Brussels Sprouts with Balsamic Glaze
When it comes to meal-prepping, I try to batch-cook vegetables, so I have a lot of them on hand. I find that if they are readily available, I tend to reach for those more often than something that might not be as good for me. These crispy, salty delicious sprouts are the perfect side dish or snack. If you love roasted vegetables, give these Brussels sprouts with balsamic glaze a try for your next side dish.
Another reason I love Brussels sprouts is because they last a long time. When I grocery shop, I try to use the vegetables that spoil the fastest first. Brussels tend to be one of the last vegetables I cook because they last so long. Utilizing vegetables in this way keeps you from having to run to the grocery store several times a week for fresh produce.
What you need
- Sheet pan
- Oven
- Knife
Ingredients
- Brussels Sprouts (about a pound)
- Garlic powder
- Black pepper
- Seasoned salt, or sea salt
- Grated Romano Cheese (or Parmesan)
- Balsamic glaze
- Olive oil
A note about the balsamic glaze; I purchase this at the grocery store, as it can be found in the vinegar aisle, but you can also make this. One bottle purchased at the store will last you a very long time.
How to roast your Brussels sprouts
Preheat oven to 400 degrees. Cut Brussels in half and toss them in olive oil, garlic powder, salt, pepper and grated Romano cheese. Roast in the oven for 40 minutes, tossing with a spatula every 10 minutes or so. When they are done, pull out of the oven and sprinkle with more Romano and let cool slightly. Serve and drizzle with balsamic glaze.
More side dish ideas you will love
Roasted Balsamic Romano Brussels Sprouts
Ingredients
- 1 lbs Brussels sprouts
- 3 tbsp Olive oil
- 2 tbsp Garlic powder
- 1 tbsp Seasoned salt
- 1 tbsp Black pepper
- Balsamic glaze
- Romano or Parmesan cheese
Instructions
- Preheat oven to 400 degrees. Cut Brussels in half and toss them in olive oil, garlic powder, salt, pepper and grated Romano cheese. Roast in the oven for 40 minutes, tossing with a spatula every 10 minutes or so. When they are done, pull out of the oven and sprinkle with more Romano and let cool slightly. Serve and drizzle with balsamic glaze.
