Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
- 1 (16 ounce) package Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon balsamic vinegar
- ¼ cup grated Parmesan cheese
- 1 pinch red pepper flakes, or to taste
Preheat the oven to 400 degrees F (200 degrees C).
Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9×13-inch baking pan.
Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Prep time: 10 mins / Cooking time: 20 mins / Total time: 30 mins
Serving: 6 / Yield: 1 pound sprouts
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