Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes self-care and wellness looks a little different. As our needs shift, self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
If you’re a vegetable lover, you’re probably already keenly aware of how delicious they can be when you roast them. The roasting process does something incredible to the flavors, bringing out all the nuttiness and earthy tones. Like comfort food, the way Mother Nature intended.
In this recipe, balsamic vinegar works that same magic it has long been known for, bringing loads of flavor to these easy roasted Brussels sprouts. Parmesan brings a similar kind of magic, adding a cheesy melted finish to this yummy dish.
What if you’re not a big fan of Brussels sprouts? We hear you, people tend to love or hate them. This recipe would be a really easy one to adapt to any other vegetable that suits your fancy, or maybe even a veggie medley. Why not add some turnips, carrots, mushrooms, onions, or even some peppers into the mix? With flavors like these it would be hard to go wrong, so feel free to get creative. You might even stumble upon your new favorite dish… and when we’re talking just 3 easy steps and less than 30 minutes in the kitchen, that’s something you could make quite often. Experiment a little and see what delicious combinations you can come up with for yourself… the sky is the limit.
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9×13-inch baking pan.
- Roast in the preheated oven, turning every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss the Brussels sprouts with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute longer. Sprinkle with red pepper and serve.
Original recipe yields 6 servings
