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One of my favorite veggies to prepare is Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese. They’re so easy and delicious and they compliment just about every “meat and potatoes” type of meal.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan CheeseNote: This post contains affiliate links for products on Amazon.

I especially like them when served with fish such as salmon. They’re equally yummy with steak and chicken, too.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Here’s how I like to roast these beauties: wash and trim the Brussels sprouts and cut them in half. Toss them in a bowl and drizzle lightly with extra virgin olive oil and a healthy sprinkle of salt. Toss gently with a large spoon or your hands. Line a sheet pan with foil and place the sprouts on it. Spread them out so they’re not piled on top of each other. Place in a 400°F oven for 20 minutes. At the 20 minute mark, remove the sheet pan and lightly drizzle Balsamic vinegar over the sprouts. Place back in the oven to roast for another 10 minutes or until tender and lightly crisp.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Once out of the oven, lightly sprinkle the sprouts with freshly grated Parmesan cheese.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

The heat from the sprouts will gently melt the cheese.

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

It’s always acceptable to add a dash more Balsamic vinegar and more cheese once it’s on your plate ~ I always do! 😉

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Note: This post contains affiliate links for products on Amazon.

Roasted Brussels Sprouts With Balsamic Vinegar And Parmesan Cheese
 
Prep time
Cook time
Total time
 
Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese
Author:
Serves: 2-4 servings
Ingredients
  • 1lb Brussels Sprouts, washed, trimmed and cut in half
  • Olive oil
  • Salt
  • Balsamic Vinegar
  • Parmesan Cheese, freshly grated
Instructions
  1. Preheat oven to 400°F.

  2. Wash and trim the Brussels sprouts and cut them in half.

  3. Toss them in a bowl and drizzle lightly with extra virgin olive oil and a healthy sprinkle of salt. Toss gently with a large spoon or your hands.

  4. Line a sheet pan with foil and place the sprouts on it. Spread them out so they're not piled on top of each other.

  5. Place in a 400° F oven for 20 minutes. At the 20 minute mark, remove the sheet pan and lightly drizzle Balsamic vinegar over the sprouts. Place back in the oven to roast for another 10 minutes or until tender and lightly crisp.

  6. Once out of the oven, lightly sprinkle the sprouts with freshly grated Parmesan cheese and serve.

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Brussels Sprouts with Balsamic and Parmesan Cheese

Roasted Brussels Sprouts with Balsamic Vinegar and Parmesan Cheese

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