Ree Drummond’s Spicy Parmesan Brussels Sprouts | The Pioneer Woman | Food Network

Balsamic vinegar and Fresno chiles add a sweet and spicy finish to Ree’s roasted Brussels sprouts!
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Spicy Parmesan Brussels Sprouts
Level: Easy
Total: 45 min
Active: 15 min
Yield: 8 to 10 servings



1/4 cup olive oil
2 tablespoons balsamic glaze
1/2 teaspoon crushed red pepper
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 pounds Brussels sprouts, trimmed and halved
1 to 2 Fresno chiles, sliced thin
1 cup shredded Parmesan


Preheat the oven to 400 degrees F.

Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.

Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.


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Ree Drummond’s Spicy Parmesan Brussels Sprouts ​| The Pioneer Woman | Food Network

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