Description
Crispy roasted Brussels sprouts tossed in balsamic vinegar elevate a humble vegetable into a show-stopper.
Ingredients
Scale
- 2 lbs Brussels Sprouts, halved
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- 1/4 cup Balsamic Vinegar
- 1/2 cup Shaved Parmesan Cheese
- 1 cup Pomegranate Arils
Instructions
- Preheat the oven to 425°F (220°C). Position the oven rack in the lower third.
- Whisk together 3 tbsp of Extra Virgin Olive Oil, 2 tbsp of balsamic vinegar, and 1 tsp of kosher salt in a small bowl.
- Toss 2 lbs of halved Brussels sprouts with two-thirds of the dressing on a baking sheet. Arrange cut-side down.
- Roast the sprouts for 20-25 minutes until golden brown and crispy.
- Toss the roasted sprouts with 1/2 cup of shaved Parmesan cheese immediately after taking them out of the oven.
- Transfer to a serving platter and sprinkle with 1 cup of pomegranate arils, then drizzle remaining dressing if desired.
Notes
- Choose firm, fresh sprouts for the best flavor.
- Avocado oil can be used as a substitute for olive oil.
- Dried cranberries can be used instead of pomegranate arils.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg