Prepare to transform the humble Brussels sprout from a childhood nightmare into a culinary masterpiece that will have everyone begging for seconds! This Tin Roof Bistro-inspired recipe turns these little green gems into crispy, caramelized delights that are so addictively delicious, you'll never look at vegetables the same way again. With a perfect balance of golden-brown edges, tangy balsamic glaze, and a sprinkle of savory Parmesan, these Brussels sprouts are about to become the star of your dinner table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1/4 cup balsamic vinegar
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the middle for even roasting.
- Thoroughly wash the Brussels sprouts under cold running water. Pat them completely dry using clean kitchen towels or paper towels to ensure proper roasting.
- Trim the tough stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating uniform pieces for consistent cooking.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned Brussels sprouts cut-side down on a large rimmed baking sheet, making sure they are in a single layer without overcrowding to promote caramelization.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure even browning.
- While the sprouts are roasting, prepare the balsamic glaze by heating balsamic vinegar in a small saucepan over medium heat, reducing it until slightly thickened.
- Remove the Brussels sprouts from the oven when they are golden brown and crispy on the edges, with a tender interior.
- Transfer the roasted sprouts to a serving platter and immediately drizzle with the reduced balsamic vinegar.
- Sprinkle freshly grated Parmesan cheese over the hot Brussels sprouts, allowing the residual heat to slightly melt the cheese.
- Serve immediately while hot and crispy, enjoying the caramelized, tangy, and cheesy flavors.
Tips
- Moisture is the enemy of crispiness! Make sure to thoroughly dry your Brussels sprouts after washing to ensure they roast and caramelize instead of steaming.
- Use a large baking sheet and don't overcrowd the sprouts. Give them space to breathe, which allows them to get crispy and brown evenly.
- Cut-side down is the secret to achieving that gorgeous golden-brown caramelization. This technique creates a crispy exterior while keeping the inside tender.
- Invest in a good quality balsamic vinegar – the reduction will be more flavorful and create a richer glaze.
- Fresh Parmesan cheese makes a huge difference. Grate it yourself just before serving for the most intense flavor and best melting properties.
- Serve immediately after cooking to maintain the perfect crispy texture. These Brussels sprouts wait for no one!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
