Roasted Brussels Sprouts with Balsamic Reduction and Parm
I never knew that brussels sprouts could be so delicious!
Honestly, I never dared to try them until one Thanksgiving when my sister in law, Lisa steamed some for us to have with dinner. They were pretty good. My kids thought they were mini cabbages, which was great! I’m a big veggie eater & in the colder temps I love to roast my veggies. I’ll roast anything! Let me tell you, most things taste AWESOME roasted!!
Roasting is so easy, too. It takes a little time if you’re roasting a root veggie, but peppers, onions, garlic and asparagus don’t take long.
There are many variations to this recipe, but this is fast, easy and really tasty!
Roasted Brussels Sprouts with Balsamic Reduction
Author: Jen Leppert
Serves: 4 servings
Roasting is a really easy way to prepare veggies, especially when the weather turns cold outside. This is a great recipe that is easy and very tasty
- 1½ pounds Brussels Sprouts
- Himalayan Sea Salt
- Fresh Ground Pepper
- ½ C good Balsamic vinegar
- 1-2 Tbsp Olive Oil
- ¼ C fresh grated Parmesan Cheese
- Heat oven to 400
- Slice brussels sprouts in half through the core. Toss with olive oil and generously season with salt and pepper. Spread out on jelly roll pan and roast for 30-40 minutes or until golden ground and crispy
- Balsamic Reductioin: put balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to ¼ C. About 15 minutes
- Place roasted bressels sprouts in a serving bowl and toss with balsamic reduction.
- Sprinkle with grated Parmesan Cheese (you don't need a lot if it's a good quality cheese)