Roasted Brussels Sprouts are the perfect side dish to accompany any meal! Roasting Brussels sprouts in the oven helps to bring out their natural sweetness and take away the bitterness.
Happy Thursday! Today I’m sharing an easy way to cook Brussels sprouts that actually makes them taste good! Brussels sprouts have a tendency to be bitter, which is why many people are turned off by them. BUT – there is a way to make them taste not bitter and that is by roasting! Roasting helps to caramelize the veggie’s natural sugars and this helps to mask the bitterness.
This recipe is so easy– tossed with parmesan, olive oil, salt/pepper and onion powder and roasted for 20 minutes! I made you a video to show you how easy it is! You’ll need a sheet pan
The balsamic glaze I used is from Trader Joe’s. It’s a pre-made balsamic glaze that comes in an easy poor bottle. One of my favorite TJ’s products!
These Brussels sprouts taste awesome right out of the oven. They make good leftovers too, but I wouldn’t keep them more than a day or so in the fridge. Fresh is best!
Also, the more cheese and olive oil, the better these taste. Don’t be afraid to really load up the sprouts with tons of parmesan and oil!
Other delicious side dishes:
Here’s the recipe for Parmesan Balsamic Roasted Brussels Sprouts!
Parmesan Balsamic Roasted Brussels Sprouts
Roasted Brussels Sprouts are the perfect side dish to accompany any meal! Roasting Brussels sprouts in the oven helps to bring out their natural sweetness and take away the bitterness.
Ingredients
- 4 cups Brussels Sprouts
- 2 Tbsp olive oil
- salt + pepper
- 1 tsp garlic powder
- 1/4 cup parmesan cheese
- balsamic glaze I use pre-made from Trader Joe's
- more parmesan for serving
Instructions
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Preheat your oven to 400 F. Wash and trim the sprouts- remove the outer leaves and slice in half.
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Toss in a large bowl along with the olive oil, salt and pepper, garlic powder, and parmesan. Spread onto a large baking sheet and roast for 15-20 minutes, until the sprouts are crispy and beginning to turn brown.
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Remove from oven and top with additional parmesan and balsamic glaze.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!
YUM! Making soon!!