This simple roasted Brussels sprouts dish makes a warm and tasty holiday side. The sprouts get a crisp, brown outside and stay soft inside. A splash of balsamic and a sprinkle of Parmesan add a bright, salty finish. You can make it fast and it pairs well with many main dishes.
why make this recipe
- It is quick and easy to make.
- It uses few ingredients you may already have.
- It adds a bright, savory side to your holiday plate.
- Many people like the roasted, slightly sweet flavor.
how to make Roasted Brussels Sprouts with Balsamic and Parmesan
Cut and toss the sprouts with oil, garlic, salt, and pepper. Roast them in a hot oven until the outsides are brown and crisp. At the end, add balsamic vinegar and Parmesan for extra flavor. Work in one pan so cleanup stays simple.
Ingredients :
- Brussels sprouts
- Olive oil
- Garlic
- Salt
- Pepper
- Balsamic vinegar
- Parmesan cheese
Directions :
- Preheat your oven to 400°F (200°C).
- Rinse and trim the Brussels sprouts, then cut them in half.
- In a bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper.
- Spread them out on a baking sheet and roast for 20-25 minutes until golden brown.
- Drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving.
how to serve Roasted Brussels Sprouts with Balsamic and Parmesan
Serve warm on a side plate. They go well with turkey, ham, roast beef, or vegetarian main dishes. Add extra Parmesan or a little more balsamic at the table for guests who want more flavor.
how to store Roasted Brussels Sprouts with Balsamic and Parmesan
Let them cool to room temperature. Put in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp. Microwaving will make them softer.
tips to make Roasted Brussels Sprouts with Balsamic and Parmesan
- Use even-size sprouts so they cook at the same time.
- Don’t crowd the pan; space lets them brown.
- Toss halfway through roasting for even color.
- Use fresh grated Parmesan for better taste.
- If you like more garlic, add it fresh after roasting to keep the flavor bright.
variation (if any)
- Add chopped bacon or pancetta before roasting for a smoky taste.
- Toss with maple syrup and a pinch of cayenne for a sweet-spicy version.
- Use shaved Pecorino or Romano instead of Parmesan for a sharper cheese flavor.
- Add toasted nuts (pecans or walnuts) before serving for extra crunch.
FAQs
Q: Can I use frozen Brussels sprouts?
A: You can, but fresh works best. If using frozen, thaw and pat dry so they roast, not steam.
Q: Can I make this ahead?
A: Yes. Roast them, cool, and store in the fridge. Reheat in the oven before serving.
Q: What if I don’t have balsamic vinegar?
A: Use a splash of lemon juice or apple cider vinegar for some brightness.
Q: How do I make them less bitter?
A: Cut larger sprouts in half and roast until very brown. Browning brings out sweetness and reduces bitterness.
Q: Can I double the recipe?
A: Yes. Use two baking sheets and rotate them in the oven for even roasting.
Conclusion
For more holiday side dish ideas and inspiration, see these guides: The Most Popular Holiday Side Dishes and Apps – Half Baked Harvest, 30 Best Christmas Side Dishes – What’s Gaby Cooking, and 55 Best Christmas Side Dishes from Kale Salad to Twice-Baked …. Enjoy your holiday meal!