Back to 4 servings 0.333 cup extra virgin olive oil 0.25 cup balsamic vinegar 1 tablespoon fig preserves 2 cloves garlic, chopped 2 tablespoons fresh thyme kosher salt and black pepper chili flakes 1.5 pounds brussels sprouts, halved 2.5 small shallots, halved 0.5 cup shaved Manchego or parmesan cheese 1.5 cups pomegranate arils
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1 Step 1: Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F.2 Step 2: Make the dressing. In a bowl or glass jar, whisk together the olive oil, balsamic, fig preserves, garlic, thyme, salt, pepper, and chili flakes.3 Step 3: On a rimmed baking sheet, toss together the halved brussels sprouts and shallots. Pour 2/3 of the dressing over the sprouts. Lay the brussels sprouts cut side down. Bake on the lower oven rack until deeply browned, 20 to 25 minutes.4 Step 4: Remove the brussels sprouts from the oven and toss with the cheese. Arrange the roasted brussels sprouts on a plate and top with pomegranates. Spoon over the remaining dressing, if desired.getsaucepan.com/r/6edae115-05c2-4659-a822-3381707f5f02 · Original: https://www.halfbakedharvest.com/balsamic-parmesan-brussels-sprouts/
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