Parmesan Brussels Sprouts Salad with Pomegranate
Parmesan Brussels Sprouts Salad with Pomegranate is a vibrant and flavorful dish that perfectly balances crispy roasted Brussels sprouts with the sweet bursts of pomegranate arils and savory freshly grated Parmesan. This salad is not just a side; it’s a showstopper that enhances any meal, making it ideal for gatherings, holidays, or simply to elevate your weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup pomegranate arils
- ½ cup freshly grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Rinse Brussels sprouts under cold water, pat dry, cut off ends, and slice in half lengthwise.
- 2. In a bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until coated. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until golden brown.
- 3. While roasting, whisk together lemon juice and remaining olive oil in a small bowl; season with salt and pepper.
- 4. In a large bowl, combine roasted Brussels sprouts with pomegranate arils and Parmesan cheese. Drizzle with dressing and toss gently.
- 5. Serve immediately or transfer to plates; top with additional Parmesan if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg