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Holiday Brussels Sprouts
These holiday brussels sprouts have a pop of festive red from pomegranate seeds, also known as 'arils.'
These little sweet, tangy, crispy nuggets are addictive and will get snapped up straight from the sheet pan. Make extra!
¼ cup olive oil
¼ cup balsamic vinegar
2 ½ tablespoons fig preserves
1 clove garlic, chopped
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt and freshly ground pepper
¼ teaspoon chili flakes
1 ½ pounds brussels sprouts, stems trimmed, halved
3 shallots, peeled and halved
3 strips bacon, cooked until crisp, crumbled
¼ cup shaved Manchego or parmesan cheese
1 cup pomegranate arils
Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment. In a small bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, thyme, salt, pepper, and chili flakes.
On the parchment-lined baking sheet, toss the brussels sprouts and shallots together with the oil-vinegar mixture. Spread the vegetables in a single layer. Roast until the vegetables begin to brown, about 18 minutes. Turn on the broiler, and broil for another 2 to 3 minutes, until the leaves on the brussels sprouts brown deeply and crisp up.
Remove the brussels sprouts from the oven and let them cool on the sheet pan for 5 minutes. Transfer them to a large bowl and toss with the bacon. Top with cheese and pomegranate arils.
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