Roasted Brussels Sprouts with Parmesan Recipe

It took far longer than what it said, but came out great!

So good! I added an additional Tablespoon of 12-year aged Balsamic Vinegar I purchased in Italy last year! Also added 15 minutes more in my oven, to crisp it up a bit more. Yum!! :-)

It takes close to 35-40 minutes to get the Brussels sprouts fork tender. I cooked them in 10 minutes increments. I used lemon and garlic infused extra virgin olive oil. I added already cooked bacon pieces and half the amount of balsamic vinegar (probably will leave vinegar out next time). I had leftover baked potatoes so I peeled and cubed those along with the sprouts. Very good.

Never liked brussel sprouts until I made this recipe. I used flavored balsamic vinegar and instead of adding at end and baking additional time, I added and broiled for 3 minutes. Delicious.

I made it and we really liked it. The only thing I changed was that I combined the balsamic vinegar and the parmesan and tossed it in for the last five minutes of baking. Mine took 40-45 minutes to cook through, not 20 minutes as the original recipe stated.

Didn't care for it. I didn't think the balsamic meshed well with the sprouts. Also 20 minutes for roasted sprouts is only good if you like eating them partially roasted. 35-45 is more accurate roast time depending on the size of your Brussel sprouts.

Recipe is really a no brainer. I did steam them for about ten minutes, patted dry with paper towels, then followed rest of recipe. GREAT!

This was a yummy dish. I cooked it 45 minutes as some of my sprouts were quite large and needed the time to be tender, plus reviewers preferred more time. I liked the parmesan addition a lot; didn't find it melty, though, just toasty. Maybe I should've mixed the oil and white balsamic together to get a more even flavor. I got a couple of strong bites that weren't as pleasant. I didn't add any heat.

Quick, easy and tasty. I halved the black pepper and the salt, and did not use any red pepper flakes. Loved them!

Should have read the reviews. Made as written and they were rock hard at 20, 30, and 40 minutes. My chicken thighs were overcooked waiting for the sprouts. Finally gave up and microwaved them just to get a fork in them. I worked on dinner for over an hour and am embarrassed to serve it to my husband. If I do ever try these again, I won't open the oven door every 5 minutes and I'll skip the red pepper. I am writing the review in case I pick this recipe again. We like everything in it and I expected delicious... but texture and time and the final presentation was awful.

Best recipe for Brussels I’ve found! All three of us loved it, and until recently I thought I hated Brussels sprouts. The Balsamic really makes the dish. I cooked for about 30 minutes because my chicken was not done, and it was perfect. I stirred a few times, definitely not every 5 minutes.

The only thing I would change is the cooking time. I like them well done. I cooked them for at least 30 minutes.

Delicious, easy and healthy. I preferred them without the vinegar. Just lots of butter and the cheese.

Loved it.

Wonderful, fork tender Brussels sprouts finished beautifully with balsamic vinegar, Parmesan, and red pepper flakes. We are Brussels sprouts converts!

Can’t believe I waited so long to try it!

Pretty simple and delicious. I also cooked longer than 20 minutes and I added some chopped pecans when I added the vinegar & parm. at the end.

Good recipe, though I would like more of the Balsamic Vinegarette flavor.

We made this dish but omitted the balsamic because we didn't have any on hand. the sprouts came out wonderfully charred and full of flavor. I did not use any red pepper flake and next time I would probably bake for a few minutes longer to make them more tender.

Flavor combination just didn't work for me.