Balsamic Roasted Brussels Sprouts
Halved brussels sprouts roasted until caramelized, then finished with balsamic vinegar and Parmesan.
Equipment
- Large rimmed baking sheet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb fresh brussels sprouts trimmed and halved
- 2 tbsp olive oil
- ½ tsp coarse sea salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp balsamic vinegar
- ¼ cup grated Parmesan cheese
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F.
- Trim. Trim and halve the sprouts.
- Season. Toss with the olive oil, salt, pepper, and garlic powder.
- Roast. Arrange cut side down and roast 22 to 25 minutes, turning once, until browned.
- Finish. Drizzle with the balsamic vinegar, top with Parmesan, and serve hot.
Notes
Substitutions: Maple syrup or honey adds sweetness, and a plain squeeze of lemon replaces the balsamic.
Tips: Dry the sprouts and use a single layer.
Storage: Refrigerate for up to 4 days and reheat on a hot sheet pan.
Nutrition is calculated for one serving.