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Roasted Brussels Sprouts with Balsamic and Parmigiano Reggiano

There are two ways to do this recipe!

• 500-650g Brussels Sprouts (we normally just get a 500g bag)
• 2 Tablespoons Olive Oil
• 2 Tablespoon Balsamic Vinegar
• Salt, to taste
• Fresh Cracked Pepper, to taste
• 3/4 cup Parmigiano Reggiano, grated

  Option 1

• Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the end, then cut Brussels sprouts in half.
• Heat oil in a cast iron pan and wait till you see ripples in the oil. Toss in the Brussels sprouts and cook while continuous tossing them.
• When they start to brown and charcoal up a little, season with salt, pepper and balsamic vinegar.
  Continue to cook Brussels sprouts until the sprouts are tender and grilled.
• Sprinkle parmesan cheese evenly over top of Brussels sprouts and bake for another minute or two (or until cheese is melted).
  Serve warm or cold

  Option 2

• Preheat oven to Bake or Roast at 400°F.
• Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the end, then

  cut Brussels sprouts in half.

• In an oven-safe dish or cast iron pan, toss together the Brussels sprouts, olive oil, and

  balsamic vinegar. Spread the Brussels sprouts into an even layer. Season with salt and

  pepper, to taste

• Bake for 20 minutes, then gently toss and mix the Brussels sprouts.

  Continue to bake Brussels sprouts for another 20 minutes, or until the Brussels sprouts

  are tender.

• Sprinkle parmesan cheese evenly over top of Brussels sprouts and bake for another 3

  minutes or until cheese is melted. Serve warm.