These crispy roasted brussels sprouts topped with parmesan and pomegranate simple syrup will give new meaning to the words side dish!
This post may contain sales affiliate links. Please see my full Disclosure Policy for details.
Many people are trying to incorporate more veggies into their diet and one great way to do that is via interesting side dishes. Like it probably is for many of you, eating enough veggies has been an ongoing challenge for me I've been experimenting with a number of different things this year in my quest to achieve this goal. I'll be focused on side dishes for two and will keep sharing the good stuff along the way!
Brussels sprouts are one of those veggies that seem to cause a lot of controversy. Some people hate them, others love them. Personally, I loathed these little green, leafy spheres for much of my life. Then one day I was out with some friends for lunch and discovered that they were amazing raw. Who knew?! After that lunch, I created this Shaved Brussels Spouts salad and have kept trying to find ways where I would enjoy them cooked. I discovered that for me, the secret is making sure they are super well cooked and crispy with some tasty sauce or something like that added in.
Contents:
Notes from the Kitchen
So what is the secret to making crispy brussels sprouts? High Heat and oil. That's it - easy!
These babies get roasted in pretty high heat with nothing but oil, salt and pepper. You'll stir them up a few times to make sure they all get nice and crispy and add some parmesan at the end for extra flavor. A bit of pomegranate syrup after they are done and you have a delicious veggie side dish.
This recipe will make almost anyone a fan of these cute little green veggies!
Here are a couple of tips for success when making this recipe:
- You might be asking why I used avocado oil instead of olive oil. Avocado oil is actually better for high heat than olive oil because it has a higher smoke point. You can definitely substitute olive oil if that's your preference.
- Be sure to give veggies some space on the baking sheet when roasting them. This helps to ensure they get nice and crisp. If you crowd them on the baking sheet they will essentially steam instead of roast, which won't result in the crispy texture you are trying to achieve.
- Brussels sprouts pair well with salty, rich foods like bacon and pancetta, which you could add to this recipe if you like. They also work with light acidic things like vinaigrettes and lemon zest since which help to combat some of the slightly bitter flavor that you sometimes get with brussels.
Key Ingredients
The full list of ingredients and quantities can be found in the recipe card below.
- Brussels sprouts: You can use frozen shrimp in this dish, just defrost before you marinate them and be sure they are not pre-cooked. With the tail on or tail off is fine.
- Parmesan cheese: As always, I recommend you use freshly grated cheese for the best results.
- Pomegranate syrup: The syrup gives this recipe the perfect finish so you'll want to buy a bottle of premade syrup, which is also great for cocktails or drizzled on desserts. If you prefer to make it from scratch, which is pretty easy to do, try this recipe from Alton Brown.
- Avocado oil: I'm a big fan of using avocado oil, especially when it comes to recipes that require high heat. It has a great taste and works in place of olive oil in many recipes. If you haven't added it to your pantry yet, I'd definitely recommend picking up a bottle next time you are at the grocery store.
Recommended Tools
Large baking sheet – I always say these rimmed baking sheets are a kitchen must-have. You can use them for roasting veggies, baking chicken or fish and for making cookies. They work great for bacon too! Since they are rimmed you don’t have to worry about juices or grease running off the edges and getting all over your oven. I have them in a couple of sizes to accommodate various baking and roasting needs!
Making Roasted Brussels Sprouts
The full printable recipe card is below, but let’s walk through the details before you start cooking.
Roasting brussels spouts is super easy, but there is a trick....you've got to use high heat. If the oven isn't hot enough, you'll end up with soggy sprouts.
Step 1 | Prep the sprouts. Cut the bottoms off of the sprouts and then cut them in half or quarters if they are larger. Try to keep the pieces a fairly consistent size.
Step 2 | Season the sprouts. Place the cut sprouts on a rimmed baking sheet and drizzle them with oil. Season them with salt and pepper then toss to coat. Make sure the brussels are mostly cut side down on the baking sheet.
Step 3 | Roast. Roast the sprouts for 10 minutes. Remove the baking sheet from the oven and toss well. Return it to oven and roast for an additional 10 minutes.
Step 4 | Add the parmesan. Remove the baking sheet from the oven and toss again. Sprinkle the spouts with parmesan and roast for an additional 10 minutes until the sprouts are crisp and beginning to turn dark brown.
Make Ahead Tips
Since the goal is nice, crisp sprouts, you really want to cook them shortly before you serve them. You can prep the spouts the day before as outlined in step 1. Store them in the refrigerator until you are ready to cook them.
Serving Suggestions
These brussels sprouts make a great side dish for just about any meal. Some of my favorite pairings include these Turkey Meatloaf Muffins or this Pork Tenderloin with Cherry Merlot Sauce.
More side dish recipes
If you are looking for other unique side dishes for two check out these reader favorites:
- Miso Glazed Roasted Cauliflower. Take your side dish to the next level with this cauliflower glazed with a miso sauce and then roasted to crispy perfection!
- Twice Baked Potatoes with Kale Pesto. These creamy twice baked potatoes get an added punch from the addition of kale pesto, making them the ultimate side dish!
Click here to subscribe to Urban Foodie Kitchen's Newsletter for free and fresh small batch recipes right to your inbox!
If you try this recipe, be sure to let me know! Leave a comment with a star rating below.
You can also take a photo & tag @urbanfoodiekitchen on Instagram.
Crispy Roasted Brussels Sprouts with Parmesan & Pomegranate Syrup
Ingredients
- 12 to 16 ounces fresh brussels sprouts
- 2 tablespoons avocado oil
- ¼ teaspoon ground pepper
- dash of salt
- 3 tablespoons shredded parmesan cheese
- 2 tablespoons pomegranate syrup
Instructions
- Heat the oven. Preheat oven to 425°F.
- Prepare the brussels sprouts. Cut the bottoms off of the sprouts and cut them in half. For larger ones, you'll want to cut them in quarters so they are essentially the same size. Peel off any tough outer leaves and place them on a rimmed baking sheet. Add the oil, pepper and salt. Toss to coat. Make sure the brussels are mostly cut side down on the baking sheet.
- Roast. Place baking sheet in preheated oven and roast for 10 minutes. Remove from oven and toss well. Return to oven and roast for an additional 10 minutes.
- Add the parmesan. Remove from oven and toss again. Sprinkle with parmesan and roast for an additional 10 minutes until the sprouts are crisp and beginning to turn dark brown.
- Serve. Remove from the oven and add the pomegranate syrup. Serve immediately.
Notes
Nutrition
This post was originally published in January 2018. It was updated in December 2024 with some new information and photos. No changes were made to the original recipe.
Kate
Oh my goodness, what a beautiful recipe! I love brussels sprouts any way, but especially like this. The pomegranate syrup sounds amazing!
Sarah
Okay.. I always say "maybe this will be the one that makes me like brussels sprouts!" and then immediately change my mind and don't make it haha! BUT I love the idea of searing them over high heat! And I bet the syrup helps with the bitterness. Love this!
FoodieGirlChicago
Thanks Sarah! The sweetness of the syrup definitely helps to balance out the flavors!
Veronika
Love this recipe! Looks easy to make and sooo delicious! especially adding pomegranate syrop, will have to try it!
Jenni LeBaron
Brussels sprouts are one of my favorite side dishes! I love your addition of pom syrup, I bet that flavor is lovely with these!
Meymi-Pastry and Beyond
Looks delicious! Sounds so yummy with pomegranate syrup and parmesan!
Leslie Haasch
This is super close to the way I always make my brussels sprouts, but I've never tried adding pomegranate syrup before!
Julie
How did I not know about avocado oil having a higher smoke point than olive oil? I need to start using more of it in my life! Also, that pomegranate simple syrup sounds AMAZING!
lauren
So crispy! I haven't used avocado oil yet, but I'm positively love crispy sprouts. I'll definitely have to try your recommendation. The sweet and savory of this dish is perfect!
Rachel
Putting pomegranate syrup on brussels sprouts is such a genius idea. This recipes is going on my must try list!
Stacey
Love me some Brussels sprouts! These sound and look perfectly gorgeous!
Tatiana
Pomegranate syrup and Brussels sprouts ? Wow, it must be delicious and so flavorful ! Will try it this week!
Mackenzie
The pomegranate syrup on this has me so intrigued. I bet it offers the perfect flavor pop to really take these to the next level. I bet it would make my kids more likely to eat them, too! Can't wait to try!
FoodieGirlChicago
The pomegranate syrup is really fun to experiment with - so many options. I'd love to hear what your kids think!
Jodie Morgan
These look amazing! I roast brussels sprouts all the time but I have never tried them with pomegranate syrup. I will definitely be giving these a go.
FoodieGirlChicago
Thanks Jodie - I hope you enjoy them!