“Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.”
1 (16 ounce) package Brussels sprouts, trimmed and halved 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon ground black pepper 1/2 teaspoon salt 1 tablespoon balsamic vinegar 1/4 cup grated Parmesan cheese 1 pinch red pepper flakes, or to taste
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, 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.