Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze - A Cultivated Living

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I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on delicious, shareable low carb and keto meals. When I changed my eating, it changed my life. Find out how here:

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Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze

Food + Recipes

Last Updated on July 20, 2021

These Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze take center stage on the table. Cheesy, salty, and sweet, the mix of parmesan cheese, vinegar, and molasses imparts an umami goodness to this dish. Serving these on the stalk makes for an unusual and fun presentation, filling in the gap that the turkey would have filled on the vegetarian Thanksgiving table.

Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze on a serving platter in the middle of the Thanksgiving table.

The Inspiration…


The inspiration for these came from the Brussels sprouts themselves. They grow up the stalk in a mesmerizing pattern which reminds me of the double helix. I started thinking about ways to roast these on the stem, first thinking about creating an appetizer where you can pop them off and dip them in an aioli. But as it is Thanksgiving, and Brussels sprouts are a must, I came up with this slightly sweeter variation as a test.

Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze on a serving platter in the middle of the Thanksgiving table with additional side dishes.

The Ingredients…


Brussels sprouts take center stage for this dish. It was inspired by the presentation of them on the stalk, which you can hopefully find at your local co-op or Trader Joe’s (our Trader Joe’s has had these for over a month). If you cannot find them on the stalk, you can use loose Brussels sprouts – just reduce cooking times and keep and eye on them for burning.

Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze being prepared on a baking sheet.

The Steps…


  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Wash and dry Brussels sprouts, trim and pull off any discolored leaves.
  3. Add minced garlic to extra virgin olive oil and mix. Brush Brussels sprouts with garlic oil mixture. Turn to coat all sides. Season with salt and pepper.
  4. Sprinkle parmesan cheese over Brussels sprouts to coat.
  5. Bake in oven for 10 minutes or until starting to brown (the side touching the baking sheet will brown the most), flip and cook for an additional 10ish minutes to brown all sides. You may need to flip it around a few times to get all sides browned.
  6. Mix balsamic vinegar and pomegranate molasses to combine. Remove from oven and brush glaze liberally over Brussels sprouts. Return to oven for about another 5 minutes to infuse the flavor.
  7. Remove from oven and serve immediately. You can serve on a platter as is, include scissors on the platter to cut off servings, or cut the stalk into sections (it is actually like eating a drumstick if you pick it up).
Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze fresh out of the oven on a baking sheet.

The Results…


These Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze are a delicious salty and sweet side dish which transforms your standard Brussels sprouts into an unusual and intriguing vegetarian centerpiece.

Click here for more low carb, keto-friendly Thanksgiving recipe suggestions!

A close up of Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze on a platter.

If you make these Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!

Print

Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze

  • Author: Joanna Revers
  • Prep Time: 5 Minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. Stalk Of Brussels Sprouts
  2. 2 Tbs. Extra Virgin Olive Oil
  3. Clove Of Garlic, Minced
  4. 4 Tbs. Of Balsamic Vinegar
  5. 1 Tbs. Of Pomegranate Molasses
  6. 1/3 Cup Of Parmesan Cheese
  7. Sea Salt
  8. Fresh Black Pepper

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Wash and dry Brussels sprouts, trim and pull of any discolored leaves.
  3. Add minced garlic to extra virgin olive oil and mix. Brush Brussels sprouts with garlic oil mixture. Turn to coat all sides. Season with salt and pepper.
  4. Sprinkle parmesan cheese over brussels sprouts to coat.
  5. Bake in oven for 10 minutes or until starting to brown (the side touching the baking sheet will brown the most), flip and cook for an additional 10ish minutes to brown all sides. You may need to flip it around a few times to get all sides browned.
  6. Mix balsamic vinegar and pomegranate molasses to combine. Remove Brussels sprouts from oven and brush glaze liberally over Brussels sprouts. Return to oven for about another 5 minutes to infuse the flavor.
  7. Remove from oven and serve immediately. You can serve on a platter as is, include scissors on the platter to cut off servings, or cut the stalk into sections (it is actually like eating a drumstick if you pick it up).

Keywords: Brussels sprouts, parmesan cheese, side dish, vegetarian, Thanksgiving


A close up of Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze on a platter.

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