This is part of my 2021 Christmas Eve Dinner, a gourmet feast I have made every year since 2010 (except 2020). I started this tradition with my wife and in-laws, and it has grown to include my children and my parents when they moved to be closer to me in 2016. This year's vegetable is brussel sprouts!
- 24 ounces (1.5 pounds) fresh Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup grated parmesan cheese
- Balsamic Glaze
- 1 cup balsamic vinegar
- 4 tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Preheat the oven to 450 degrees and grease a large baking sheet.
- Cut the Brussels sprouts in half lengthwise and place in a large bowl with olive oil, and toss to coat.
- On top of the sprouts, sprinkle on the salt, pepper, garlic powder, and parmesan cheese. Then stir all this together to combine.
- Transfer the spiced sprouts to the baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for them in the oven for 15-20 minutes, or until forktender and golden brown (I actually like mine with a little char on the outermost edges).
- While the Brussels sprouts are roasting, you can prepare the glaze.
- Add the balsamic vinegar to a medium sauce pan. Bring the vinegar to a boil over medium-high heat and allow to boil for 6-8 minutes, or until it’s reduced to half of its original volume.
- Remove the vinegar from the heat, and stir in the honey, garlic powder, and salt. Transfer the mixture to a bowl and allow it to cool.
- When you’re ready to serve the roasted Brussel sprouts, just drizzle the glaze right over the top