Quick Parmesan Garlic Brussel Sprouts with Pomegranate Arils

5 from 1 vote

Quick Parmesan Garlic Brussel Sprouts with Pomegranate Arils

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.

Prep Time15

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: American

Keyword: easy recipe, vegetarian, gluten-free, salad, side dish, holiday

Servings:

Calories: 125kcal

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