Go Back
Sage Roasted Brussels Sprouts with Cheesy Bread Chunks

SAGE ROASTED BRUSSELS SPROUTS WITH CHEESY BREAD CHUNKS

The perfect holiday table brussels sprouts: Crispy, tender, roasted, cheesy, herby, and tossed with chunks of roasted bread and pomegranate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 3 pounds brussels sprouts, trimmed and halved (about 7-8 cups of brussels sprouts halves)
  • 1 cup thinly sliced shallots (about one medium-large shallot)
  • 15-20 fresh sage leaves
  • 4 tablespoons olive oil
  • 3/4 cup grated parmesan cheese, divided
  • 1 teaspoon kosher or medium coarse sea salt
  • freshly cracked pepper to taste
  • 4-5 cups torn Cheesy Semolina Loaf (2-3 inch chunks)
  • 3 tablespoons red wine vinegar
  • 1/4 cup pomegranate seeds

Instructions
 

  • Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
  • Place brussels sprouts halves, shallots, and sage in a single layer on the parchment-lined baking sheet. Drizzle with olive oil, then sprinkle with 1/4 cup parmesan, salt, and pepper. Toss to coat evenly.
  • Bake for 20 minutes, then add the bread chunks, toss, sprinkle with another 1/4 cup parmesan, and continue to bake another 10 minutes.
  • Remove from the oven when edges are crispy and browning, sprinkle with red wine vinegar, toss, and sprinkle with remaining parmesan cheese and pomegranate seeds. Serve immediately.