11/11/2025
For your Thanksgiving table
Pomegranate-Glazed Brussels Sprouts with Pistachios and Orange Zest
1 lb Brussels sprouts, trimmed and halved
1/4 cup fresh pomegranate juice (or unsweetened store-bought)
1 tbsp balsamic vinegar
2 tbsp pure maple syrup
1/4 cup pomegranate arils (seeds)
1/4 cup chopped pistachios
Zest of 1 orange
Salt and pepper, to taste
1-2 tsp water or vegetable broth (optional, for tossing)
Directions
Set your air fryer to 375°F.
Toss the halved Brussels sprouts with a light splash of water or vegetable broth to help seasonings stick. Season with a pinch of salt and pepper.
Arrange the Brussels sprouts in a single layer in the air fryer basket. Cook for 10-12 minutes, shaking the basket halfway through, until the sprouts are golden brown and crispy.
While the Brussels sprouts cook, whisk together the pomegranate juice, balsamic vinegar, and maple syrup in a small saucepan. Simmer over medium heat for 4-5 minutes, or until the mixture thickens into a glaze.
Once the Brussels sprouts are done, toss them in the pomegranate glaze until evenly coated. Transfer to a serving dish and garnish with pomegranate arils, chopped pistachios, and a sprinkle of orange zest.
