Name: Roasted Brussels Sprouts with Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 pound sprouts
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

Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.

Roasted Brussels Sprouts with Parmesan

(16 ounce) package Brussels sprouts, trimmed and halved

olive oil

garlic powder

black pepper

salt

balsamic vinegar

Parmesan cheese

red pepper flakes,

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 9x13-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.


It took far longer than what it said, but came out great!

Turned out really good.  When I make it next time I will add less pepper than the recipe calls for.

I made it  and we really liked it. The only thing I changed was that I combined the balsamic vinegar and the parmesan and tossed it in for the last five minutes of baking. Mine took 40-45 minutes to cook through, not 20 minutes as the original recipe stated.

Off the hook and oh so easy. Fresh Brussel Sprouts. Go great with everything.

I omitted red pepper flakes because I don’t like heat. They were delicious!

Loved it, but needed more balsamic vinegar for my taste - I put in at least 3 tablespoons, probably more - added til the taste was good to me.

Used 1/2 bag frozen brussel sprouts so maybe that’s why they weren’t crispy.  I think I would have preferred them plain roasted with just a dash of EVOO and some S & P.

Made these when I got a beautiful big bag of the sprouts from the big box store. These are so tasty! I have the leftovers in the fridge just for snacking! I used the shredded kind of Parmesan cheese.

I would not add pepper flakes as there was enough pepper for my liking.

roasted brussels sprouts with parmesan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 1

Author : Juliana Hale

Ingredients

Instructions

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