These crispy roasted brussels sprouts topped with parmesan and pomegranate simple syrup will give new meaning to the words side dish!
Since it’s the start of a new year many of us are focused on healthy eating. One of my healthy eating goals for the year is to continue to incorporate more veggies into my diet. Like it probably has been for many of you, eating enough veggies has been an ongoing challenge for me. I struggle with finding veggies that I think actually taste good so I’m going to be experimenting with a number of different things this year in my quest to achieve this goal. I’ll be sharing the good stuff along the way!
Brussels sprouts are one of those veggies that seem to cause a lot of controversies. 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 then 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.
So what is the secret to making crispy brussels sprouts? High Heat and oil. That’s it – it’s that 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. Add some pomegranate syrup after they are done and you’ve got a delicious good for you veggie for an easy side dish.
You might be wondering why they are called Brussels Sprouts. Well, the short version is they were originally cultivated in Belgium in the 16th century. That’s why it’s Brussels, with an S, even if you are just referring to a single sprout.
additional notes from the kitchen
- You might be asking why I used avocado oil instead of olive oil. Avocado oil is actually better for high heat than olive oil as 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.
This recipe will make just about anyone a fan of these cute little green veggies!
things you may want for this recipe
Rimmed 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!
Pomegranate Simple 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 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 is high in monounsaturated fat, making it a heart-healthy oil. If you’ve haven’t added it to your pantry yet, I’d definitely recommend giving it a try.
Crispy Roasted Brussels Sprouts with Parmesan & Pomegranate Syrup
- 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
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- Remove from the oven and add the pomegranate syrup. Serve immediately.