Andrew Sciabica
4
10 minutes
30 minutes
½ lbs Brussels sprouts
3 tbsp Sciabica’s Extreme Garlic Olive Oil
1 tsp sea salt
Freshly cracked black pepper to taste
¼ cup grated Parmesan
2–3 tbsp Sciabica’s Sticky Balsamic
Preheat oven to 400°F.
Trim and halve Brussels Sprouts.
Toss sprouts with Extreme Garlic Olive Oil, salt, and pepper until well coated.
Spread on a baking sheet, cut-side down.
Roast 22–28 minutes, or until deeply golden and crispy on the edges.
Plate individual portions.
Shower with shaved Parmesan.
Generously drizzle with Sciabica’s Sticky Balsamic to create those glossy black ribbons.
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