Oven Roasted Parmesan Brussels Sprouts
These Brussels sprouts are oven roasted to develop a crisp Parmesan crust as they cook and drizzled with a balsamic glaze for a tangy finish.
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.