roasted brussels sprouts

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It took me a long time to get on board with brussels sprouts. But now that I know how to make them, I eat them and even my kids eat and love them! 


  • 1.5-2 lb trimmed brussels sprouts
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tbsp black pepper
  • 4 tbsp olive oil
  • Parmesan


  • Heat oven to 425
  • Mix vinegar, seasonings and oil in a bowl
  • Cut brussels in half and toss in the bowl
  • Lay out the brussels on a cookie sheet
  • Cook for about 20 minutes or until desired tenderness is reached
  • Sprinkle with parmesan