“Brussel Sprouts with Maple-Pomegranate Syrup”

"Top with toasted nuts & pomegranate seeds"
“Top with toasted nuts & pomegranate seeds”

I will be making up for all the posts I didn’t write during the holidays so lots of recipes will be featured post-Christmas!  I am going to start with the dish I made 3 times in the past two weeks due to popular demand.  Since Brussel sprouts seem to be the new “darling” of the veggie world this is my adaptation of several recipes I have tried recently.  Personally, I have been a fan of these tiny cabbages since childhood when my mother would just steam them and we would pour catsup all over them. YUM!  She was a wise woman, understanding that condiments can be the key to getting children to eat vegetables.  It certainly worked with my brother and I who gobbled up broccoli, Brussel sprouts, carrots, cabbage, and even liver (not a vegetable I know, but seriously one of the most hated foods by children, right?) when slathered with caramelized, sautéed onions.  My mom did not cave into the processed foods as the new “miracle” meals back in the 50’s.  She liked to make things from scratch using fresh food… THANK YOU MOM!  I think she would have loved these Brussel sprouts, especially because they are not served with catsup.



(Serves 4 healthy-sized portions)

1 pound small Brussel sprouts (or slice bigger ones in half)

1- 2 TBSP olive oil (garlic infused is great here)

4 TBSP butter

1 TBSP maple syrup

1 ½ – 2 TBSPS pomegranate molasses* (this is the secret ingredient, so do NOT omit)

¼ cup toasted walnuts or pecans, chopped into small pieces

¼ cup fresh pomegranate seeds

* Pomegranate molasses is available in most health food and Middle Eastern type stores, Whole Foods and Amazon.  It is also called Pomegranate paste.


"Rinse and trim the Brussel sprouts"
“Rinse and trim the Brussel sprouts”

Wash the Brussels sprouts and trim off bottoms.  Cut any larger ones in half so they are all same-sized.

In a large bowl, toss the sprouts with the olive oil until well coated. Place on baking sheet in a single layer and roast in 400 degree oven for about 20 -30 minutes, until tender but not overly soft.

While the Brussel sprouts are roasting, make the sauce.

"Ingredients for sauce"
“Ingredients for sauce”
"Roasted brussel sprouts"
“Roasted brussel sprouts”

Melt the butter in a small saucepan, remove from heat and whisk in the maple syrup and the pomegranate molasses.  Whisk until it blends together into a creamy texture.  When the Brussel sprouts are roasted put them in a large serving bowl and pour the sauce over them.  Sprinkle with the toasted nuts and the pomegranate seeds and serve immediately.  This is not only delicious it is a beautiful and festive dish, not just for the holidays!

"Whisk butter and syrups together"
“Whisk melted butter and syrups together”

Note: In case you have not boarded the Brussel sprouts bandwagon yet, here are a few nutritional facts that may encourage you to try them. They are super high in minerals, numerous flavonoid anti-oxidants, Vitamin B complex and Vitamin A and K (which is important in reducing risk of Alzheimer’s), plus have lots of fiber, Vitamin C and other really good stuff!  They are good for your eyes, colon and brain. Anything that might help deter Alzheimer’s goes on my list of “must eat” foods 🙂


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