Brussels sprouts seem to be all the rage lately. These sweet and savory balsamic vinegar and Parmesan roasted Brussels sprouts are part of the reason for that – they are soooo good!
So I posted a recipe a little bit ago for chili roasted Brussels sprouts in an effort to put my own twist on roasted Brussels sprouts. However, I feel it is my duty to also post this amazing recipe for a more traditional recipe; balsamic vinegar and Parmesan roasted Brussels sprouts. I understand this is not a new concept, but these roasted sprouts are amazingly delicious.
I made this recipe many, many times in the quest to find the perfect consistency of the Brussels. No matter what I did, the Brussels sprouts were coming out tough.
I read so many recipes and tried different methods, but I didn’t like how they were coming out. So finally I decided to par-boil them first (thanks for the idea Mom). FINALLY they were tender enough.
Experiment with different kinds of balsamic vinegar. I find that a slightly sweeter vinegar is a great touch to this recipe. I have used fig, blackberry/ginger and cranberry infused, which are all quite good.
However, I do recommend using a good quality, dark, thicker vinegar. The cheaper grocery store brands tend to be thin and watery, which makes it difficult for the vinegar to coat the Brussels sprouts.
Fresh Parmesan cheese is also a must as it has much deeper and more intense flavor than the prepackaged version.
Start by preheating your oven to 400 degrees. Bring a pot of water to a boil and add the Brussels sprouts – cook for about 6-8 minutes and drain. Place the Brussels sprouts in a large mixing bowl.
Add the remaining ingredients and mix together, preferable with your hands. You know how much I love to cook with my hands. We want to be sure the sprouts are thoroughly coated with all the goodies.
Spread them out on in a single layer on a baking sheet and roast for 20-30 minutes, or until they are caramelized and tender.
Did you make this recipe? Leave a comment below and let me know what you think!
- 16 oz. Brussels sprouts halved
- 1/2 cup Parmesan cheese
- 1/4 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 cloves garlic minced
- 1 tsp. black pepper
- 2 tsp. sea salt
- 4 tbsp. olive oil
Preheat the oven to 400 degrees.
Bring a pot of water to a boil and add the Brussels sprouts - cook for about 6-8 minutes and drain. Place the par-boiled Brussels sprouts in a large mixing bowl.
Add the remaining ingredients and mix together.
Spread the sprouts in a single layer on a baking sheet and bake for 20-30 minutes, or until caramelized and tender.