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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method

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

Method
 

  1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
  2. 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.
  3. Bake for 20 minutes, then add the bread chunks, toss, sprinkle with another 1/4 cup parmesan, and continue to bake another 10 minutes.
  4. 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.