If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told you to call me when pigs fly and I had a winning lotto ticket. No one in their right mind could go to town on a pile of Brussels sprouts, roasted, baked, or Parmesan-ed or otherwise.

Ummmmm…..looks like we both hit the jackpot!
I hereby renege every disparaging word I’ve ever uttered about a Brussels sprout.
Roasted Brussels sprouts not only are a far cry from the boiled green little monsters that may have scared you away in the past—they are downright delicious. (I love them in this Sautéed Brussels Sprouts recipe.)
Today’s recipe is a spin on the classic Oven Roasted Brussels Sprouts with salt and pepper that I make at least once a week (often more).
If there’s a universe in which garlic and Parmesan don’t make everything on the plate that much better, I’m not living in it. These two ingredients are divine with roasted Brussels sprouts.
That post covers lots of useful tips, and by the time you’ve made the recipe once or twice, you’ll have it memorized.

How to Make the Best Roasted Brussels Sprouts with Garlic
The Ingredients
- Brussels Sprouts. Look for ones that are bright green and fairly firm, without too many wilted leaves around the outside. They can be large or small (we’ll cut them down to size).
- FRESH GARLIC. While you can find recipes for roasted Brussels sprouts with garlic powder out there, garlic powder simply won’t taste the same. In this roasted Brussels sprouts recipe, the fresh garlic is 100% worth it. It becomes sweet (if you’ve made Roasted Garlic, you know what I mean!)
- Parmesan. Again, fresh is best. Buy a block and grate it yourself. Or if you are in a hurry, find a box or bag of pre-grated Parmesan that your grocery store has done ahead of time. Whatever you do, just avoid the green can.
- Olive oil, salt, and pepper. The usual roasted vegetables suspects.

The Directions
- Slice the Brussels sprouts. I recommend trimming the ends (more on that below).
- Cut the garlic into chunky pieces. Reference the below photo for a visual.

- Drizzle with Olive Oil and Season with Salt and Pepper. I like to do this right on the baking sheet to save myself a bowl to wash.
- Roast the Brussels sprouts at 400 degrees F. Brussels sprouts roast for 20 to 30 minutes total, depending upon their size.
- Sprinkle with Parmesan. I do this about 10 minutes in, then return the pan to the oven to finish baking. By the time the Brussels sprouts are ready, the Parmesan will be golden, crisp, and tantalizing.

Recipe Variations
This recipe as written yields tender, flavorful, eat-’em-off-the-pan addictive roasted Brussels sprouts. That said, you can certainly vary it up! Here are a few of my favorite spins:
- Bacon. Add the bacon pieces to the sheet pan right along with the Brussels sprouts. They will cook in about the same amount of time. (Or follow the directions for these delicious Maple Bacon Brussels Sprouts.) This version is great with pancetta too!
- Onion. Thinly slice a red onion and add slices to the sheet pan with the Brussels sprouts. The colors are beautiful!
- Lemon. Delicious. A hint of acid really makes this recipe pop (just like with these Cabbage Steaks). After the Brussels sprouts have baked, squeeze the juice of half a lemon over the top. Extreme lemon lovers can use the full lemon (or try tossing the roasted sprouts with the zest too!).
- Balsamic Vinegar. In the last few minutes of baking, drizzle the roasted Brussels sprouts with 1 tablespoon of balsamic vinegar. Toss to coat, then return the pan to the oven and continue baking as directed (check out Roasted Brussels Sprouts with Balsamic for a variation).
- Herb. Fresh and fabulous. After the Brussels sprouts have finished roasting, sprinkle them with your fresh herbs of choice. I especially love rosemary or thyme. If using dried herbs, toss Brussels sprouts with them before roasting. I recommend using about 1 to 1 1/2 teaspoons total dried herbs; for fresh, you can use a larger amount (1 to 2 tablespoons).
- Red Pepper Flakes. Add a little heat! Before placing the Brussels sprouts on the sheet pan to roast, toss them with 1/4 to 1/2 teaspoon red pepper flakes, depending upon how much heat you’d like.
- Honey. After removing your roasted Brussels sprouts from the oven, drizzle them with a tablespoon of honey and toss to coat for sticky, sweet goodness!
- Brown Sugar. Mix a teaspoon of olive oil or melted butter and a teaspoon of brown sugar together and then toss with your fully-cooked roasted Brussels sprouts, until they are evenly coated. YUM!

Storage Tips
Rroasted Brussels sprouts (and almost all roasted veggies!) can be stored for several days and reheat like a dream! Make a big batch tonight and enjoy having the healthy leftovers all week long.
- To Refrigerate: Store roasted Brussels sprouts with garlic in an airtight container for up to four days in the fridge.
- To Reheat: Place desired amount of Brussels sprouts on a lightly oiled sheet pan. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through.
What to Pair with Roasted Brussels Sprouts with Garlic
- Chicken. This Baked Chicken Parmesan is one of our favorites, and it goes SO well with the crispy Brussels sprouts!
- Butternut Squash. Brussels sprouts and butternut squash are an ideal match. Both this Easy Roasted Butternut Squash Parmesan and Slow Cooker Risotto with Butternut Squash would be excellent pairings!
- Pork Chops. These easy, Crock Pot Pork Chops make for great meal prep.
- Pasta. We love to eat these Roasted Brussels Sprouts with Garlic as a side with our favorite pasta dishes like Creamy Chicken Bacon Pasta, Slow Cooker Beef Stroganoff, Crock Pot Pasta, and Creamy Sundried Tomato Chicken Pasta.
- Salmon. These Roasted Brussels Sprouts with Garlic pair perfectly with a juicy piece of salmon. Try them with Soy Ginger Salmon, Spicy Baked Salmon, and Balsamic Glazed Salmon.
Recommended Tools to Make Roasted Brussels Sprouts with Garlic
- All purpose sheet pans. These are one of my most-often used kitchen tools.
- Fish turning spatula. BEST EVER for flipping pans of roasted veggies.
- Non-slip cutting board. Ideal for chopping garlic and trimming sprouts.
- Grater (for the Parmesan). I like a box grater box grater like this one or a coarse plane-style grater like this one.

Recipe Tips and Tricks
- Cut Your Brussels Sprouts into Uniform Pieces. If your Brussels sprouts are very large, cut them into thirds or fourths. Smaller ones can simply be cut in half lengthwise. You want them to all cook in the same amount of time.
- Keep the Garlic CHUNKY. If you mince it, those tiny, laboriously chopped pieces garlic will burn.
- Use a High Temperature. The high temperature (I roast at 400 degrees F) is essential to the exterior crispiness, interior tenderness, and the overall flavor transformation from semi-intense raw veggie to sweet caramelized veggie.
- Go Ahead and Double the Recipe. The leftovers are versatile! Add to a salad, mix into an omelet, and often eat cold right out of the refrigerator, because that is just how good they are!
Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 4 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)
- 1 ½ tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly ground or grated parmesan
- Any of the optional additions from the blog post above: lemon, balsamic vinegar, herbs, red pepper flakes, etc.
Instructions
- Place a rack in the upper third of your oven and preheat the oven to 400°F. Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.
Notes
- For Bacon Brussels Sprouts: Add the bacon pieces to the sheet pan right along with the brussels sprouts in Step 1. They will cook in about the same amount of time.
- For Balsamic or Lemon Brussels Sprouts: Drizzle the vinegar or lemon juice over the sprouts after removing them from the oven. Return the pan to the oven for 1 to 2 minutes, then serve.
- See the blog post for even more recipe variations!
- Store leftovers in the refrigerator for up to 4 days. Re-crisp in a 350°F oven or rewarm in the microwave.
- TO MAKE DAIRY FREE, VEGAN, or Whole30: Omit the Parmesan or swap it for nutritional yeast. Sprinkle on the nutritional yeast just before serving.
Nutrition
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Sign Me UpFrequently Asked Questions
You can either leave the end on your Brussels sprouts (fastest) OR trim it off.
Generally, I recommend trimming off the end of your Brussels sprouts. It only takes a few minutes, has a nicer presentation, and the resulting roasted Brussels sprouts will be more tender.
To trim: Use a knife to trim off the bottom of the tough stem end of each Brussels sprout. Remove any yellow or damaged leaves, then cut each Brussels sprout in half.
I don’t love freezing Brussels sprouts (or most roasted veggies) because they become somewhat soggy. That said, if you find yourself with a large amount leftover and don’t want to waste them, it’s still worthwhile. Place roasted Brussels sprouts with garlic in an airtight freezer-safe container. When ready to eat, let thaw overnight in the refrigerator, then reheat as directed above.
I’m suggesting 4 cloves of garlic here, but if you live in a house of garlic fiends, feel free to add more. We found ourselves fighting over the garlic pieces, so to maintain the peace, next time I’ll toss in a clove or two more.
These brussels sprouts look so tasty!! I’d love to mix them with pasta :)
What a great idea, Sarah! I hope you enjoy!
I love trying new recipes.
I hope you enjoy this recipe if you try it, Debra!
Hi Erin,
Thanks for your recipe. I am curious why the cheese is added 10 mins later and not throw everything together.
Hi Anu! Adding the cheese later helps to ensure that it does not burn. I hope you enjoy the recipe if you try it!
I bought a stalk of Brussels sprouts at farmers market. A bit more work, but fresh and small. Then, as they were in oven and I went to frig for Parmesan cheese, it was moldy! Shoot!
I had some feta cheese, so I substituted. Mmmmm. Really good.
Thanks!
I’m so happy to hear that these were a hit! Thank you for taking the time to share this kind review!
Toss to coat w Balsamic with a 400 degree pan???
Hi Gary! If you’re hoping to make these balsamic Brussels sprouts, you should remove them from the oven, drizzle them with balsamic vinegar, toss, and return them to the oven for 1 to 2 minutes. I hope you enjoy!
These were so yummy… I’ve been craving flavorful Brussels sprouts and these roasted up in the oven after about 30 minutes. Added minced garlic and Parmesan cheese at the 10 minute mark. So good! The crunchy cheesy bits and the splash of lemon were fantastic. Paired them with homemade salmon patties and instant pot mashed potatoes. Thanks for the recipe! I will definitely make these again!
Thank you for taking the time to share this kind review, Rachel! I’m so happy that this recipe was a hit!
Had freshly cut sprouts from the farm. They roasted in about 15 minutes and were absolutely delicious. Didn’t wait to put them on the table.
Thank you for sharing this kind review, Elaine! I’m so happy that you enjoyed this recipe!
Although this recipe looks great and sounds great, the heat is too high and the sprouts burned within 15 minutes.
Hi, I’m so sorry that you had trouble with this recipe. Next time, you could try reducing the heat or removing your Brussels sprouts sooner. I (and many other readers) have loved this dish, so I really wish you would’ve enjoyed it too!
OMG! the best roasted Brussels sprouts I’ve ever had either at home or the finest restaurants . The Parmesan cheese sprinkled on cooked perfectly too. Try/keep this recipe!!
I’m so pleased that you enjoyed this recipe, Barb! Thank you for taking the time to share this kind review!
These were awesome. Simple and yummy just you said. A++
I’m so happy that you enjoyed the recipe, Mike! Thank you for sharing this kind review!
Very yummy. This was my first time cooking Brussel sprouts and they turned out great. Erin really knows her stuff and I enjoy many of her recipes. Yummy yummy yummy!
YAY! I’m so pleased that you enjoyed the recipe, Kimberly!
These were delish with fresh garlic, Chile flakes, balsamic, bacon and lemon juice. I will defiantly make this again!
I’m so happy that you enjoyed them, Susan! Thank you for sharing this kind review!
Hi,
I’m planning on making these for the first time tonight. Is it okay to line the pan with aluminum foil for easy cleanup or is that not recommended? I wasn’t sure if the foil would affect how this is cooked.
Hi Marie! You can line the pan with foil if you’d like. I hope you enjoyed the recipe!
We LOVED these! Thank you for a simple and tasty way to make Brussels sprouts!
I’m so happy that you enjoyed the recipe, Aimee! Thank you for sharing this kind review!
Hi Erin,
So looking forward to making the Roasted Brussels Sprouts with garlic (yes!!) this week. Does it matter if the halved sprouts bake cut side up or down?
Lainie, I find that if you flip them cut-side down to start with, they get a bit crispier. I hope you enjoy the recipe!
I had the same experience as LN. The sprouts and garlic burned at 400 within the first 15 minutes.
Hi Jen, I’m sorry that the recipe didn’t turn out as you hoped. I (and many other readers) have loved these Brussels sprouts, so I really wish you would’ve enjoyed the dish too!
I made this last night. I make brussel
Sprouts often, it’s our go-to veggie. Never thought of Parmesan cheese on them ?♀️?♀️but, boy! They are yummy that way!
Here’s another brussel sprout version we do that it also delish, after 15 min, add a tablespoon or two of Seven Pepper Jelly to them and stir to coat and put back in oven for last 5 minutes. It’s kind of a combo of your crushed red pepper and honey!
I’m so happy that you enjoyed the recipe, Anne! Thank you for sharing this kind review and your tip!
Good recipe! I did 375F for 15 minutes with cut side down, then stirred everything around and cooked for an additional 12 minutes. They came out perfect. Thanks!
I’m so happy that you enjoyed them, Kali! Thank you for sharing this kind review!
Please include sodium content. There are probably more people who watch their sodium than those who eat gluten free.
Hi Kathy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calc yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
These were so easy and so delish! Made them with bacon. Oh. My. Goodness!! Didn’t snag a pic though. ?
I’m so happy that you enjoyed the recipe, Lisa! Thank you for sharing this kind review!
Thank you for giving the vegan/dairy free options for this. I knew I would just leave out the cheese but it was nice to know how to use some Nutritional yeast before serving if desired! I’m terrible at cooking Brussel sprouts because I’ve never liked them. But this recipe made it great! I used the balsamic and a small amount of nutritional yeast. Thanks again!
I’m so happy that you enjoyed the recipe, Courtney! Thank you for sharing this kind review!
I couldn’t get these to soften up. The flavor was ok, but way too tough to eat. Maybe I didn’t use enough oil? Any help would be great!
Hi Heidi, I’m sorry that the recipe didn’t turn out as you hoped. Without being in the kitchen with you, it would be hard to say what went wrong. I (and many other readers) have loved these Brussels sprouts, so I really wish you would’ve enjoyed the dish too!
I always parboil my sprouts!
Try steaming them for a little while first, then roast in the oven. You won’t have that toughness. Hope that helps.
I added onion slices and garlic, and roasted them all together. Turned out great!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
This is just a garlic hack that works for me….I take a silicone spatula and place it over the garlic and press down and rock it back and forth a few times. The peel comes right off!! At least it did for me!
I made the brussels with lemon zest and garlic. Loved your trick to place them all face down on the sheet pan … That was perfect. All my picky eaters cleaned their plates. Thanks for the tip!
Hi Shahira! So glad you enjoyed the recipe! Thank you for this kind review!
Just made these for the first time and they are the best.. I will be making these again!!!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
Love this recipe. I drizzle real/pure maple syrup over the b. Sprouts fir last 5 min or until caramelized.
Hi Lola! So glad you enjoyed the recipe! Thank you for this kind review!
This is a simple and delicious recipe. Your writing is precisely, condensed and well versed. However, the amount of pop ups and advertising is too annoyingly distracting 😳
Hi Ofelia! I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!
Do you omit the garlic/parmesan in lieu of adding bacon?
Hi Jamie! There is no need to omit anything, you are just adding the bacon!
This is too much to read. Just tell me the recipe.
Hi Rheanna! I’m so sorry to hear you are having trouble navigating the website. Did you see the “jump to recipe” button at the top of the page? This takes you right to the recipe! Hope this helps!
Outstanding! The 5 year old ate 4 helpings! That is worth
a heap of stars. Oh yeah, the adults loved these too.
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and easy! Made with nutritional yeast which I went ahead and mixed in at the beginning. Loved the crunchy roasted garlic! Thank you for sharing your recipe!
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!
Followed your directions and they were perfect!! My husband who does not eat sprouts loved them. I bake them every week and they quite literally disappear. Thank you so much for the incredible Brussels sprout recipe!
Love Love Love
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
gonna try this, I had some from a restaurant and was looking for a recipe and this one is it! ok off to the kitchen.
Hi Sandy! Hope you enjoy it!
Can this be done in an air fryer? My oven is broken. this sounds so delicious.
Hi Beth! Here is a link to my air fryer brussels sprouts recipe: https://www.wellplated.com/air-fryer-brussels-sprouts/ Hope this helps!
Delicious!! This is a ‘keeper’ recipe for our family! Followed the directions for the basic recipe – olive oil, garlic,sprouts, salt, pepper, parmesan cheese. Directions were perfect even when to watch the sprouts after cheese put on and return to oven bc times vary due to size of sprouts.
Hi Gayle! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and delicious !!! I will make it again and again ..
Thanks you
Hi Maria! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I didn’t have the balsamic vinegar. I used butter with the brown sugar and unfortunately also didn’t have the fresh parmesan. I ate brussel sprouts for the 1st time and I made them. Mine were soft golden brown and great! I can only imagine how great it would be with the fresh parmesan. Thank you for sharing.
Hi Amber! So glad you enjoyed the recipe! Thank you for this kind review!
Easy & yummy. I cut all in half and they were done in 10-15 minutes. They were not tough.
Hi Bea! So glad you enjoyed the recipe! Thank you for this kind review.
Nice and crispy, very flavorful. Easy to make. Thanks Well Plated!!
Hi Tracy! So glad you enjoyed the recipe! Thank you for this kind review!
I have tried 2 of your recipes today, unfortunately neither turned out for us. I was waiting for the brussel sprouts to crisp up, didn’t end up happening after additional 10 minutes (after adding cheese) I had to take it out as the veggie is over cooked already. Taste was ok, no garlic taste and sadly those weren’t toasted either. Thanks for sharing, appreciate your effort and I’m glad it worked out for some, this and the soy ginger salmon (too salty, overpowering other flavours) is just not for me
I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it.
Delicious! The parmesan makes these brussels sprouts so addicting
Hi Irina! So glad you enjoyed the recipe! Thank you for this kind review!
These were delish! I steamed them a few minutes while the oven was warming up just to make sure they were tender after roasting. Will definitely make these again!💚
Hi Tracy! So glad you enjoyed the recipe! Thank you for this kind review!
I tried this recipe a couple of weeks ago … my husband and brother LOVED it! I did too! Previously I’ve steamed frozen brussel sprouts and sprinkled them with lemon … but this recipe using fresh brussel sprouts is so much tastier! I made this again last night, and still love it!
I’m so happy that you enjoyed it, Christine! Thank you for sharing this kind review!
I added warm honey at the end. They were so good I ate them all!
Hi Joanne! So glad you enjoyed the recipe! Thank you for this kind review!
Im going to make them! My dad had them in a restaurant on Long Island and now he cant stop talking about them. LOL can you use the Bellino garlic cloves that come in that little bottle ??
Hi Gary! Had to look those up online because I am not familiar with them. Yes, it seems like you could use those instead. Hope you enjoy the recipe!
I made this recipe with garlic, chopped green onion and chopped red bell peppers, thym.
Fantastic.
Hi Timothy! So glad you enjoyed the recipe! Thank you for this kind review!
I made exactly as instructed, with bacon, for 30 minutes. It was delicious but the bacon was really burnt. I would suggest adding the bacon after the first ten minutes. Add the garlic at the same time. Depending on how large your Brussels are, it might be good to steam or par boil for a few minutes before roasting, as others have suggested.
Hi Kevin, I’m sorry to hear that you had trouble with the recipe. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
Do you use cooked bacon or par cooked bacon. Cen I use the bacon fat instead of olive oil?
Hi Margo! You are cooking the bacon right along with the Brussels sprouts and you could maybe use the bacon fat. I’ve only tried it with butter or olive oil. Let me know how it goes if you decide to experiment!
Can you make these the day before you serve them? And what is the best way to reheat them?
Hi Erin! Store leftovers in the refrigerator for up to 4 days. Re-crisp in a 350 degree F oven or rewarm in the microwave.
Made this today for Christmas to go with Prime Rib. 3lbs brussel sprouts. Roasted 2 heads garlic- cooled, popped out the cloves, mashed and added grated fresh parm-1/2c. Mixed till it became crumbly. Stirrer into bs just as they caramelized. Baked another 10 minutes. 3lbs sprouts, 4 people. GONE. LOVE the combination of Parm and garlic. Fantastic!!
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
Maybe it’s because I’m at 7500′, but both the garlic and the parmesan burned when I prepared the dish as per above. (I cooked it for 30 minutes and the brussels sprouts were done perfectly.) I made it again and added the garlic at 20 minutes and the parmesan at 25 minutes and it came out delicious. I might steam the sprouts a little beforehand next time, as others have suggested, because they were slightly too al dente the second time, probably due to all the oven door opening at the end of cooking time.
Thanks for the feedback AnnD!
Thank you for sharing your recipe!
Got a lot of compliments at lunch from my sister and her husband. He loves cooking and asked for the recipe. It made it with garlic , extra virgin olive oil , pepper and salt . No cheese .
Thanks for the feedback! So glad you enjoyed it Marguerite!
How many servings in this recipe?
Hi Kathy! There are 4 servings. You’ll see it listed in the recipe card under the Prep time, Cook time, and Total time. You can also adjust the servings if you’d like to make less or more! Hope this helps!
Delicious! I made mine with bacon and balsamic instead of Parmesan (I have one anti-cheese person in my house, can you imagine??) and broiled them for 30 seconds at the end because they weren’t quite crispy enough, and they were great! Oh, I may have also used six cloves of garlic…
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
Why require a comment before your audience even sees the recipe?
Hi Jan! I’m so confused because I don’t require a comment before seeing the recipe. The recipe is listed right above where you commented or you can click the “jump to recipe” button at the top of the screen and it takes you right there.
I love your entire program, cook books and all! I also love Brussels Sprouts and consider myself a Brussels Sprout “snob” as I travel. I have to tell you that when in UP (Upper Peninsula of Michigan) in delightful restaurant in Munising I ordered Brussels Sprouts that were off the top. I could not get an exact recipe but his “secret ingredient” was >>>>> sweet Thai pepper sauce. Maybe you have tried that?? Best wishes.
Hi Charles! I haven’t tried it but now I must! Thank you!
Followed the directions exactly – excellent. Did finish off with balsamic vinegar. Thank you!
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!