These brussels sprouts have the perfect amount of crunch and delectable flavor. If you haven’t fallen in love with brussels sprouts yet, you will after trying this recipe.
Jump to RecipeWhenever I hear somebody say, “Brussels sprouts?! GROSS!”, I shake my head and ask, “Okay, but have you had them roasted?”. I’m not kidding when I say it makes a world of difference. My love affair with brussels sprouts really picked up steam in college and has been going strong ever since. Brussels sprouts keep really well in the fridge (perfect for a college student that can’t grocery shop every week). And roasting them is an absolute breeze. Trust me, you’re not going to be disappointed with this recipe.
To get your brussels sprouts all ready for the oven start by chopped off the bottom. Then, I generally like to peel off the very outer leaves. Sometimes the outermost leaves can look a little funky, or taste a little more bitter. After that, just slice them in half.
The balsamic garlic glaze for these sprouts is really easy to throw together too. You just put everything in a bowl and whisk it all together. Then, pour the glaze over your sprouts and toss them until they’re evenly coated.
Spread your coated brussels evenly on a lined baking sheet and pop them in the oven at 400 degrees Fahrenheit for about 20-30 minutes. You’ll want to make sure that each sprout has a little personal space so that they roast evenly.
Once your sprouts are just starting to brown, pull them out of the oven. Sprinkle parmesan cheese evenly over the sprouts and put them back in the oven for another 5-10 minutes. Once the parmesan cheese is brown and crispy they’re ready to eat!
YUM! If you try out this recipe, please be sure to let me know how you liked it in the comments down below. Enjoy!
Roasted Balsamic Parmesan Brussels Sprouts
Ingredients
- 1 lb brussels sprouts halved
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1 1/2 tbsp balsamic vinegar
- 1/4 tsp ground black pepper
- 1/4 cup parmesan cheese grated
Instructions
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tin foil or parchment paper.
- Whisk together garlic, olive oil, balsamic vinegar, and ground black pepper in a small bowl until ingredients are evenly dispersed.
- Pour mixture over brussels sprouts and toss to coat.
- Spread coated brussels sprouts evenly on prepared baking sheet and roast in preheated oven for 20-30 minutes or until slightly browned.
- Sprinkle parmesan cheese over brussels sprouts and roast for an additional 5-10 minutes or until cheese is browned and crispy.
Notes
- To make this recipe vegan, simply omit the parmesan cheese.