BLESS THIS MESS
These are not your Grandma’s Brussels sprouts that as a kid made you run the other way. Roasted Brussels Sprouts are baked in the oven and are crispy, caramelized and totally yummy.
Preheat the oven to 375ºF. Wash and trim the Brussels sprouts and cut them in half.
Put them into a roasting dish drizzle over the olive oil and toss to coat the sprouts. Add salt and pepper to taste.
Roast for 15 minutes then toss. Add a little more oil if the sprouts are looking dry. Scatter over the pistachio nuts and roast for another 10 minutes.
Add the balsamic vinegar and brown sugar to a medium sized saucepan set over a low heat.
Stir until the sugar has dissolved then bring to a simmer for around 8 minutes, stirring occasionally. The balsamic vinegar will reduce by half in volume will visibly thicken and should coat the back of a spoon.
Remove from the heat and set aside to cool. When the sprouts are roasted, remove from the oven and scatter the thyme and pomegranate seeds over the Brussels sprouts.
Transfer to a serving platter and drizzle over the balsamic glaze. Serve immediately.