Roasted Balsamic Brussels Sprouts | Inspired by Charm

It’s kind of weird to be starting off the week with a post about Brussels sprouts. But then again, if you love Brussels sprouts as much as I do, maybe it’s not so weird.

When I was in California a few weeks ago (a recap post on that trip is coming soon), I fell in love with these tasty mini-cabbage-like-balls-of-goodness all over again. I actually ate them twice in the span of a few days. Since then, I’ve been looking for a reason to make them. Yesterday, a good friend of mine made them and shared a picture with me, and that sealed the deal. I HAD to make them.

Roasted Balsamic Brussels Sprouts | Inspired by Charm

Roasted Balsamic Brussels Sprouts | Inspired by Charm

Now, if you think you’re not a fan of Brussels spouts, I totally get it. Growing up, I wasn’t either. However, either my tastes changed or Brussels sprouts have come a long way in the past few years. If you haven’t tasted them in a while or made them yourself, you should really give them a try. Start with this recipe, and if you still don’t like them, then maybe they’re just not the veggie for you.

This particular recipe is so simple to make. In my opinion roasting these little guys in the oven is the best way to prepare them.

Roasted Balsamic Brussels Sprouts | Inspired by Charm

Simply roasted with olive oil, salt and pepper; they brown up so nicely, allowing the flavor to truly shine. Plus, the little leaves that fall off are probably my favorite. They turn brown and crispy; almost like Brussels sprout chips.

Roasted Balsamic Brussels Sprouts | Inspired by Charm

Still warm right out of the oven, a drizzle of balsamic glaze (a thickened balsamic vinegar) and some freshly grated Parmesan cheese are all these bite-sized balls of yumminess need.

Have I convinced you that Brussels sprouts are delicious and not so weird on a Monday?

I’ll take that as a yes. Check out the recipe below.

Roasted Balsamic Brussels Sprouts | Inspired by Charm

Roasted Balsamic Brussels Sprouts

1 1/2 pounds Brussels sprouts, trimmed and halved
3 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar glaze or syrup
1/4 cup freshly grated Parmesan cheese

Preheat your oven to 400 degrees F.

Place the prepared Brussels sprouts in a large bowl. Drizzle with olive oil. Add the garlic cloves, salt, and pepper. Stir with a spoon to mix. Evenly spread out the Brussels sprouts in a single layer on a sheet pan. Roast for 20-30 minutes, until tender and browned. Turn once during the roasting process.

Remove from the oven and drizzle with the balsamic vinegar and toss again. Plate, then garnish with Parmesan cheese.

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Roasted Balsamic Brussels Sprouts | Inspired by Charm

Give this a try and let me know what you think. And while you’re at it, have a great week!

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Comments

  • Karen at

    My husband loves brussels! I’m still trying to convert and I pretend to enjoy them for his sake. Now, I’ve certainly hard of balsamic vinegar but what is balsamic vinegar glaze?

    • Michael Wurm, Jr. at

      It’s readily available these days. It’s basically a thicker version of balsamic vinegar. I almost find it a bit sweeter too. It’s delicious!

      xo Michael

  • Reenie at

    I agree…. if you haven’t tried Brussells Sprouts for awhile ~ try them this way. They are sooo good…. (all veggies are good this way 😉

  • Evelyn Huckaby at

    Trader Joes has beautiful Brussels sprouts still on the stems – definitely going to get some this week and try this!

    • Michael Wurm, Jr. at

      Oh! I bet. I’m jealous. I wish I lived closer to a Trader Joes! Have fun shopping.

      xo Michael

      • Evelyn Huckaby at

        I’m going to be honest – made these last night and they ended up absolutely delicious. Trader Joes came through again. 🙂

  • Catherine Gipson at

    Making these for supper, to go with meatloaf instead of mashed potatoes & gravy, sure they well be yummy

  • Amanda at

    Probably my favorite Brussels sprout recipe. Thank you!

    • Michael Wurm, Jr. at

      So glad you like it! It’s the only way I make them. 🙂

      xo Michael

  • LaVerne Jones at

    There are so many types of balsamic vinegar, suggest one please

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