Make the best crispy Parmesan balsamic roasted Brussels sprouts with caramelized shallots. This easy roasted vegetable side dish is perfect for weeknight dinners and holiday meals.
If you are looking for an easy vegetable side dish that is packed with flavor, these Crispy Parmesan Balsamic Roasted Brussels Sprouts with Shallots are sure to become a favorite. Roasting Brussels sprouts at a high temperature creates irresistibly crispy edges while keeping the centers perfectly tender. Sweet caramelized shallots, nutty Parmesan cheese, and a splash of tangy balsamic vinegar transform this simple vegetable into a restaurant-quality side dish.
This recipe pairs beautifully with roasted chicken, grilled steak, pork chops, turkey, or holiday dinners. It is quick enough for busy weeknights yet elegant enough for entertaining. The combination of savory Parmesan, rich olive oil, and balsamic vinegar creates layers of flavor that even Brussels sprout skeptics often enjoy.
Whether you are preparing a cozy family meal or planning your holiday menu, this roasted Brussels sprouts recipe is a simple way to add fresh vegetables to the table without sacrificing flavor.
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Servings
4
1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup sliced shallots
¼ cup finely grated Parmesan cheese
1 tablespoon balsamic vinegar
Step 1: Prepare the Oven
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup if desired.
Step 2: Season the Brussels Sprouts
Place the halved Brussels sprouts in a large mixing bowl. Add the olive oil, salt, black pepper, and garlic powder. Toss well until every Brussels sprout is evenly coated.
Step 3: Begin Roasting
Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing as many cut sides down as possible. This helps create beautifully caramelized surfaces and crispy edges.
Roast for 8 minutes.
Step 4: Add the Shallots
Remove the baking sheet from the oven and add the sliced shallots. Stir gently to distribute them evenly among the Brussels sprouts.
Return the pan to the oven and continue roasting for another 8 to 10 minutes, or until the Brussels sprouts are tender with deeply browned, crispy edges and the shallots have caramelized.
Step 5: Finish with Parmesan and Balsamic
Remove the baking sheet from the oven. Immediately drizzle the balsamic vinegar over the vegetables and sprinkle with the grated Parmesan cheese. Toss gently until everything is evenly coated.
Turn the oven off and return the baking sheet to the warm oven for about 2 minutes, allowing the Parmesan to melt slightly without overcooking the vegetables.
Step 6: Serve
Transfer the roasted Brussels sprouts to a serving dish and serve immediately while hot. Garnish with additional Parmesan cheese or a drizzle of balsamic glaze if desired.
Choose Brussels sprouts that are similar in size so they cook evenly.
Roasting with the cut side facing down creates the crispiest texture.
Freshly grated Parmesan melts more smoothly and provides the best flavor.
For extra crunch, sprinkle toasted pecans, walnuts, or pine nuts over the finished dish.
A drizzle of balsamic glaze just before serving adds additional sweetness and presentation.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven or air fryer to restore their crispiness.
