Parmesan Garlic Roasted Brussels Sprouts + Balsamic Glaze

Crispy Brussels sprouts topped with grated Parmesan cheese and Balsamic glaze on a white platter.

5 from 1 vote

Parmesan Garlic Roasted Brussels Sprouts + Balsamic Glaze

Oven-roasted Brussels sprouts with garlic and Parmesan cheese get an irresistible flavor boost from reduced balsamic vinegar. Simple, elegant, and perfect for entertaining.

Prep Time15

Cook Time20

Total Time35

Course: holiday side, vegetable side

Cuisine: American-Italian

Servings: Servings

Calories: 190kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

¼ cup avocado oil divided
1 pound Brussels sprouts washed, dried, ends cut off, and cut in half
8 garlic cloves minced
½ teaspoon paprika
½ teaspoon coarse kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder
1 cup balsamic vinegar
½ cup freshly shredded Parmesan cheese

Instructions

Add ⅛ cup avocado oil to a 13 x 18 baking sheet. Transfer the baking sheet to the oven.
Turn the oven to 400° F.
To a bowl, toss the Brussels sprouts with the remainder of the oil, minced garlic, and seasonings. Remove any yellow or ugly leaves from the sprouts.
Once the oven is fully heated, carefully add the seasoned Brussels sprouts, cut side down, to the baking sheet.
Roast for 10 minutes.
While the Brussels sprouts are roasting, make your balsamic glaze.
To a small pot, add the balsamic vinegar over medium heat. Bring to a boil.
Reduce the heat to low-medium and simmer for 6-10 minutes or until the vinegar has reduced and is thicker. Swirl the pot over the burner or stir while it is simmering.
The sauce will thicken as it cools.
If the sauce becomes too thick, you can reheat it and add a small drizzle of balsamic vinegar until it reaches a thinner consistency.
Flip the Brussels sprouts over and roast for an additional 10 minutes or until golden brown.
Broil on high or 500°F for 2 to 3 minutes until the Brussels sprouts are golden and toasty.
Top with parmesan cheese and a drizzle of the balsamic glaze.
You can store the leftovers in the fridge for up to 3 days.

Notes

👩🏻‍🍳 Tips

Use freshly grated garlic to get the full flavors to come through. Freshly shredded cheese also has much more flavor than pre-shredded cheese from the store.
The key to getting crispy Brussels sprouts is to preheat your baking sheet and oil before adding the vegetables.
Always clean the Brussels sprouts to get rid of any dirt and remove any yellow leaves. Make sure you dry them well with a towel before roasting.
If the balsamic glaze gets too thick, you can heat it up. Just add a little balsamic vinegar until it’s the right thickness.

For more ideas and tips, check out the post with the recipe.

Nutrition