Even though brussels sprouts look like tiny baby cabbages, they are not the same as cabbage. They are however, in the same cruciferous family (Brassica family) as cabbage and hold many of the same health benefits. Here is a recipe for an easy and quick Roasted Balsamic Brussels Sprouts with Pomegranate and Manchego. This recipe makes for a delicious side dish to your holiday meal!
Makes 6 servings. Adapted from Half-Baked Harvest.
1/2 cup balsamic vinaigrette
1 tbsp fig preserves
2 garlic cloves, chopped
2 tbsp fresh thyme
pinch of kosher salt
pinch of freshly ground pepper
pinch of chili flakes
1 1/2 lbs brussels sprouts, halved if bigger or whole if smaller
1/3 white onion, diced
1/2 cup Manchego cheese, shaved
1 cup pomegranate arils
Preheat oven to 400° F. In a bowl, whisk together the balsamic vinaigrette, fig preserves, garlic, thyme, salt, pepper, and chili flakes. On a baking sheet, spread out the brussels sprouts and onion and drizzle 2/3 of the dressing. Bake for 20 to 23 minutes until slightly charred. Remove from oven, arrange on a large plate. Sprinkle the Manchego cheese shavings and pomegranate arils over the sprouts. Drizzle remainder of the dressing.