These tangy balsamic Brussels sprouts are roasted to perfection, then tossed with Parmesan cheese and sweet pomegranate arils. You’ll be going back for seconds!
I LOVE how flavorful Brussels sprouts are when they’re done right. Many of us probably remember this veggie as being bitter and quite unpleasant from our childhood, but I’m sharing this recipe with you guys to blow your expectations out of the water. By roasting the sprouts, the edges become lightly sweetened and crispy, and the balsamic vinegar reduces down into a glaze.
My favorite way to finish off the roasted sprouts is with a sprinkle of fresh pomegranate seeds and savory Parmesan. This is one of those side dishes that feels special enough for the holidays, but it’s also easy enough to throw together for a weeknight dinner. I can’t wait to hear what you guys think of it!
Roasted Balsamic Brussels Sprouts
How To Roast Balsamic Brussels Sprouts
My friends and family know I’m all about “simple” lol… so I love how quick and easy it is to make these roasted balsamic Brussels sprouts. 3-step recipes are a lifesaver for a busy mom!
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, and salt.
- Roast the sprouts: Place the halved Brussels sprouts on a baking sheet and toss them with ⅔ of the dressing. Roast them for 20–25 minutes at 425°F.
- Finish it off: Toss the roasted sprouts with the shaved Parmesan. Arrange the sprouts on a serving platter and sprinkle the pomegranate arils on top. If desired, drizzle the remaining dressing on top.
Tips From the Kitchen
You guys, this recipe is about to rock your expectations of Brussels sprouts. Here are the tips that helped me produce perfectly tender and crispy sprouts.
- Make sure the sprouts are dry. After washing the sprouts, fully dry them with a kitchen towel or paper towels. Any excess moisture will cause them to steam rather than roast.
- Place the sprouts cut-side down. For the best caramelization, place each halved sprout with the flat side facing down on the baking sheet. The direct contact with the hot pan creates a deeply browned, flavorful surface.
- Avoid overcrowding the pan. Similarly to the first tip, packing the sprouts too close together on the baking sheet will prevent them from roasting properly. Allow ample space for the hot air to circulate, and use another baking sheet if you have to.
- Toss the sprouts with the Parm right away. This is the best way to ensure that the cheese melts into the sprouts once they’re out of the oven.
- Add more sweetness (optional). If you love a good sweet + savory combo, add a drizzle of honey, maple syrup, or melted jam/preserves to the roasted sprouts.
Storage & Reheating
Whenever I have leftover veggies, I try to incorporate them into our meals for the next few days. These roasted balsamic Brussels sprouts are delicious hot or cold!
- Storage: Allow the sprouts to cool completely, then transfer them to an airtight container (love this set) and store in the refrigerator for up to four days.
- Reheating: Reheat leftover sprouts in the oven or air fryer at 375°F for 5-8 minutes.
More Brussels Sprout Recipes
- Shaved Brussels Sprout Salad — Sweet apples and pomegranate seeds and pine nuts… oh my!
- Air Fryer Brussels Sprouts — Tossed with bacon, Parmesan cheese, and garlic parsley salt
- Roasted Brussels Sprouts with Garlic —The feta cheese takes it over the top
- Bacon Brussels Sprout Salad — Warm, irresistible, and only four ingredients
Recipe
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp Kosher salt
- 2 lbs Brussels sprouts halved
- ½ cup shaved parmesan cheese
- 1 cup pomegranate arils
Instructions
- Position the oven rack in the lower third of the oven. Preheat the oven to 425°F. Cut Brussels sprouts in half.
- To make the dressing, whisk together the olive oil, balsamic vinegar, and salt.
- Place the halved Brussels sprouts on a baking sheet and toss them with ⅔ of the dressing. Make sure all the sprouts are cut-side down.
- Roast the sprouts until they are deeply browned, about 20–25 minutes.
- Remove the sprouts from the oven and toss them with the shaved Parmesan. Arrange the sprouts on a serving platter and sprinkle the pomegranate arils on top.
- If desired, drizzle the remaining dressing on top. Enjoy!
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