Honey Pomegranate Glazed Brussels Sprouts


All of the Thanksgiving dinners we attend (three in total, the first happening back in October) are large, with the total mouths-to-feed count hovering around 25. As such, no one person is ever left with the sole responsibility of making a meal to feed the crowd. Instead, we communally share the job, signing up for dishes and drinks, each bringing the classics or surprising everyone with a bit of a twist and a deviation from the norm.

There will always be plenty of green bean casserole, and the hosting party provides a giant roast bird, possibly even a ham depending on the side of the family. Warmed bread is served slathered in soft butter, and a bright array of side salads and vegetables run down the center of the table. Potatoes are mashed and aunts and cousins argue over whether they should be laced with garlic or kept plain jane for their gravy river.

Photos by Shaina Olmanson | Food for My Family
What matters in the end, though, is that there are family and friends gathered together, feeding each other. So this year, I’m bringing Brussels sprouts. In some circles, these green-hued orbs get a bad rap (some family circles especially), but with the right amount of coaxing and just a few tricks up my sleeve, I will erase all the memories of soggy and sad and replace them with a longing to eat them nightly.

In our home, Brussels sprouts are a quick and easy side to any family dinner. Cooking up without the need for blanching or fancy parlor tricks, they come together quickly and are served promptly. Adding a bit of pomegranate-laced honey, which can be made up in advance and saved in the refrigerator for up to two weeks, gives this dish extra flare without a lot of work. Pomegranate honey also works well as a toast topping or on the other side of your peanut butter sandwich. It finds its way into my afternoon tea quite often as well.

Honey Pomegranate Glazed Brussels Sprouts
4.8 from 6 reviews
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Cuisine: side dish, vegetable
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 6
Ingredients
  • 4 tablespoons butter
  • 3 cups Brussels sprouts, washed and halved
  • 4 tablespoons pomegranate honey (see notes)
  • 1/2 teaspoon kosher salt
  • 1/2 cup toasted pecans, chopped
  • 1 cup pomegranate arils
Instructions
  1. Over medium-high heat, melt the butter in a large sautรฉ pan. Add in the Brussels sprouts and cook just until they turn a vibrant green, about 3-5 minutes, stirring only occasionally to allow edges to brown. Add in the pomegranate honey and the salt. Stir to coat the sprouts, and then pour in the pecans.
  2. Remove from heat and stir in the pomegranate arils. Serve warm.
Notes
To make the pomegranate honey, reduce 1 cup pomegranate juice by half over medium-high heat. Add in 1/4 cup honey and simmer until thick. Full instructions can be found on FoodforMyFamily.com.

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In the vein of giving thanks, this post is part of a communal table hosted by the Food Network. So, Pull Up a Chair and see what everyone is bringing to the table.

Cocktails, Appetizers, Salads and Breads:

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Desserts:

What are you bringing to the table either for Thanksgiving dinner or another holiday get-together?

About Shaina

Shaina Olmanson is the home cook and photographer behind Food for My Family, where she shares recipes, tips, opinions and her philosophy on food as she wades through the process of feeding her family, her friends and anyone else who will let her. She strives to teach her four children how to eat well: seasonally, locally, organically, deliciously and balanced.

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Comments

  1. GOR-G-EOUS.
    Bev @ Bev Cooks’s last post: Gemelli Pasta with Garden Greens and Pine Nuts

  2. I don’t think I’ve ever had brussels sprouts! But this recipe is very very tempting and I think I need to add it to the Thanksgiving menu. Pomegranates! mmm. This year we are mixing up the holiday menu – trying a lot of new dishes and only keeping a few old favorites in the mix. It’s going to be fun!
    Allison’s last post: Chunky Apple Pie Granola

  3. This sounds like a lovely Thanksgiving accompaniment. Not to mention, there’s never been a brussels sprouts I would turn down. The pomegranate honey sounds intriguing.

  4. Absolutely stunning. We both actually love sprouts when they’re cooked well, but we hardly ever make them at home. I should change that.
    Amber | Bluebonnets & Brownies’s last post: Kitchen Play: Play UP Dessert with OREO

  5. Beautiful! What an unusual way to enjoy brussels sprouts. Unlike most people, I actually really love them. Hoping this recipe convinces the rest of my family to feel the same way :)
    dervla @ The Curator’s last post: Dread

  6. I just love how the pomegranate seeds make this dish pop! So pretty.
    Jeanette’s last post: Favorite Sweet Spiced Winter Squash Casserole Recipe (Dairy-Free)

  7. Those brussels sprouts are gorgeous! I love the pomegranates.
    I am bringing roasted garlic stuffing, rolls (savory pumpkin , regular white and whole wheat), a cherry raspberry cobbler and coconut cream pie bars to a Thanksgiving vacation with friends on the beach. 22 people: 14 kids. Can’t wait!!
    Kelly’s last post: Pumpkin Sheet Cake

  8. I love your recipe of Honey Pomegranate Glazed Brussels Sprouts, simple and easy to prepare. Thanksgiving is always a food laden event and a vegetable dish is a good choice to add to those savory meat dishes. When you prepare pomegranate honey, usually how long is its shelf life?

  9. Wow, pomegranate honey sounds amazing! I want some for my morning toast!

    Whenever my family gets together I bring the bread and the dessert
    Stephanie’s last post: Cranberry Eggnog Muffins { aka Christmas Morning Muffins}

  10. Such pretty sprouts, linking back to this recipe today :)

  11. For some reason I’m not finding the pomegranate honey recipe on the Food for My Family blog, but it sure sounds good. So often orange juice is the fruit choice in a glaze, and I cannot eat oranges, so I like the pomegranate alternative. I also like the dark green and bright red combination in the dish, it’s perfect for Christmas.
    Mary@Fit and Fed’s last post: Pomegranate Salad Dressing

  12. I have added pomegranate seeds to sautรฉed kale but never with Brussels Sprouts – love this idea!! Have you used pomegranate molasses? Wondering if that would work. Either way – love this and will be trying it out!
    Denise’s last post: Celery Root and Potato Mash with Parsley Oil Drizzle

  13. Way to convert the haters – I feel like Brussels sprouts are having a comeback lately, which is just fine with me!
    Casey@Good. Food. Stories.’s last post: The Maine Country Cooking School

  14. Astrid Gallimimus says:

    You can mash my potatoes and honey-glaze my sprouts if you know what I mean.

  15. Love this gorgeous side! Though I am a little late this year, I’m pinning it for next year’s Thanksgiving festivities. :-)

  16. This looks so good! I love brussel sprouts roasted just plain with olive oil and salt, but I haven’t come up with a really special recipe for them, this looks perfect! And the red and green of the brussel sprouts and pomegranates together is quite beautiful. Instead of making the pomegranate reduction, another option might be to use pomegranate molasses.
    Mary@Fit and Fed’s last post: Papaya Pomegranate Salad

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