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Charred Brussels sprouts with balsamic glaze and pomegranate on a vintage floral platter next to a broken pomegranate

Charred Brussels Sprouts with Balsamic Sweet-and-Sour Glaze

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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)


  1. Preheat the oven to 425°F. (If your Brussels sprouts are freshly washed, be sure to pat them dry before roasting.)
  2. 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.
  3. Meanwhile, in a large bowl, stir together the mustard, maple syrup, vinegar, and Sriracha.
  4. 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

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