Ingredients

The following ingredients have 9 Servings
  • 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)

Instruction

  • 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.