Description
These tangy balsamic Brussels sprouts are roasted to perfection, then tossed with Parmesan cheese and sweet pomegranate arils.
Ingredients
Scale
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp Kosher salt
- 2 lbs Brussels sprouts (halved)
- ½ cup shaved parmesan cheese
- 1 cup pomegranate arils
Instructions
- Position the oven rack in the lower third of the oven. Preheat the oven to 425°F. Cut Brussels sprouts in half.
- To make the dressing, whisk together the olive oil, balsamic vinegar, and salt.
- Place the halved Brussels sprouts on a baking sheet and toss them with ⅔ of the dressing. Make sure all the sprouts are cut-side down.
- Roast the sprouts until they are deeply browned, about 20–25 minutes.
- Remove the sprouts from the oven and toss them with the shaved Parmesan. Arrange the sprouts on a serving platter and sprinkle the pomegranate arils on top.
- If desired, drizzle the remaining dressing on top. Enjoy!
Notes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Balsamic Brussels Sprouts, Roasted Brussels Sprouts, Vegetarian Side Dish