introduction
This is an easy holiday side dish. It brings warm, roasted Brussels sprouts with garlic, balsamic, and Parmesan. The dish is simple and quick. It fits many holiday meals.
why make this recipe
You make this recipe because it is fast and tasty. It uses few ingredients. It adds a bright, savory bite to your holiday plate. Roasting makes the sprouts sweet and crispy. Parmesan and balsamic add rich flavor.
how to make Roasted Brussels Sprouts with Balsamic and Parmesan
Start with clean, dry Brussels sprouts. Toss them in oil, salt, and pepper. Roast until golden and tender. Add garlic near the end so it does not burn. Finish with a drizzle of balsamic and a sprinkle of Parmesan.
Ingredients :
Brussels sprouts, Olive oil, Salt, Pepper, Garlic, Parmesan cheese, Balsamic vinegar
Directions :
- Preheat the oven to 400°F (200°C).
- Clean and halve the Brussels sprouts.
- Toss the Brussels sprouts with olive oil, salt, and pepper in a bowl.
- Spread them on a baking sheet and roast for about 20-25 minutes until golden and tender.
- In the last 5 minutes of roasting, add minced garlic.
- Remove from the oven and drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving.
how to serve Roasted Brussels Sprouts with Balsamic and Parmesan
Serve warm on a platter. You can add extra Parmesan at the table. This goes well with turkey, ham, roast beef, or a vegetarian main. Serve with mashed potatoes or cranberry sauce for a full holiday plate.
how to store Roasted Brussels Sprouts with Balsamic and Parmesan
Cool the sprouts to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp. Avoid the microwave if you want to keep them from getting soggy.
tips to make Roasted Brussels Sprouts with Balsamic and Parmesan
- Use similar size sprouts so they cook evenly.
- Do not crowd the pan; give them space to roast.
- Shake the pan once during roasting for even browning.
- Add garlic near the end to avoid burning.
- Grate fresh Parmesan for best flavor.
variation (if any)
- Add chopped bacon or pancetta before roasting for a smoky taste.
- Toss with a little honey or maple syrup with the balsamic for a sweeter glaze.
- Add toasted nuts like almonds or pecans for crunch.
- Use lemon zest or a squeeze of lemon for a bright finish.
FAQs
Q: Can I make this ahead?
A: Yes. Roast the sprouts, cool them, and store in the fridge. Reheat in the oven before serving.
Q: Can I use frozen Brussels sprouts?
A: You can, but fresh gives a better texture. Thaw and dry frozen sprouts well before roasting.
Q: How do I avoid soggy sprouts?
A: Do not overcrowd the pan and use enough oil. Roast at high heat and do not cover.
Q: Can I skip the Parmesan for a dairy-free version?
A: Yes. Leave out the cheese or use a dairy-free substitute.
Conclusion
For more holiday side dish ideas and inspiration, see The Most Popular Holiday Side Dishes and Apps, check out 30 Best Christmas Side Dishes, or explore 55 Best Christmas Side Dishes from Kale Salad to Twice-Baked ….
Roasted Brussels Sprouts with Balsamic and Parmesan
Ingredients
- 1 pound Brussels sprouts Clean and halved
- 2 tablespoons Olive oil For tossing
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Pepper Adjust to taste
- 3 cloves Garlic Minced and added near the end
- 1/2 cup Parmesan cheese Grated, for serving
- 2 tablespoons Balsamic vinegar Drizzled before serving
Method
- Preheat the oven to 400°F (200°C).
- Clean and halve the Brussels sprouts.
- Toss the Brussels sprouts with olive oil, salt, and pepper in a bowl.
- Spread the Brussels sprouts on a baking sheet and roast for about 20-25 minutes until golden and tender.
- In the last 5 minutes of roasting, add minced garlic.
- Remove from the oven and drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving.
