Maple Roasted Brussels Sprouts

This vegetable dish adds a little sweetness from maple syrup and juicy pomegranate seeds.

Hands-on Time: 10 min. | Total Time: 60 min. | Serves: 5-8 | Difficulty: Easy

  • 2 cups Brussels sprouts
  • 3 medium red potatoes, washed
  • ¼ tsp. red pepper flakes
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. maple syrup
  • ½ cup pomegranate seeds
  1. Preheat oven to 350°F.
  2. Cut the bottoms of the Brussels sprouts off, then cut in half. Cut potatoes to a similar size, about ½” pieces.
  3. Place Brussels sprouts and potatoes in an 8”x8” baking dish. Sprinkle red pepper flakes, salt and pepper over Brussels sprouts and potatoes. Drizzle with olive oil.
  4. Cook Brussels sprouts and potatoes for 40-50 minutes, or until potatoes are cooked through.
  5. Remove from oven and drizzle the maple syrup over the Brussels sprouts and potatoes, then stir in the pomegranate seeds.
  6. Serve and refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 110, Calories from Fat 30, Total Fat 3.5g (5% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 90mg (4% DV), Carbohydrates 18g (6% DV), Dietary Fiber 2g (8% DV), Sugars 6g, Protein 2g, Vitamin A 4%, Vitamin C 40%, Calcium 2%, Iron 6%.

View Party Plan: Have a Very Happy Thanksgiving Celebration!