These crispy, tasty Brussels Sprouts come together quickly and avoid the overly sweet variations in gastropubs. My friends have requested this recipe on occasion, when paired with a delicious steak or even at Thanksgiving.
Feel free to let them hang in the oven a little longer than you think to give an added crisp to the outer leaves.
Ingredients:
- 2 lbs Brussels Sprouts trimmed of damaged leaves and dirt, halved or quartered
- Olive oil
- Balsamic vinegar
- Garlic powder
- Onion powder
- Fresh ground black pepper
- Fresh grated parmesan cheese (optional)
Directions:
- Preheat the oven to 425F degrees and line a baking sheet with parchment paper.
- Place the Brussels Sprouts into a large bowl and drizzle with plenty of olive oil and balsamic vinegar.
- Shake garlic powder and onion powder and lots of fresh ground black pepper. Toss to coat.
- Repeat with oil, vinegar and spices tossing to completely coat the sprouts.
- Spread the sprouts into an even layer on the lined baking sheet and place into the preheated oven.
- After 20 minutes, carefully toss the sprouts ensuring a single layer and return to the oven. Roast until crispy and brown.
- Transfer sprouts to a serving dish and grate parmesan cheese, if using.
Notes:
- Use a good balsamic vinegar and cheese to achieve the best flavors.
- You can also make sprouts in an air fryer, but will need to adjust time and temp.
Salt Swaps:
- Using balsamic vinegar provides tons of flavor without the added salt.
- For completely sodium free, skip the parmesan cheese. However, it will add a delicious balance to the roasted sprouts.
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