Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

If you’re looking for a side dish that’s bursting with fall flavors and a little unexpected pop, this Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe is absolutely fan-freaking-tastic. I love how sweet, tangy, and crunchy everything comes together — it’s the perfect way to elevate your Brussels sprouts from basic to wow-worthy. Trust me, once you try this, your family and friends are going to ask you to make it on repeat.

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Ingredients You’ll Need

Each ingredient here plays a special role— the Brussels sprouts provide a hearty base, the maple syrup adds sweetness, Dijon mustard gives it a gentle tang, and the pistachios and pomegranate provide that final layer of texture and brightness. When shopping, look for fresh, firm Brussels sprouts and ripe pomegranate arils for the best results.

• Brussels sprouts: Look for small, firm sprouts—they roast up beautifully and taste less bitter.
• Pure maple syrup: I prefer 100% pure maple syrup for a rich, authentic sweetness without added sugars or flavors.
• Dijon mustard: Adds just the right tang and depth; don’t swap for yellow mustard here, it changes the flavor profile.
• Kosher salt and pepper: Essential for seasoning—go light on salt initially, as you can always add more later.
• Chopped pistachios: Southern Grove pistachios are my favorite for that perfect crunch and mild nuttiness.
• Pomegranate arils: These little gems add freshness and a burst of sweetness, plus a gorgeous pop of color.

Variations

One of the things I love about this Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe is how flexible it is. Don’t be afraid to tweak a few ingredients to suit your taste buds or dietary needs — it all works!

• Swap the Nuts: If pistachios aren’t your favorite, toasted almonds or pecans work beautifully and add their own unique crunch.
• Make it Vegan: Just double-check your mustard and maple syrup, but this recipe is naturally vegan-friendly.
• Add Heat: If you like a little kick, sprinkle a pinch of red pepper flakes over the sprouted before roasting — it gives a subtle warmth that’s addictive.
• Use Different Fruit: Instead of pomegranate, dried cranberries or fresh chopped apples can add a lovely touch of sweetness.

How to Make Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Step 1: Prep the Brussels Sprouts

Start by trimming the ends off your Brussels sprouts and removing any yellow or damaged leaves. Cut them in half or quarters depending on their size — smaller pieces roast faster and get crispier edges. I usually go for halving when they’re medium sized. This step is essential to ensure even roasting and maximum caramelization, giving you that sweet, nutty flavor we all love.

Step 2: Make the Maple Mustard Glaze

In a small bowl, whisk together the pure maple syrup and Dijon mustard. This combo is my little secret; it lays down a shiny, flavorful blanket over the sprouts that roasts into a gorgeous glaze. When mixing, taste it briefly — you might like it a bit tangier or sweeter, so adjust accordingly.

Step 3: Toss and Roast

Spread your prepared Brussels sprouts evenly on one or two large sheet pans — make sure they’re in a single layer so they roast properly instead of steaming. Drizzle the maple mustard mixture over them, then toss well to coat each piece. Sprinkle with kosher salt and fresh cracked pepper. Roast in your preheated 425°F oven for about 20 to 25 minutes. Halfway through, toss them to encourage even browning. You want them tender inside but caramelized and a little crispy on the edges.

Step 4: Finish with Pistachios and Pomegranate

Once out of the oven, transfer your Brussels sprouts to a serving platter. Sprinkle generously with chopped pistachios and fresh pomegranate arils right before serving. The contrast in textures paired with the fresh fruitiness makes this dish a real showstopper and one that you’ll want to serve immediately for the best experience.

How to Serve Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe

Garnishes

I love to finish this dish with an extra sprinkle of flaky sea salt right before serving—that subtle saltiness contrasts beautifully with the sweetness. Sometimes, I also add a few fresh herb leaves like parsley or thyme for a pop of color and freshness.

Side Dishes

This dish pairs like a charm with roasted chicken, grilled salmon, or even a cozy bowl of creamy polenta. When I make a holiday spread, I often serve it alongside mashed potatoes or a rich wild rice pilaf for a well-rounded meal.

Creative Ways to Present

For special occasions, I sometimes serve these Brussels sprouts in a pretty shallow bowl or on a wooden board with clusters of pomegranate arils and pistachios scattered around the edges—it always looks super inviting. Adding edible flowers for a bit of color contrast once in a while gets me extra compliments, too!

Make Ahead and Storage

Storing Leftovers

I store leftovers cooled in an airtight container in the fridge, and they keep well for up to 3 days. The flavors actually mellow and deepen overnight! Just skip adding the pistachios and pomegranate if you know you’re storing it — add those fresh the next day to keep that crunch.

Freezing

I don’t recommend freezing this dish because the Brussels sprouts’ texture can get a bit mushy, and the fresh toppings lose their wonderful punch. It’s best enjoyed fresh or refrigerated.

Reheating

To bring leftover Brussels sprouts back to life, I reheat them in a hot skillet with a touch of oil over medium-high heat for just a few minutes. This helps restore some crispiness. Then, I add the pistachios and pomegranate just before serving to revive the textures and flavor burst.

FAQs

Final Thoughts

This Roasted Maple Mustard Brussels Sprouts with Pistachios and Pomegranate Recipe has become one of my absolute favorite ways to enjoy Brussels sprouts. The combination of sweet glaze, tangy mustard, crunchy nuts, and juicy fruit is just unbeatable. Whether you’re adding it to a holiday feast or making it an everyday side, this recipe never fails to bring smiles around the table. Give it a try—I’m pretty sure it’ll become a new staple in your kitchen like it is in mine!

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