Roasted Brussels sprouts with balsamic glaze, pomegranate, and Parmesan

These roasted Brussels sprouts with balsamic glaze, pomegranate, and Parmesan bring sparkle and warmth to any Christmas table. The deep caramelized flavor of roasted sprouts pairs beautifully with the sweetness of pomegranate jewels and the salty, nutty notes of shaved Parmigiano Reggiano. It’s a simple, elegant side that looks as festive as it tastes — perfect alongside a Christmas roast or served at any special gathering throughout the season. With just a few ingredients and minimal prep, it delivers that “wow” factor without the stress.

Roasted Brussels sprouts with balsamic glaze, pomegranate, and Parmesan

Serves 6 | Prep Time: 5 minutes | Cook Time: 20-30 minutes

Ingredients:

• 2 lbs. Brussels sprouts, trimmed and halved, and outer leaves removed
• 1½ tbsp. olive oil
• Salt and pepper, to taste
• Balsamic glaze, for drizzling
• Seeds from about 1 pomegranate (you won’t use all of it)
• 2-3 ounces of Parmigiano Reggiano, shaved

Directions:

1. Line a baking sheet with foil and set aside. 
2. Trim and halve the Brussels sprouts, removing any old outer leaves if necessary. Place into a large mixing bowl. 
3. Add olive oil to the Brussels sprouts and toss until evenly coated. Season with salt and pepper to taste.
4. Add the Brussels sprouts to the foil-lined baking sheet, cut side down.
5. Add the baking sheet to a cold oven and set to 425℉ on the convection setting for 20-30 minutes, until crispy and browned on the cut side. 
6. Remove from the oven. Transfer the sprouts to a serving platter, drizzle with balsamic glaze, scatter with pomegranate seeds, and grate Parmesan shavings on top. Serve warm.  

Notes and variations:

• If you have very large Brussels sprouts, quarter them if needed.
• You can also use pomegranate molasses in place of balsamic vinegar if you choose. 
• If your baking sheet is small, use 2 sheets to allow ample room for the Brussels sprouts to roast.
• If you don’t have a convection setting on your oven, no worries, continue to roast at 425℉ for 20-30 minutes.

The beauty of this dish lies in its simplicity — it’s bright, colorful, and well-balanced. The ruby-red pomegranate seeds bring a touch of Christmas cheer, while the savory Parmesan balances each bite. Whether it graces your Christmas dinner table, New Year’s gathering, or any cozy winter meal, this side dish is a perfect accompaniment to elevate any meal.