Prep Time:25 minutes Cook Time:25 minutes Total Time:25 minutes Yield:8 to 10
2 pounds Brussels sprouts
2 tablespoons olive oil
2 teaspoons cornstarch (or arrowroot)
1 cup fresh apple cider
2 tablespoons maple syrup
1 teaspoon yellow mustard
Salt and freshly ground pepper to taste
Seeds from 1/4 to 1/2 pomegranate, optional
Preheat the oven to 400º F.
Trim the ends from the Brussels sprouts. Cut larger ones in half; leave small ones whole. Remove and discard any discolored leaves.
Line a roasting pan with baking parchment. Arrange the Brussels sprouts in a single layer and drizzle the olive oil evenly over them. Place the roasting pan in the oven.
Start the glaze at once. Dissolve the cornstarch in a little of the cider.
Heat the cider in a small saucepan. When it comes to a gentle simmer, whisk in the dissolved cornstarch and cook just until thickened.
Remove from the heat and whisk in the maple syrup and mustard.
Remove the roasting pan from the oven and pour the glaze over the Brussels sprouts, stirring continually — the nooks and crevices will absorb more than you’d expect!
Return the sprouts to the oven and continue to roast for 15 to 20 minutes longer, or until touched with brown spots here and there.
Season with salt and pepper while still in the pan, then transfer to a serving dish.
If using pomegranate seeds for garnish, scatter over the top. Serve at once, or cover and keep warm until needed.
Variations: These are great with no garnish at all, but if you’d like to use something in place of the pomegranate seeds, consider pepitas (shelled roasted pumpkin seeds), toasted slivered almonds, or golden raisins.