Perfect Roasted Brussels Sprouts.
Guaranteed to make them eat their greens!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Brussels sprouts, trimmed and halved
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, minced
- 3 small shallots, julienned
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp white wine
- 1/4 cup pomegranate seeds
- 1 tbsp balsamic glaze
- 2 tbsp grated parmesan cheese ((I use Violife))
Instructions
- 1
Preheat the oven to 400° F. While the oven is preheating, place your baking sheet in the oven, so that it gets nice and hot while you prep your Brussels sprouts.
- 2
Add olive oil to cast iron pan over medium heat and cook for 1 minute, until the oil begins to shimmer. Place brussels sprouts in one layer flat side down and leave them undisturbed until they achieve a nice sear (around 2 minutes).
- 3
Add garlic, shallots, salt, and pepper and sauté for about 2 minutes. Deglaze the pan with wine, using a wooden spoon to scrape up any brown bits on the bottom of your pan. Cook for about 2 minutes, until all the liquid has evaporated.
- 4
Carefully transfer the Brussels sprouts to the preheated baking sheet and place in the oven for about 15 to 18 minutes, until the sprouts are tender.
- 5
Place the roasted sprouts in a large bowl. Season with additional salt and pepper, to taste. Add pomegranate seeds and toss. Place on a serving platter before glazing with balsamic glaze (or balsamic vinegar) and grated parmesan cheese.