Balsamic Roasted Brussels Sprouts

After having brussel sprouts cooked like this at a pub, how could I ever eat them any other way?  Adapted from Serious Eats.


  • 3 lbs brussels sprouts
  • 1/4 c extra virgin olive oil
  • salt and pepper
  • 2-3 T balsamic vinegar (or glaze, if you like things slightly sweeter)
  • parmesan to taste


  1. Preheat oven to 500F.
  2. Trim the bottoms off of the brussels sprouts.  Peel off the outer leaves (but still keep them!), then cut the brussels sprouts in half lengthwise.
  3. Toss sprouts and sprout leaves in olive oil, and add salt and pepper to taste
  4. Arrange sprouts in a single layer on a large baking sheet, and roast for 20-30 minutes, stirring halfway through, until sprouts are browned and tender.
  5. Immediately after removing from oven, drizzle sprouts with balsamic vinegar and toss to coat.
  6. Sprinkle with parmesan

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