Maple Glazed Brussels Sprouts with Spicy Pomegranate Salsa

Ingredients

• •1 lb Brussels sprouts, trimmed and halved
• •2 tablespoons olive oil
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons maple syrup
• •1/4 teaspoon red pepper flakes
• •1/2 cup pomegranate arils
• •1 small jalapeño, finely diced
• •1 tablespoon fresh lime juice
• •1 tablespoon chopped fresh cilantro
• •1/4 teaspoon ground cumin

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

3. 3

   Spread the Brussels sprouts in an even layer on the prepared baking sheet, cut side down for maximum caramelization.

4. 4

   Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.

5. 5

   Meanwhile, prepare the glaze by combining maple syrup and red pepper flakes in a small bowl. Set aside.

6. 6

   In another bowl, make the salsa by mixing pomegranate arils, finely diced jalapeño, lime juice, cilantro, and ground cumin. Stir to combine and adjust seasoning if necessary.

7. 7

   Once the Brussels sprouts are roasted, drizzle them with the maple syrup mixture and toss to coat evenly. Roast for an additional 5 minutes until the glaze is slightly sticky.

8. 8

   Transfer the glazed Brussels sprouts to a serving platter and top with the spicy pomegranate salsa. Serve immediately and enjoy!