Parmesan Crusted Brussels Sprouts With Balsamic Pomegranate Glaze


  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


  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