Balsamic Roasted Brussels Sprouts
Sweet and savory balsamic vinegar adds a tangy zing to these caramelized sprouts!
- 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and cut in half
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp lemon juice
- ½ tsp dry mustard
- ½ tsp kosher salt
- ¼ tsp fresh-ground pepper
- ¼ cup Parmesan cheese shavings
Preheat oven to 375 degrees, using convection feature if available.
Place all ingredients, except cheese, in a medium bowl and toss to coat.
Spread mixture on rimmed baking sheet and bake, stirring occasionally, until golden brown and crispy (about 35 minutes).
Serve warm with a generous scattering of Parmesan cheese.