Roasted Balsamic Brussels Sprouts
An easy and wonderful Thanksgiving side dish is Roasted Balsamic Brussels Sprouts. Roasting brussels sprouts in a tangy balsamic sauce and topping them with nutty Manchego or Parmesan cheese makes these babies addictive! Pop some color and crunch on top with pomegranate seeds and you’ve got a winner winner!
Make a dressing of balsamic vinegar, fig preserves, garlic, thyme and olive oil and toss the brussels sprouts and shallots with the dressing.
Roast the mixture until the sprouts are nicely browned and caramelized.
Toss the roasted vegetables with cheese (either Manchego or Parmesan) and pile them on a serving dish, topped with pomegranate seeds.
Serve extra dressing on the side. There you have it…easy, simple and delicious!
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Roasted Balsamic Brussels Sprouts
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp fig preserves
- 2 cloves garlic, chopped
- 2 tbsp fresh thyme
- kosher salt and black pepper
- chili flakes
- 1 & 1/2 pounds brussels sprouts, halved
- 2-3 small shallots, halved
- 1/2 cup shaved Manchego or parmesan cheese
- 1-2 cups pomegranate arils
Instructions
Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F.
Make the dressing. In a bowl or glass jar, whisk together the olive oil, balsamic, fig preserves, garlic, thyme, salt, pepper, and chili flakes.
On a rimmed baking sheet, toss together the halved brussels sprouts and shallots. Pour 2/3 of the dressing over the sprouts. Lay the brussels sprouts cut side down. Bake on the lower oven rack until deeply browned, 20 to 25 minutes.
Remove the brussels sprouts from the oven and toss with the cheese. Arrange the roasted brussels sprouts on a plate and top with pomegranates. Spoon over the remaining dressing, if desired.
Recipe by Half Baked Harvest
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