Balsamic Roasted Brussels Sprouts with Parmesan
Tantalize your taste buds with this delectable side dish that combines the earthy flavors of Brussels sprouts with the rich sweetness of balsamic vinegar, finished with a generous sprinkle of Parmesan cheese for an irresistible umami experience.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large bowl
- Measuring spoons
- Cheese grater
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon honey or maple syrup optional for added sweetness
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper until they are well coated.
- If desired, drizzle honey or maple syrup over the sprouts for a touch of sweetness and toss again to distribute.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
- Place in the oven and roast for 20 minutes, or until the sprouts are tender on the inside and caramelized on the outside. Stir halfway through the cooking time for uniform cooking.
- Once roasted, remove from the oven and immediately sprinkle with freshly grated Parmesan cheese. The residual heat will help the cheese to melt slightly and adhere to the sprouts.
- Serve warm as a perfect accompaniment to your main course, or enjoy as a nutritious snack on its own.
Notes
For a nuttier flavor, try adding a handful of pine nuts to the sprouts before roasting.
To ensure even roasting, cut Brussels sprouts into similar-sized halves.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.