I live with a super taster: those lovely genetically predisposed people who can taste the bitter compounds in cruciferous veggies like broccoli, cauliflower and brussle sprouts. All of a sudden you can't really 100% blame those kids who used to run at the sight or smell. But you know what helps get rid of that bitter taste (Drinking. Kidding)...Roasting. 

roasted brussels sprouts with cheese and balsamic 

Roasting is an easy cooking method that helps the natural sweetness shine in many fruits and veggies. And if you roast long enough, some veggies get a fabulous crisp outer layer. I'm not going so far as to call them as 'delicious' as potato chips are to most people (because that would be lying and Santa doesn't bring presents to liars). But the crisp outer leaves, lightly sweetened little cabbages dusted with sharp cheese and a drizzle of acidic and sweet balsamic?…. that's dietitian nutritionist potato chips right there. And to me, they are primo tasty.  

The husband and I can eat these as a main dish of a meal. It's packed with fiber (feel full while eating less) and when tossed in a healthier fat like olive oil (holla beauty food) and dusted with a powerful cheese (feel satisfied with less)… it's just a smart and satisfying winter dish. 

roasted brussels sprouts with cheese
roasted brussels sprouts with cheese

Roasted Brussels Sprouts w/ Balsamic & Parmesan

Makes 1-2 servings  for a winter side dish or fabulous veggie feature



Rinse brussels sprouts. Toss in olive oil and sprinkle with sea salt. Roast in the oven at 350 F for about ten minutes, turning them over half way through. Sprinkle with the bread crumbs and stir/toss on the pan. Return to the oven for 3-5 minutes or until the breadcrumbs become golden brown. Remove and plate. Sprinkle with cheese and drizzle with balsamic. 


roasted brussels sprouts with cheese

Are you a super taster? What do you roast?

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.