| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic glaze
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, grated
- Kosher salt and freshly ground black pepper
- 2 pounds Brussels sprouts, trimmed and halved
- 1 to 2 Fresno chiles, sliced thin
- 1 cup shredded Parmesan
Instructions
- Preheat the oven to 400 degrees F.
- Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
- Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 191 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 13 mg |
| Sodium | 355 mg |
Reviews
These were just fabulous, in spite of the fact that I read the review about being sure to spray the foil if you use it to cover your pan, then forgot to use the spray. They stuck to the foil, but didn’t matter – were SO tasty! This is a keeper for futureThanksgivings!
These are simple perfection! I ate the whole pan in one sitting. Adding it to my Thanksgiving table this year. Thanks Ree!!
I made some mistakes with this recipe. First, I lined the sheet tray with tin foil without spraying and the Brussels sprouts stuck to the foil. My sprouts were tiny so 25 minutes was too much cook time (watch carefully). The Fresno chilies virtually disappeared. The flavor was good and I will make again with corrections in order to rate fairly.
I can’t wait to try this. We love chocolate balsamic on our sprouts. Trust me, try it!!