I was making some side dishes one day and mentioned to the kids; I might make some Brussel sprouts. It was kind of humorous the looks on their faces. And there may have been a few moans too.

I love making this Brussel Sprout recipe

All of a sudden I heard hubby chime in from the other room with a, “No guys hers are really good. I don’ t like Brussel Spouts, but I like hers.” I love that man. Anyway,  I like making this because it’s simple.

  • Preheat oven to 425 degrees

  • Brussel Sprouts –  I get the 10oz halves from Reasor’s

    • 1/4 cup Parmesan cheese – You can use freshly grated or something like Kraft grated cheese
    • 2 tablespoons olive oil (more if it looks to dry once all mixed together)
    • A dash of sea salt
    • A dash of pepper
    • 3 tbsp Balsamic vinegar

Combine everything *but the Brussel sprouts in a bowl and stir.

Then put the Brussel sprouts into a bowl and pour your mixture over them. Stir until everything looks well coated.

Next line a cookie sheet with parchment paper or foil. I usually then do a little light olive oil on top.

Next put the brussel sprout mixture on the cookie sheet.

Make sure the Brussel sprouts don’t touch, or they end up kind of soggy and more steamed then crips.

Bake for 20 minutes.

I like all the colors when they come out of the oven.

I sometimes will measure and bag them to reheat at work later in the week.

Oh and hubby still loves when I make these, but the kids aren’t sold on them yet.