Parmesan herb roasted Brussels sprouts


  • 2 lbs. Brussels sprouts
  • 1/4 cup olive oil
  • 1 Tablespoon fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1/2 cup sliced raw almonds
  • 4 oz. Parmesan, finely grated
  • 1/2 cup pomegranate tendrils
  • salt and pepper to taste


  1. Preheat oven to 400º. Remove Brussels sprouts from stalk. Trim bottoms and remove loose leaves. Cut sprouts in half or fourths, depending on size. Rinse well. Don't worry too much if leaves keep falling off; it's okay to leave some in for roasting.
  2. Spread trimmed, cut and rinsed sprouts in a single layer on a foil-lined baking sheet. Drizzle with about half of the olive oil and then season to taste with salt and pepper. Sprinkle chopped herbs over sprouts and stir with a wooden spoon to coat. Place baking sheet in preheated oven and roast for 20-30 minutes, until sprouts are well-browned and looser leaves are slightly crispy.
  3. Meanwhile, toast almonds by placing them in a skillet and cooking over medium heat until golden brown with a nutty aroma.
  4. Remove Brussels sprouts from the oven and place them in a large bowl. Drizzle with remaining olive oil. Mix in Parmesan cheese, toasted almonds and pomegranate tendrils. Season to taste with salt and pepper if more is needed. Serve immediately.
© 2014 Such the Spot. All rights reserved.