These golden, crispy Brussels sprouts are nothing like the mushy versions you might remember. Roasting coaxes out their natural sweetness, while a splash of balsamic vinegar creates a rich, tangy glaze that caramelises in all the right places. A dusting of Parmesan brings a savoury depth, and toasted walnuts add a buttery crunch that makes each bite feel just a little more special.
A handful of dried cranberries at the end offers a pop of natural sweetness – the perfect contrast to the sharp, salty edge of the cheese. The result is a dish that’s layered and balanced: earthy and bright, crisp and tender, indulgent yet light on the palate.
This is one of those recipes where flavour and nourishment go hand in hand. Brussels sprouts bring fibre, vitamin C, and phytonutrients to the table, while the olive oil, nuts, and cheese round it out with heart-healthy fats and staying power. You feel good after eating it – satisfied, not stuffed.
It’s a dish that belongs just as easily on a festive spread as it does next to a weeknight bowl of soup or dal. Low-effort, high-reward, and proof that vegetables can be both nourishing and crave-worthy.
Balsamic & Parmesan Roasted Brussels Sprouts
Email Share on FacebookIngredients
- 1 cup fresh Brussels sprouts halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp finely grated fresh Parmesan
- Salt and pepper to taste
- 1 tbsp walnuts optional
- A handful of dried cranberries optional, for serving
Instructions
Step 1
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 2
- Place the halved Brussels sprouts on the tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with Parmesan, salt, and pepper.
Step 3
- Toss everything well to coat evenly, then spread out in a single layer, cut sides down.
Step 4
- Roast for 20–25 minutes, until sprouts are golden and crisp around the edges.
Step 5
- In the last 5 minutes, scatter the walnuts on the tray so they toast lightly.
Step 6
- Remove from the oven. Optional: Toss in a handful of dried cranberries just before serving for a sweet contrast.
Nutrition
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
These golden, crispy Brussels sprouts are nothing like the mushy versions you might remember. Roasting coaxes out their natural sweetness, while a splash of balsamic vinegar creates a rich, tangy glaze that caramelises in all the right places. A dusting of Parmesan brings a savoury depth, and toasted walnuts add a buttery crunch that makes each bite feel just a little more special.
A handful of dried cranberries at the end offers a pop of natural sweetness – the perfect contrast to the sharp, salty edge of the cheese. The result is a dish that’s layered and balanced: earthy and bright, crisp and tender, indulgent yet light on the palate.
This is one of those recipes where flavour and nourishment go hand in hand. Brussels sprouts bring fibre, vitamin C, and phytonutrients to the table, while the olive oil, nuts, and cheese round it out with heart-healthy fats and staying power. You feel good after eating it – satisfied, not stuffed.
It’s a dish that belongs just as easily on a festive spread as it does next to a weeknight bowl of soup or dal. Low-effort, high-reward, and proof that vegetables can be both nourishing and crave-worthy.
Balsamic & Parmesan Roasted Brussels Sprouts
Email Share on FacebookIngredients
- 1 cup fresh Brussels sprouts halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp finely grated fresh Parmesan
- Salt and pepper to taste
- 1 tbsp walnuts optional
- A handful of dried cranberries optional, for serving
Instructions
Step 1
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 2
- Place the halved Brussels sprouts on the tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with Parmesan, salt, and pepper.
Step 3
- Toss everything well to coat evenly, then spread out in a single layer, cut sides down.
Step 4
- Roast for 20–25 minutes, until sprouts are golden and crisp around the edges.
Step 5
- In the last 5 minutes, scatter the walnuts on the tray so they toast lightly.
Step 6
- Remove from the oven. Optional: Toss in a handful of dried cranberries just before serving for a sweet contrast.
Nutrition
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
