Quick parmesan garlic Brussel sprouts with pomegranate arils are such an easy side dish. Garlic and shallot fork-tender Brussel sprouts topped with a sweet pop of pomegranate. It takes less than 15 minutes in the oven. Perfect for a weeknight meal and stunning enough for a holiday vegetable side-dish.
There seems to be a love-hate relationship with Brussel sprouts and I can confidently say that if Brussel sprouts are cooked correctly, until they are fork tender, they will be loved. I promise with this quick Parmesan garlic Brussel sprouts recipe, there will be some new Brussel sprout lovers.
The Key to Cooking Brussel Sprouts
Brussel sprouts get a bad reputation but trust me, there are several ways to make them so they are amazing. The key is to make sure they are thinly sliced and cooked until they are fork tender. Another pro-tip is to cook them with flavor and a pinch or two of salt. Brussel sprouts take on what they are cooked with – in this recipe we use garlic, shallot and Parmesan cheese. They take on the delicious garlic, the zing of the shallot and the nuttiness of the Parmesan cheese.
Not in this recipe, but worth mentioning, Brussel sprouts also pair really well with bacon.
Pomegranate
Pomegranate is such a fun fruit. Inside of the pomegranate there are little red-purple seeds also called arils. They are sweet and tart with a little pop of freshness. There are a lot of internet techniques showing ways to remove the seeds from the inside of the pomegranate. I have found that the easiest way is to cut it open and then take a wooden spoon to hit the back of the pomegranate shell, the seeds will fall out.
A lot of grocery stores sell the POM seeds separately, this s the stress-free and so simple.
Quick Parmesan Garlic Brussel Sprouts with Pomegranate Arils
Ingredients
- 1 lb Brussel Sprouts - thinly sliced
- 1 Shallot - thinly sliced
- 4 Garlic Cloves - smashed and peeled
- 2 tsp Kosher Salt
- 3 TBSP Olive Oil
- ¼ cup Parmesan Cheese - grated off the block
- 2 oz Pomegranate Arils
- ½ Lemon
Instructions
- Preheat the oven to 400F and line a sheet-pan with parchment paper.
- Thinly slice the Brussel sprouts and shallot. Using the side of a knife, smash and peel the garlic cloves. If you are using already peeled garlic from the grocery story, still smash them to release their flavor and oils.
- In a bowl, toss the Brussel sprouts, shallot, garlic, salt with the olive oil in a bowl until the ingredients are coated.1 lb Brussel Sprouts - thinly sliced, 1 Shallot - thinly sliced, 4 Garlic Cloves - smashed and peeled, 2 tsp Kosher Salt, 3 TBSP Olive Oil
- Pour out onto the prepared sheet-pan and spread out. Roast in the oven at 400F for 10-15 minutes, until fork tender.
- While the Brussel sprouts roast, remove the pomegranate arils. I use the store bought pomegranate arils
- After the Brussel sprouts are roasted, top with Parmesan cheese, and squeeze some fresh lemon, about one or two squeezes of ½ a lemon to taste.¼ cup Parmesan Cheese - grated off the block, ½ Lemon
- Transfer to a serving dish and with the pomegranate arils.2 oz Pomegranate Arils
Nutrition
Other Brussel Sprout Recipes
When you find out Brussel sprouts are delicious, you will want to make these recipes!
Brussel Sprout and Prosciutto Pizza
Brussel Sprout and Blue Cheese Salad
Super Green Pizza (one of my favorites!)