Garlic Brussels Sprouts with Balsamic and Parmesean

I have a weird relationship with Brussels sprouts. I absolutely hate them boiled and steam but I love them roasted or fried. I don’t think I’m alone in this. If you have bad memories with Brussels sprouts, make this recipe: crispy roasted Brussels sprouts with a balsamic glaze and Parmesan. This is one of my favorite vegetable recipes and I would eat this any day of the week. The balsamic glaze brings acidity and sweetness while the cheese brings a sharp, nutty note.

Serves: 4


  • 1 pound Brussels sprouts, rinsed and quartered lengthwise
  •  4-5 cloves garlic, slightly smashed
  •  2 tbs oil + oil for spraying
  •  2 tsp garlic powder
  •  1 tbs paprika
  •  2 tsp onion powder
  •  Salt and pepper to taste
  • Balsamic glaze, to garnish
  • 3-4 oz grated parmesan cheese, to garnish


  • Preheat your oven to 375 degrees Fahrenheit
  • In a bowl, toss the sprouts in the oil, seasonings, and garlic cloves
  • Line 2 baking trays with foil and spray with oil
  • Spread the sprouts on the trays evenly and roast at 375 for 20-30 minutes, or until crispy but tender
  • Transfer to a serving tray and drizzle with balsamic glaze and top with the grated parmesan cheese

Chef’s notes:

  • Quartering the Brussels sprouts helps increase the surface area so there will be more crispy edges. You can always half them or roast them whole, but you won’t get the same crispy edges you would get if you quartered them.
  • I love using whole garlic cloves in this recipe. I lightly crushed the cloves to help them cook faster. Roasting whole cloves created the most amazing fragrant sweet garlic at the end
  • If you can’t find balsamic glaze, it is really easy to make. Simply add balsamic vinegar into a saucepan and slowly simmer until it reduces and thickens

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