Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction

Photo: Anna Williams
Prep Time:
25 mins
Total Time:
1 hr

This dish can be served warm or at room temperature.


  • 2 pounds brussels sprouts, 1 ½ pounds halved, ½ pound thinly sliced

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1 cup apple cider

  • 3 tablespoons apple-cider vinegar

  • 1 tablespoon Dijon mustard

  • 5 ounces roasted and peeled chestnuts, halved (quartered, if large)

  • ½ cup pomegranate seeds (from 1 pomegranate)


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.

  2. Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.

  3. Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.

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