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Parmesan Brussels Sprouts



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I received this recipe from my sister and had to share.  Thanks Mary!

Not a big brussels sprouts fan?  Try this next time!  There’s enough flavors added to entice even the pickiest of non-veg types.

Parmesan Brussels Sprouts


  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 clove minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh round black pepper
  • 1 tablespoon balsamic vinegar
  • 1/4 cup Parmesan cheese, coarsely grated

Preheat oven to 450°F.

In large jelly-roll pan toss 1 lb. thinly sliced Brussels sprouts in 2 Tbsp. olive oil; 1 tsp. finely chopped fresh thyme leaves; 1 clove minced garlic, 1/4 tsp. salt, and 1/4 tsp. black pepper.  Spread evenly.
Roast 20 minutes.  Stirring once.
Toss with 1 Tbsp. Balsamic vinegar and 1/4 cup coarsely grated Parmesan cheese.

Makes 3 cups.  Serves 4.

Need some fine balsamic vinegar?  Take a look here…


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Bye for now!

Categories : Veggies and Sides

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