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Easy Roasted Brussel Sprouts with Parmesan and Balsamic recipe | lecremedelacrumb.com

Roasted Brussels Sprouts with Parmesan and Balsamic

This easy Roasted Brussels Sprouts with Parmesan and Balsamic recipe is tasty enough to make even the pickiest eaters fall in love with Brussels sprouts and makes the perfect side dish for any favorite meal!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Tiffany


  • 24 ounces (1.5 pounds) fresh Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/3 cup grated parmesan cheese the kind that comes in the shaker

Balsamic Glaze

  • 1 cup balsamic vinegar
  • 4 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder


  • Preheat oven to 450 degrees and grease a large baking sheet. Cut Brussels sprouts in half lengthwise and place in a large bowl with olive oil, toss to coat. 
  • Sprinkle on top salt, pepper, garlic powder, and parmesan cheese, stir well to combine. Transfer to prepared baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for 15-20 minutes until fork-tender.
  • While Brussels sprouts are cooking, prepare the balsamic glaze. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool, when ready to serve drizzle over Brussels sprouts. 


PRO TIP: The balsamic glaze can be made up to 5 days in advance, covered and chilled until ready to serve. Heat on the stove or microwave just before serving.