Pomegranate Salad

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds. Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started! Pomegranate salad ingredients There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish: Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below! Shallot Granny Smith apple or pear: either are tasty: or you could use both! Pecans or walnuts Mixed greens Goat cheese […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Pomegranate salad

Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started!

Pomegranate salad ingredients

There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish:

  • Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below!
  • Shallot
  • Granny Smith apple or pear: either are tasty: or you could use both!
  • Pecans or walnuts
  • Mixed greens
  • Goat cheese or feta cheese crumbles (optional)
  • Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (see below)
Pomegranate salad

Use pomegranate seeds from a fresh pomegranate!

These days, you can find pomegranate seeds already remove from the fruit in your local grocery. But for pomegranate salad, it’s best to buy a fresh pomegranate and cut and seed it yourself. Why? Pomegranate seeds from the fruit are much fresher. If you buy them already seeded, they only have a day or so of shelf life. We’ve even purchased some that went bad before we tried them! So a whole fruit is where it’s at. Here’s what to know:

  • Cut the pomegranate in quarters, then remove the seeds in a bowl of water. This avoids a big mess of pink splatters all over your kitchen! We’ve got a great step-by-step tutorial: go to How to Cut a Pomegranate.
  • Pomegranate seeds last up to 5 days refrigerated, but are best right away. So seed it right before you’re ready to make the salad.
Pomegranate seeds

Step it up with toasted or glazed nuts

This pomegranate salad features toasted pecans: and here’s a tip for you: always toast your nuts! It brings out the nutty flavor almost like salt brings out the flavor in savory foods. And it only takes a few minutes! You can absolutely taste the difference.

To take this salad over the top, make a batch of glazed pecans that have a sweet, crunchy exterior. It adds a new element to an already delicious salad! Here are a few ideas of the various nuts you could use:

Pomegranate salad dressing

Use one of the following pomegranate salad dressings!

There are also lots of variations when it comes dressing for this pomegranate salad! Whatever the case: homemade dressing is best. Of course if you’re in a pinch, you can absolutely use a store-bought dressing: there are many great high quality and organic salad dressings available these days. We created two different dressing options for this salad: and we have a few other ideas as well! Try the following pomegranate salad dressings:

  • Apple cider vinegar dressing: Made with vinegar, Dijon mustard and olive oil, it’s perfectly tangy!
  • Pomegranate vinaigrette: Want to double the pomegranate? Try this dressing made with pomegranate juice.
  • Balsamic vinaigrette: Full of big tangy flavor, and one of of the best homemade dressings you’ll find.
  • Pomegranate molasses plus olive oil: A great way to use this special ingredient! Dress the greens with olive oil, then drizzle with sweet tart pomegranate molasses. It’s incredible!

What to serve with pomegranate salad

This pomegranate salad is great because it’s so versatile! It’s more of a fall and winter salad since pomegranates are easiest to find in the cooler months. But since they’re becoming more available at grocery stores, you can eat it anytime! It’s perfect for holidays like Thanksgiving or Christmas, or ideal for accessorizing any fall or winter dinner. Here are a few foods it pairs well with:

Pomegranate salad

Vegan variation

Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.

And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.

More pomegranate recipes

Pomegranate season calls for making lots of vibrant recipes with special fruit! Here are some favorite pomegranate recipes:

This pomegranate salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese crumbles.

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Pomegranate salad

Easy Pomegranate Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.


Ingredients


Instructions

  1. Cut and seed the pomegranate
  2. Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
  3. Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
  4. Make the Apple Cider Vinegar Dressing or Pomegranate Dressing. 
  5. Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Notes

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Pomegranate salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

corn pudding

In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they…

In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they throw a (hopefully) muted, inner tantrum. This is where all menus should begin, right? It was from this question that I learned that after stuffing, naturally, and long before turkey (sorry, turkey), a dish I had not grown up with — corn pudding — is one of the most popular on American Thanksgiving tables. Because I usually respond, “Great! Now you know exactly what to bring!” and friends have delivered, I’ve since learned what I’d been missing and I’m now fully converted.

here's what you needblend half the cornmix with remaining kernelsbrown butter

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Classic Roasted Potatoes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing. Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started? Best variety to use for roasted potatoes What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes: Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning Fingerling […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

Roasted potatoes

Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started?

Best variety to use for roasted potatoes

What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes:

  • Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning
  • Fingerling potatoes: This type of potato is small, brown and looks like long, thin fingers. It also has a fabulous flavor and works well here
  • Red potatoes (chopped): If you can’t find baby red potatoes, use any type of red potato and chop it into 1/2-inch cubes
  • New potatoes: Technically new potatoes aren’t a variety but simply freshly harvested potatoes. Usually new potatoes are small waxy potatoes. Sometimes you can find a variety of colors (brown, yellow, red and purple).
Oven roasted potatoes

Oven roasted potatoes ingredients

Roasted potatoes are the perfect side dish because they call for only a handful of ingredients! Once you’ve got your potatoes, here’s what you need for the rest of the recipe:

  • Waxy potatoes like baby red potatoes (see above)
  • Olive oil
  • Garlic powder
  • Salt and pepper
  • Fresh thyme or other fresh herbs like oregano, chives or rosemary

Want another variation? Try these Rosemary Roasted Potatoes.

How long to roast potatoes

You barely need a recipe for roasted potatoes! You simply need to know the oven temperature and how long to roast potatoes (and of course, approximate oil and salt quantities!). How long to roast potatoes?

  • Roast 1/2-inch chopped potatoes at 425 degrees Fahrenheit for 30 to 35 minutes. The timing does depend on the exact size of potatoes.
  • You don’t have to stir. Place them cut-side down to get crisp and golden brown.
  • How to season roasted potatoes? Plan on 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt per pound. Then you can get fancy with other flavors: keep reading…
Roasted red potatoes

Flavor variations for roasted red potatoes

Our basic oven roasted potatoes recipe features garlic powder on the potatoes while roasting. This is important: don’t try to add fresh garlic in the oven! At such a high temperature, fresh garlic will burn. Once the roasted potatoes are golden and crisp, sprinkle with fresh thyme. It’s a time-honored flavor combination that’s effortlessly simple. But want to take that even further? Here are some ideas:

  • Fresh garlic: Fresh garlic burns in the oven, but you can add it afterwards! Use a small garlic clove and grate it over the top of the warm potatoes. Add a drizzle of olive oil then stir, mixing up any clumps with your fingers.
  • Lemon juice: Love potatoes with a lemon kick? Add squeezes from a few lemon wedges after baking.
  • Parmesan cheese: Take it even further over the top with Parmesan! Add 1/2 cup shredded cheese 15 minutes into baking. It comes so intensely crispy and savory, you’ll be addicted. (We took a cue from our Parmesan Potato Wedges.)
Roasted potatoes recipe

More simple roasted side dishes

Love roasting vegetables? They’re the ideal easy side dish, perfect for a weeknight dinner or a special meal (like Thanksgiving or Christmas). Here are all our master methods for making roasted vegetables:

This roasted potatoes recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Roasted red potatoes

Classic Oven Roasted Potatoes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These oven roasted potatoes come out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.


Ingredients

  • 2 pounds baby red potatoes (or chopped medium red potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoons fresh thyme or lemon thyme
  • Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted potatoes, roasted red potatoes

More potato recipes

These roasted red potatoes are at the top of our list of potato recipes! But here are a few more that are top contenders:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Poblano mashed potatoes

The first Thanksgiving that my brother attended with his new wife was a big occasion. They live in Oregon, and while she’d visited…
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The first Thanksgiving that my brother attended with his new wife was a big occasion. They live in Oregon, and while she’d visited…

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potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been …

potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been eleven years (!) since I last shared a potato gratin here, I think it’s worth revisiting as we head into gratin season, which is not a thing, I absolutely just made that up, but really should be for colder weather and shorter days.

what you'll needthinly slicedalternate direction of stacked handfulsnudge in leeks

I prefer my potatoes unpeeled; I like the definition on the edges as they bake up. I prefer stacks of potatoes leaning this way and that versus the traditional flat layers, because it creates more texture and a looser density. I love big chunks of leeks in a potato gratin, not sautéed and hidden, but wedged in all over, sharing the spotlight. I prefer cheese only on top and while I like crumbs, too, they have to be tossed in butter first so they remind me of buttered toast and not, say, sawdust. And while I in the past have made gratins with milk and/or half-and-half, I feel especially at this moment in time that if we’re going to do anything, we might as well do it spectacularly, and that will require heavy cream. Not so much that the potatoes are drowning, but enough that they bake up to the luxurious texture that makes a gratin worth daydreaming about.

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Greek Fries

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs. Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking! What are Greek fries? What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.

Greek fries

Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking!

What are Greek fries?

What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.

Use a waxy potato, like Yukon gold

Standard French fry recipes use russet potatoes, to get that fluffy on the inside texture that restaurant fries have. But in our research, we found that Greek fries recipes use a waxy potato like Yukon gold. This has a smoother texture on the interior, with a bit sweeter flavor. It definitely tastes like a different type of French fry! Use this type of potato if you can find it: but russet potatoes work just as well.

Greek fries

The seasoning for Greek fries: a homemade blend!

Another thing that makes this Greek fries recipe special: our homemade Greek seasoning blend! This blend features dried herbs and spices that are often used in Greek cuisine. These seasonings really make the dish! Make up a batch and you’ll have leftover to use in other recipes: we love it sprinkled over potatoes, sauteed vegetables, and fish. Here are the ingredients you’ll need:

  • Dried oregano
  • Dried dill
  • Garlic powder
  • Onion powder
  • Salt and black pepper

Toppings for Greek fries

The toppings in these Greek fries are what make it shine! Here are the fry toppings you’ll need to add the Mediterranean-style flair to this recipe:

  • Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries.
  • Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor.
  • Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
How to make Greek fries

Sauces for dipping Greek fries

The last element to these easy homemade baked French fries that adds a Greek vibe is the dipping sauce! We have a few different sauces that would work well here. Pick from the following:

How to cut fries

The part of making these healthy Greek fries with the most technique is cutting the fries! There are two methods you can use: hand-cutting or using a fry cutter. Here’s what to know about how to cut fries by hand:

  • Watch the video first: Go and watch this video.
  • Make a base: Slice off the ends of each potato, then slice off part of the side to make a base.
  • Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries!

A shortcut? You can use a fry cutter! It’s rather large so you’ll need to have good storage space. But it works like a charm! Here’s a link to the French fry cutter we use.

Mediterranean French fries

Tips for making Greek fries perfectly crispy

Last up: how to make these Greek fries perfectly crispy? Here are a few of the tips we use to make a crispy baked fry:

  • Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior.
  • Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy.
  • Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).

And that’s it! We hope you love these Greek fries as much as we do!

This Greek fries recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use dairy-free feta crumbles.

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Greek fries

Greek Fries


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.


Ingredients

  • 6 medium Yukon gold potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 tablespoon homemade Greek Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta crumbles
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped red onion
  • 4 lemon wedges, for serving
  • Optional: tzatziki, lemon dill sauce (our favorite), or aioli, for dipping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, Greek seasoning and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Season: Taste and add a few more pinches salt if desired. 
  7. Garnish: Transfer fries to a platter and top with the feta cheese crumbles, breaking larger chunks into small pieces with your fingers. Add the finely chopped parsley and red onion. Serve with lemon wedges and tzatziki or lemon dill sauce.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side dish
  • Method: Baked
  • Cuisine: Greek inspired

Keywords: Greek fries

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Brussels Sprouts with Maple Glaze

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze. Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it. How to cook Brussels sprouts to perfection Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.

How to cook Brussels sprouts to perfection

Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat! Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Accent with a maple glaze (optional!)

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
Brussels sprouts with maple glaze

How to make a larger serving of Brussels sprouts

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 1/2 pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 1/2 pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

How to cook Brussels sprouts

Brussels sprouts nutrition

Are Brussels sprouts healthy? Gone are the days of soggy canned sprouts being forced on kids to get their vegetables. These crispy sprouts taste good, they’re almost as addicting as French fries. So are they good for you? Here are the nutrition facts for 1/2 cup plain cooked Brussels sprouts:

IngredientCaloriesProteinCarbsFiberFat
Brussels sprouts28 calories2 grams6 grams2 grams0 grams

Keep in mind that oil and the glaze add calories to the nutrition info! Here are some of the top benefits of these mighty sprouts. Brussels sprouts are (data source):

  • Low in calories and relatively high in fiber.
  • Full of Vitamin K and Vitamin C (137% and 81% of your daily need respectively), and other vitamins and nutrients.
  • Full of antioxidants which may decrease inflammation and increase heart health.
Brussels sprouts with maple glaze recipe

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Brussels sprouts recipe

This Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Brussels sprouts

Brussels Sprouts with Maple Glaze


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts, Brussels sprouts recipe

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

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