These charred Brussels sprouts are coated in a sweet-and-sour balsamic glaze with maple syrup, mustard, and Sriracha. The perfect Thanksgiving side dish.
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons avocado, canola, or refined coconut oil
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons whole grain mustard
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- About 1 tablespoon Sriracha, or other hot sauce of your choice (adjust to taste)
- 1/3 cup pomegranate arils (aka seeds)
- Preheat the oven to 425°F. (If your Brussels sprouts are freshly washed, be sure to pat them dry before roasting.)
- Place the Brussels on a rimmed baking sheet, drizzle with the oil, and season with salt and pepper. Toss to coat evenly. Arrange them in a single layer and roast until crispy and dark brown, about 20 minutes, tossing once halfway through cooking.
- Meanwhile, in a large bowl, stir together the mustard, maple syrup, vinegar, and Sriracha.
- When the Brussels sprouts are done, transfer them to the bowl and gently toss to coat them in the glaze. Then transfer to a serving platter, sprinkle with pomegranate, and serve.
- Serving Size: 1/6 of the recipe
- Calories: 140
- Carbohydrates: 22.7 g
- Fiber: 5.9 g
- Protein: 5.2 g
Keywords: brussels sprouts, balsamic, thanksgiving, vegan