Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
So good! I added an additional Tablespoon of 12-year aged Balsamic Vinegar I purchased in Italy last year! Also added 15 minutes more in my oven, to crisp it up a bit more. Yum!
Prep 10 m | Cook 20 m | Ready In 30 m
Ingredients
1 (16 ounce) package Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9×13-inch baking pan.
Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition info:
Per Serving: 91 calories; 5.7 g fat; 8 g carbohydrates; 4 g protein; 3 mg cholesterol; 265 mg sodium.
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