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There is one person who likes brussels sprouts in this house.

It's me.

I like brussels sprouts.

Keith can smell them from a mile away.

Has he actually tried them?

Probably not.

But they smell like garbage he says.


Not everybody can be as cool as me. 🤪

But seriously, before you go hating on brussels sprouts, make and taste this dish.

It may just change your mind.

Especially if you add a little diced bacon on top.

Which I did not.

But have before and will again.

Look how glorious she is.

Okay, this is a super simple recipe my friends.

The ingredients you will need are:

Brussels sprouts, olive oil, balsamic vinegar, maple syrup (or honey), pecans and pomegranates + finishing salt.

First, slice and dice your brussels evenly and toss with 1 tablespoon extra virgin olive oil.

Place on a roasting sheet and roast at 425 degrees for 12 minutes.

Add 1 cup of chopped pecans to the brussels and cook for an additional 5 minutes.

They will look beautifully crispy like this.

While your brussels and pecans are roasting, prepare your pomegranates and glaze. (Tip on preparing your pomegranates in the notes section of the recipe.)

In a heavy bottom pot, add 3/4 cup balsalmic and 1/4 cup maple syrup (or honey) to a pot on medium heat until it comes to a low boil. & I mean a LOW boil. Reduce your heat to its lowest setting and keep whisking so it does not burn.

After about 8-10 minutes you will see the liquid has thickened enough to coat the back of a spoon.

At this point, your glaze is ready.

Immediately remove from stove and pour into a small bowl so it doesn't keep cooking in your warm pot.

If heated for too long, it will get hard like caramel that has been boiled too long.

Assemble your dish.

This recipe calls for one whole pomegranate (about 1/3 cup), but you do what is right for you.

Lastly, add your glaze (& bacon if you chose to do so) + some Maldon sea salt to finish.

An excellent holiday side dish with all those gatherings coming up.

I brought this to my parents a few years ago and it was a hit.

Even for my uncle who doesn't normally like brussels sprouts.

See what I mean. You have to try things different ways. Always. You just never know.

(side note: my husband refused to eat stuffing every year until last year when i made him try mine. which is super similar to my mom's recipe. & now he requests it frequently.)

Don't let boxes ruin you.

Don't let your tastebuds remember bad food experiences.

Change them.

Keep trying.

Recipe PDF 👇🏼

Download • 703KB


2# Brussels sprouts

1 T evoo

3/4 C balsamic vinegar

1/4 C maple syrup (or honey)

1 C pecans, chopped

1/3 C pomegranates

finishing salt (like Maldon sea salt flakes)

cooked bacon, optional


  1. Preheat oven to 425° and prepare your brussels by slicing off the stem and then in half if they are large. Slice them in similar size so they cook evenly. Roast for 12 minutes.

  2. While the brussels are roasting, chop your pecans. Once the 12 minutes is up, add the pecans to the roasting sheet and roast for an additional 5 minutes.

  3. While the brussels and pecans are roasting, prepare your glaze. Add balsamic and maple syrup to a heavy bottom pot and bring to a low boil. Stir constantly so you don't burn the glaze. Reduce the heat to the lowest setting and cook for about 8-10 minutes until the liquid thickens to a pourable glaze. (the glaze should be thick enough to coat the back of a spoon.)

  4. Assemble your dish. Toss the pomegranates, brussels, and pecans in a serving dish. Top with sea salt and the glaze. Enjoy immediately!


- Do not stop stirring the glaze. If you let it get too hot or cook it too long, it will thicken up and get hard like caramel does when it has been cooked for too long.

- If you buy a whole pomegranate, deseed it in a bowl of water. The seeds will sink and the membrane will float. Makes it super easy.

- Honey is a great option too. It makes a bit of a thicker glaze so be careful not to burn it.

- Brussels don't reheat well, eat them right away.

Hope you enjoy this recipe.

As always, send me pictures if you make it.


Kirsten ☀️

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