Oven-Roasted Balsamic-Parmesan Brussel Sprouts

Haven’t you heard? These little nutritional powerhouses have made a big comeback on the culinary circuit! These tasty nuggets are a crowd-pleasing appetizer, but they also work well right alongside a main course. I’ve even been known to make a lunch out of them!

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Oven-Roasted Balsamic-Parmesan Brussel Sprouts

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Ingredients

• 1 ½ pounds Brussels sprouts approx. 36 small- to medium-size, tops trimmed and cut in half
• ¼ c. Extra virgin olive oil
• ½ t. Course sea salt
• ½ t. Ground black pepper
• 1 to 1 ½ T. Balsamic vinegar dressing the thicker the better
• ¼ c. Freshly grated parmesan cheese

Servings Ingredients 1 ½ pounds Brussels sprouts approx. 36 small- to medium-size, tops trimmed and cut in half ¼ c. Extra virgin olive oil ½ t. Course sea salt ½ t. Ground black pepper 1 to 1 ½ T. Balsamic vinegar dressing the thicker the better ¼ c. Freshly grated parmesan cheese

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Instructions

1. Preheat oven to 400°F degrees.
2. Gently place the Brussel sprouts on a parchment-lined baking pan (ideally, one with higher sides) and coat Brussel sprouts with olive oil, salt and pepper. Toss gently with hands until lightly coated with the oil and seasoning, and spread out on the pan in a single, even layer. Note: If some loose leaves fall onto the pan, don’t bother removing them – they taste delicious when crisped in the oven.
3. Roast for 20 to 30 minutes, or until tender and browned (be sure to gently toss the sprouts once during roasting to evenly brown/crisp both sides).
4. Remove from the oven and immediately drizzle tops with balsamic vinegar. Lightly toss once more and sprinkle with parmesan while still hot from oven. Season with more salt and pepper (to taste), and serve immediately.

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