Recipes may utilise stock images.

Balsamic and maple roasted brussels sprouts with pomegranate

With the weather turning colder, spoil yourself with this luxurious, flavourful spin on brussels sprouts. This recipe is sensational both on the tongue and in the gut – a nutritious medley of texture and flavour.

The salad combines two spectacular ingredients for your digestive system: brussels sprouts and pomegranates. Brussels sprouts are high in potassium, antioxidants and fibre, helping maintain healthy blood sugar levels and preventing cell damage as well as promoting digestive health. Pomegranates are also high in fibre and, notably, found by UCLA Health to contain anti-inflammatory traits, anti-cancer phytonutrients and a bevy of compounds which nourish a healthy gut microbiome.


  • 450g brussels sprouts, cut in half
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup or honey
  • ½ tsp salt
  • ¼ tsp blackpepper
  • ¼ tsp smoked paprika
  • 2 tbsp pomegranate arils


  1. Preheat oven to 200°C.
  2. Rinse the brussels sprouts, trimming the ends. Cut each in half and remove any browned leaves. Transfer them to a large bowl.
  3. Add olive oil, balsamic vinegar and maple syrup. Add salt, pepper, smoked paprika and mix everything together.
  4. Transfer to a lightly greased baking sheet in a single layer with the cut half facing down. Bake at 200°C for 25 to 30 minutes, until the brussels sprouts are browned and caramelised.
  5. Remove pan from oven, add pomegranate and serve the balsamic maple roasted brussels sprouts!

Notes: Add walnuts for extra crunch, or a bit of spice for some additional heat!

Recipe: Cook with Manali