pomegranate, seeded
  • 4 Tablespoons (60ml) extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 cup (40g) pecan halves
  • Salt & black pepper, freshly ground
  • 4 Tablespoons (60g) feta cheese, crumbled
  • 1 Tablespoon fresh mint leaves (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. Wash, trim and half the Brussels sprouts. Seed the pomegranate.
  3. In a large mixing bowl, blend together olive oil, balsamic vinegar, and maple syrup. Add the Brussels sprouts and toss well.
  4. Transfer the Brussels sprouts onto the prepared baking tray, covering with the remaining oily mixture. Sprinkle some sea salt on top.
  5. Roast in the oven for about 20 minutes, stirring twice in the meantime, until all faces are slightly golden.
  6. When the Brussels sprouts are almost ready, sprinkle the pecan halves on top, and bake for a few additional minutes until the pecans are toasted and fragrant (be careful to not burn the pecans).
  7. Remove the baking tray from the oven, and transfer the Brussels sprouts to a serving dish. Season with salt and freshly ground black pepper, and sprinkle pomegranate seeds, feta cheese, and the optional mint leaves. Serve immediately while still warm.

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https://www.delscookingtwist.com/maple-balsamic-brussels-sprouts-with-feta-pomegranate-and-pecans/