Balsamic Roasted Brussels Sprouts with Pomegranates

These Brussels sprouts are coated in a balsamic glaze and garnished with pomegranate seeds, combining sweet and tangy flavors for a vibrant side dish.


  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons honey or maple syrup
  • 1/2 cup pomegranate seeds
  • Salt and pepper to taste


  1. Preheat Ventray Oven to 400°F (204°C).
  2. In a bowl, mix balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper.
  3. Toss the Brussels sprouts in the mixture until well coated.
  4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes or until they are tender and caramelized.
  5. Remove from the oven, sprinkle with pomegranate seeds, and serve. Enjoy the sweet and tangy goodness!