Honey Pomegranate Glazed Brussels Sprouts

Course Side Dishes
Keyword Vegetarian
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 6 people
Calories 213kcal
Author Shaina Olmanson


  • 4 Tablespoons butter
  • 3 cups Brussels sprouts washed and halved
  • 4 Tablespoons pomegranate honey see notes
  • 1/2 teaspoon kosher salt
  • 1/2 cup toasted pecans chopped
  • 1 cup pomegranate arils


  • Over medium-high heat, melt the butter in a large sauté pan. Add in the Brussels sprouts and cook just until they turn a vibrant green, about 3-5 minutes, stirring only occasionally to allow edges to brown. Add in the pomegranate honey and the salt. Stir to coat the sprouts, and then pour in the pecans.
  • Remove from heat and stir in the pomegranate arils. Serve warm.


To make the pomegranate honey, reduce 1 cup pomegranate juice by half over medium-high heat. Add in 1/4 cup honey and simmer until thick. Full instructions can be found on


Calories: 213kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 272mg | Potassium: 280mg | Fiber: 3g | Sugar: 16g | Vitamin A: 565IU | Vitamin C: 40.2mg | Calcium: 30mg | Iron: 1mg