As a kid I detested Brussels sprouts. My mother boiled them into a tasteless bitter pile of mush. They were just awful. Thankfully corn accompanied most of our meals instead of Brussels sprouts. So sorry mom, other than overcooking vegetables you were a fantastic cook! We were recently out with friends and someone ordered an appetizer of Brussels sprouts for the table. Being polite I reluctantly placed a few on my plate. Oh my goodness were those Brussels sprouts delicious!!! I wolfed down the two on my plate looking around to see if there were any more left. I realized that when cooked properly and seasoned just right Brussels sprouts are freaking awesome! Thus began my obsession to master cooking the most delectable Brussels sprouts at home so I could enjoy them anytime I wanted, which I must confess, is quite often.
Roasted vegetables are the perfect side to almost any meal. You can prep them and pop them in the oven and forget about them while they cook. That gives you time to focus on the main dish. Start by preheating oven to 400 degrees F.
Prepare Brussels sprouts; cut them in half and remove tough outer leaves. Set aside.
In a mixing bowl combine grated Parmesan cheese with olive oil to make a thick paste.
Spread the paste evenly in the bottom of an oven safe casserole dish.
Toss sprouts in 1 tablespoons olive oil, minced garlic, salt and pepper to coat them.
Place sprouts, cut side down, in the casserole dish on top of the Parmesan cheese in a single layer.
Bake for 25-30 minutes until Parmesan cheese is golden brown and Brussels sprouts are crispy.
While Brussels sprouts are in the oven heat balsamic vinegar in a saucepan over medium heat until it thickens slightly and coats the back of a spoon. Remove from heat and set aside.
Remove pan from the oven and drizzle Brussels sprouts with the balsamic vinegar glaze to serve.
Serve with lemon wedges if desired.
If you’re a Brussels sprouts hater this recipe just might convert you over to the Brussels sprout loving side. They’re crispy on the outside and tender on the inside, but not mushy. The parmesan cheese creates a delectable crunchy, chewy cheese coating and the Balsamic glaze adds a touch of tanginess that adds the final finishing touch of flavor. Not only are they easy to make but they are absolutely delicious! Be sure to give this recipe a try.
Oven Roasted Parmesan Brussels Sprouts
Equipment
- Oven safe casserole dish.
Ingredients
- 1 lb Brussels sprouts, cut in half with tough outer leaves removed
- ¼ cup olive oil
- ¾ cup Parmesan cheese, finely grated
- 3 cloves garlic, minced
- salt & pepper, to taste
- 1 tbsp olive oil
- ⅓ cup balsamic vinegar
- lemon wedges, to serve
Instructions
- Preheat oven to 400 degrees F.
- In a mixing bowl combine grated Parmesan cheese with olive oil to make a thick paste.
- Spread paste evenly in the bottom of an oven safe casserole dish.
- Toss Brussels sprout halves in 1 tablespoons olive oil, minced garlic, salt and pepper to coat them.
- Place Brussels sprouts, cut side down, in the casserole dish on top of the Parmesan cheese in a single layer.
- Bake for 20-30 minutes until Parmesan cheese is golden brown and Brussels sprouts are crispy.
- While Brussels sprouts are in the oven heat balsamic vinegar in a saucepan over medium heat until it thickens slightly and coats the back of a spoon. Remove from heat and set aside.
- Remove pan from the oven and drizzle Brussels sprouts with balsamic vinegar to serve.
- Serve with lemon wedges if desired.
Did You Make This?
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