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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut larger sprouts in half for even cooking.
- 2
Season the Brussels Sprouts
In a large bowl, toss the prepared Brussels sprouts with olive oil, salt, and black pepper until well coated.
- 3
Roast the Brussels Sprouts
Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
- 4
Make the Balsamic Reduction
While the Brussels sprouts are roasting, pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and let cook for about 10-15 minutes, or until the vinegar has reduced by half and has thickened slightly.
- 5
Combine and Serve
Remove the Brussels sprouts from the oven. Drizzle the balsamic reduction over the roasted sprouts and sprinkle with grated Parmesan cheese. Serve warm.