Arguably the tastiest way to enjoy brussels sprouts is roasting them in the oven. Roasted brussels sprouts develop a savory, deep flavor as a result of being cooked at a high temperature. The crispy outer layers not only add texture, but also sweetness from the caramelization process. Parmesan crisps and a honey balsamic glaze give the brussels sprouts an even more complex flavor, but the recipe is quite simple to make.
INGREDIENTS
- brussels sprouts, minced garlic, extra virgin olive oil, balsamic vinegar, honey, parmesan cheese, salt and black pepper
HOW TO MAKE ROASTED PARMESAN BALSAMIC BRUSSELS SPROUTS
STEP 1: CUT BRUSSELS SPROUTS
Wash and trim brussels sprouts. Cut in half. Dry leaves with a kitchen towel or paper towel.
STEP 2: TOSS WITH GARLIC, OIL, AND SEASONINGS
Add minced garlic, 2 tablespoons of extra virgin olive oil, salt and pepper. Toss to combine.
Line a baking tray with aluminum foil or parchment paper for easy clean up. Spread the brussels sprouts evenly on the baking tray in a single layer.
STEP 3: BAKE
Bake for 35-40 minutes. Take out the brussels sprouts half way into the cooking time to flip over. Top with grated parmesan cheese. Any parmesan cheese that doesn’t end up on top of the brussels sprouts and fall directly onto the pan will become a crispy component that adds texture and flavor to the roasted brussels sprouts.
Put the brussels sprouts back in the oven and continue cooking until the outer leaves develop a deeper brown color.
STEP 4: FINISH WITH BALSAMIC GLAZE
To make the balsamic glaze, whisk together balsamic vinegar, extra virgin olive oil, and honey in a separate bowl. Once the brussels sprouts are done cooking, drizzle the balsamic glaze over them or toss the brussels sprouts in the balsamic glaze. Season with more salt and pepper, if necessary.
Roasted Parmesan Balsamic Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts halved
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil plus 1 tablespoon for finishing glaze
- 1/3 cup grated parmesan
- 1/2 teaspoon salt plus more as needed
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 400. Line a baking tray with aluminum foil or parchment paper for easy clean up.
- Wash and trim brussels sprouts. Cut in half. Dry leaves with a kitchen towel or a paper towel. Transfer to a large mixing bowl.
- Add minced garlic, 2 tablespoons of extra virgin olive oil, salt and pepper. Toss to combine.
- Spread the brussels sprouts evenly on the baking tray in a single layer.
- Bake for 35-40 minutes. Take out the brussels sprouts half way into the cooking time to flip over. Top with grated parmesan cheese. Put the brussels sprouts back in the oven and continue cooking until the outer leaves develop a deeper brown color.
- To make the balsamic glaze, whisk together balsamic vinegar, 1 tablespoon of extra virgin olive oil, and honey in a separate bowl. Once the brussels sprouts are done cooking, drizzle the balsamic glaze over them or toss the brussels sprouts in the balsamic glaze. Season with more salt and pepper, if necessary.
