Vegetarian Brussels Sprout Bake, finished with Parmesan and Pomegranates

Vegetarian Brussels Sprout Bake with Parmesan & Pomegranates is the reliable side or main for Thanksgiving!

Delight in our Vegetarian Brussels Sprout Bake with Parmesan and Pomegranates a savory dish bursting with flavor and wholesome goodness.

Day 2.

Here we go.

What did you think of the Three Make Ahead Dips? We are obsessed with each one because they all provide a different flavor and texture. Our hope for these dips was to provide a little somethin’, somethin’ to your Thanksgiving situation besides your basic cheese and meat board. Plus, let’s be real making these ahead is a favorite part!

Okay, for day two we heard you guys needed more vegetarian dishes. We wanted to make a side that could still hold its own as a main too. Again our goal for this week was to keep things simple and savory. We truly believe that Thanksgiving should be spent with family and friends and not hovering over a stove all day.

With that said, this Vegetarian Brussels Sprout Bake with Parmesan comes together quickly. Simply saute brussels sprouts, add cheese (and cream!), pomegranates and bake. The flavors taste sophisticated without being complicated to put together. Can you say wining?

Stay tuned because tomorrow we're sharing three oven-less sides that you don’t want to miss! Also, if you guys make a dish this week or next make sure to tag: #CGMthanksgiving so we can see what you made!

Print Recipe

Vegetarian Brussels Sprout Bake with Parmesan & Pomegranate

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 3 tbsp unsalted butter
• 1/2 cup diced shallots
• 2 garlic cloves, minced
• 2 lbs Brussels sprouts, halved
• 3/4 cup heavy whipping cream
• 1/2 cup shredded white cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup pomegranate arils
• salt and pepper to taste
• Fresh parsley, for garnish

Directions:

1. Preheat an oven to 375 degrees. In a large oven-safe skillet melt the butter over medium heat. Add the the shallots, garlic, Brussels sprouts, salt, and pepper. Stir to combine and cook until the Brussels sprouts are tender about 10 minutes.
2. Remove the skillet from the heat and then pour in the cream. Top the Brussels sprouts with parmesan, white cheddar and pomegranates. Place the skillet into the oven and cook for about 15 minutes or until nice and bubbly! Garnish with fresh parsley. Serve and enjoy!

All images and text ©Fisiz for Fisiz

Conclusion: Treat yourself to the irresistible taste of Vegetarian Brussels Sprout Bake It’s the reliable comfort food for any occasion.