Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 20-25 minutes until tender and lightly browned.
- Drizzle with balsamic vinegar and sprinkle Parmesan cheese.
- Serve warm.
Nutrition
Notes
Ingredient Swap: I love using a good maple syrup instead of balsamic vinegar for a sweeter, autumnal twist that my family always requests.
Storage Tip: These are best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days and re-crisp in a hot oven.
Make-
Ahead Secret: You can trim and halve the sprouts a day ahead, keeping them in a bowl of cold water in the fridge to save precious Thanksgiving morning time.
Common Mistake: Don't crowd the baking sheet.
Giving the sprouts space is my number one rule for getting them crispy, not steamed.
Serving Suggestion: I often finish this with a handful of toasted pecans or walnuts for a wonderful crunch that complements the soft, cheesy sprouts.
Equipment Note: If you don't have a baking sheet, a cast-iron skillet works perfectly for roasting and makes a great rustic serving dish straight from the oven.
Personal Touch: For extra caramelization, I sometimes toss the sprouts with the balsamic vinegar halfway through roasting, which gives them a gorgeous, sticky glaze.