Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
It took far longer than what it said, but came out great!
Read MoreI made it and we really liked it. The only thing I changed was that I combined the balsamic vinegar and the parmesan and tossed it in for the last five minutes of baking. Mine took 40-45 minutes to cook through, not 20 minutes as the original recipe stated.
Turned out really good. When I make it next time I will add less pepper than the recipe calls for.
Was so good! Yes I made changes...I added mushrooms! I also bought a spray bottle to spritz the Balsamic on.
Used 1/2 bag frozen brussel sprouts so maybe that’s why they weren’t crispy. I think I would have preferred them plain roasted with just a dash of EVOO and some S & P.
Off the hook and oh so easy. Fresh Brussel Sprouts. Go great with everything.
It was really good. I will say. BE careful. They shrink. I should’ve gotten more Brussels.
I made these last night without the Parmesan cheese - they were so yummy, they will be my go to way to fix Brussels Sprouts and I’ll need to make 2x as much for my family of four, as everyone was looking for more
Made these when I got a beautiful big bag of the sprouts from the big box store. These are so tasty! I have the leftovers in the fridge just for snacking! I used the shredded kind of Parmesan cheese.
Never liked brussel sprouts until I made this recipe. I used flavored balsamic vinegar and instead of adding at end and baking additional time, I added and broiled for 3 minutes. Delicious.
Always been a fan of roasted veggies and this recipe did not vary much from what I usually do anyway but nonetheless, it was delicious!
So good! I added an additional Tablespoon of 12-year aged Balsamic Vinegar I purchased in Italy last year! Also added 15 minutes more in my oven, to crisp it up a bit more. Yum!! :-)
Will use less pepper next time as I found this was too much. Skipped the parmesan cheese as well as I didn't feel it was needed. Enjoyed it very much
I used a bit more vinegar and I added a little shredded parmesan after it was done. We loved it
This is very very good as is. I went a bit farther and just seared them quickly on my cast iron pan and put them in the oven right away. They were done in the time suggested and just as a preference, I charred them a bit under the broiler. I started the recipe the last 30 minutes I had left for a roasted chicken. The combo was fantastic! Will make this again!
Loved it, but needed more balsamic vinegar for my taste - I put in at least 3 tablespoons, probably more - added til the taste was good to me.
