Roasted Brussels Sprouts with Parmesan Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Roasted Brussels Sprouts with Parmesan Recipe). Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6

Yield: 1 pound sprouts

Roasted Brussels Sprouts with Parmesan Recipe

Ingredients

1 (16 ounce) package Brussels sprouts

trimmed and halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon ground black pepper

½ teaspoon salt

1 tablespoon balsamic vinegar

¼ cup grated Parmesan cheese

1 pinch red pepper flakes

or to taste

Side Dish

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Toss Brussels sprouts with olive oil garlic powder black pepper and salt. Spread onto a 9x13-inch baking pan.

Step 3

Roast in the preheated oven shaking every 5 minutes until crispy and fork-tender about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted about 1 minute more. Sprinkle with red pepper.

Nutritional Information

Roasted Brussels Sprouts with Parmesan Recipe

Servings Per Recipe:6

Calories: 91.3

% Daily Value *

Protein: 4g 8%

Carbohydrates: 8g 3%

Dietary Fiber: 3.1g 12%

Sugars: 2.2g

Fat: 5.7g 9%

Saturated Fat: 1.3g 6%

Cholesterol: 2.9mg 1%

Vitamin A Iu: 753.3IU 15%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.2mg 12%

Vitamin C: 64.6mg 108%

Folate: 46.7mcg 12%

Calcium: 71.8mg 7%

Iron: 1.3mg 7%

Magnesium: 19.9mg 7%

Potassium: 313.5mg 9%

Sodium: 264.7mg 11%

Thiamin: 0.1mg 11%

Calories From Fat: 51.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.