Maple Roasted Brussels Sprouts

This vegetable dish adds a little sweetness from maple syrup and juicy pomegranate seeds.

Serves: 5Prep: 10 minutesCook: 50 minutesTotal: 1 hourDifficulty: Easy

Serves: 5


  • 2 cups Brussels sprouts
  • 3 medium red potatoes, washed
  • 1⁄4 teaspoon red pepper flakes
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1⁄2 cup pomegranate seeds


  • Preheat oven to 350°F.
  • Cut the bottoms of the Brussels sprouts off, then cut in half. Cut potatoes to a similar size, about ½ pieces.
  • Place Brussels sprouts and potatoes in an 8”x8” baking dish. Sprinkle red pepper flakes, salt and pepper over Brussels sprouts and potatoes. Drizzle with olive oil.
  • Cook Brussels sprouts and potatoes for 40-50 minutes, or until potatoes are cooked through.
  • Remove from oven and drizzle the maple syrup over the Brussels sprouts and potatoes, then stir in the pomegranate seeds.
  • Serve and refrigerate leftovers.