Charred Brussels Sprouts Recipe
With balsamic reduction and pecorino.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Condiments
Cheese
Method
Preparation
- 1
Trim and Halve Brussels Sprouts
Begin by washing the Brussels sprouts under cold water. Trim the stem ends and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise.
- 2
Preheat Oven
Preheat your oven to 425°F (220°C) to prepare for roasting.
Cooking
- 3
Toss with Olive Oil and Seasonings
In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss until the sprouts are evenly coated.
- 4
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 browned and charred at the edges, stirring halfway through for even cooking.
- 5
Prepare Balsamic Reduction
While the Brussels sprouts are roasting, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium heat. Allow it to simmer for about 10-15 minutes, stirring occasionally, until it reduces to a syrupy consistency.
- 6
Plate and Serve
Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic reduction. Grate the pecorino cheese over the top before serving.