These oven balsamic roasted brussels sprouts with Goat Cheese are tossed with balsamic reduction for a quick, easy and healthy side dish!
Table of Contents
Why you will LOVE This Recipe
Roasted veggies in the fall and winter are a GO-TO dish in the FFF kitchen. From roasted potatoes and asparagus to roasted delicata squash and BEYOND, roasted food is the BOMB and its the perfect cozy dish to cook up this time of year. You are going to LOVE todays recipe, a roasted brussel sprouts with balsamic vinegar recipe, because its got so much zingy flavor with some richness to bring it all together. Its healthy, easy to throw together, and doesnt lack in the flavor department at all! Give it a try this holiday season, and you’ll be glad you did.
Ingredients Needed
This is not your typical brussels sprouts recipe, like my shaved brussels sprouts recipe, that calls for a bit of oil, salt and pepper and thats it. Dont get me wrong, brussels sprouts that are seasoned simply are still SO DELISH, but this time i wanted to dress them up a bit! Here is everything you’ll need to gather up to make roasted brussel sprouts recipe balsamic:
- Brussels Sprouts
- Olive Oil
- Garlic
- Salt and Pepper
- Slivered Almonds
- Pompeian Balsamic Vinegar
- Honey
- Goat Cheese
How to cut Brussels Sprouts
Its time to prepare your sprouts for roasting! First, you’ll want to slice off the ends of each brussels sprout, discarding them. Also check for wilted or discolored leaves- these can also be discarded. Now, slice your sprouts in half and they are ready to be transformed into oven roasted balsamic brussel sprouts!
How to make Roasted Balsamic Brussels Sprouts
Roast
Turn on the oven and let it preheat. Toss the trimmed and halved brussels sprouts in a bowl with some oil and garlic and spread them evenly on a baking sheet. Place it in the oven and roast, flipping halfway through the cook time.
Toast
Arrange the slivered almonds on a small baking sheet and place them in the oven with the sprout to toast until they are lightly golden brown. Remove them from the oven and set aside.
Boil
While the sprouts are roasting, combine the honey and balsamic vinegar in a small pot and bring it to a boil. Reduce the heat so that its lightly simmering, and cook until its reduced by half and coats the back of a teaspoon. Set aside to thicken.
DEVOUR
Once the brussels sprouts have finished roasting, place them in a bowl and toss with the balsamic reduction, almonds and goat cheese until everything is mixed well. Serve it up and enjoy!
How to make sure brussel sprouts are crispy?
If you want to make sure your brussel sprouts are crispy, set your oven to 400 degrees F or higher. Roasting them in an oven at low temperatures won’t let them brown properly. All you’ll end up with are boiled-up, soggy brussel sprouts. So you need to preheat your oven to the right temperature. and toss them with a good amount of oil before cooking them.
Serving Suggestions
While brussels sprouts have a flavor that pairs deliciously with many proteins and side dishes, for this recipe I recommend serving it with some air fryer pork tenderloin or perhaps some bacon wrapped chicken thighs. Add some air fryer potato wedges to the plate and you have a delicious, nutritious meal that the whole family will enjoy!
How to Store Leftover Brussel Sprouts?
Place your leftover brussel sprouts in an airtight container and store them in the fridge. This will keep for 3 to 4 days. To reheat them, allow them to go to room temperature and toss them in a well-oiled baking pan. Place them in a 350 degree F oven for 5 minutes until heated through.
Ingredients
- 1 Lb of Brussels sprouts trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming)
- 1 Tbsp Olive oil
- 1 tsp Garlic minced
- Salt/Pepper
- 3 Tbsp Slivered almonds
- 1/2 Cup Pompeian Balsamic Vinegar
- 1 tsp Honey
- 2 Oz Goat Cheese crumbled (about 1/4 cup)
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
- While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
- Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
- DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Ingredients
- 1 Lb of Brussels sprouts trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming)
- 1 Tbsp Olive oil
- 1 tsp Garlic minced
- Salt/Pepper
- 3 Tbsp Slivered almonds
- 1/2 Cup Pompeian Balsamic Vinegar
- 1 tsp Honey
- 2 Oz Goat Cheese crumbled (about 1/4 cup)
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
- While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
- Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
- DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
This post is sponsored by Pompeian, as I am part of their #PantryInsiders, but all opinions remain 100% my own.
Want more Balsamic Vinegar goodness?
Cherry Pistachio Quinoa Salad with Honey Balsamic Vinaigrette
Grilled Mediterranean Vegetable Salad with Sun Dried Tomato Balsamic Vinaigrette
Goat Cheese and Zucchini Stuffed Avocados with Balsamic Reduction
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Roasted Balsamic Brussels Sprouts FAQ
They most certainly are! Brussels sprouts are loaded with vitamins A, C, K, as well as folate and manganese. They are also rich in antioxidants and can aid in fighting illness and disease.
To ensure crispy sprouts, I recommend making sure they are evenly coated in oil before roasting, that the temperature is high enough and the oven is fully preheated, and that you cook them long enough to get that crispy goodness on the outside!
Brussels sprouts are from the same family as cabbage, cauliflower, kohlrabi, broccoli and kale. They are all different parts of the wild cabbage family, and brussels sprouts are the bud.
Heather Grow says
I didn’t know about the “s” either. Whoops. These look really yummy.
Taylor Kiser says
Glad it’s not just me! Thanks Heather!
cristina says
What a gorgeous side dish with these brussels sprouts and always love goat cheese! Yes, it takes some getting used to, to add that “s” at the end of “brussels”…I’ve done the same thing too! I’m so sorry about your camera…never heard of such a thing (and hope I don’t experience it!).
Taylor Kiser says
Weird right?! Thanks Cristina, at least I got a better one right? 😉
Debra @ Worth Cooking says
This looks incredible! I only have one way I have made and liked brussels so I have been on the look out for another.
Taylor Kiser says
You must try this then Debra! Balsamic and goat cheese makes everything amazing! Thanks lady!
Ashley @ Wishes and Dishes says
Stumbled!! This sounds amazing!! Love your creative ideas 🙂
Taylor Kiser says
Thank you amazing friend!
Bonnie @ The Pin Junkie says
Wow! This looks delicious! Thanks for sharing your yummy recipe at The Pin Junkie. Just wanted to let you know that it’s featured in a Thanksgiving recipe roundup at The Pin Junkie at http://www.thepinjunkie.com/2014/11/thanksgiving-recipes.html
Taylor Kiser says
Thank you so much! 😀
Donna says
Can’t wait to make this Thursday. Two questions: do the sprouts need to be hot when tossed with the reduction or can I roast ahead of time. Also do u think a handful of pomegranate kernels would work in this dish as a last minute throw in ?
Thanks for the great recipe !
Taylor Kiser says
I prefer them hot! But I also ate them cold after I did this photoshoot, and they were fabulous, so I think either way would work!
HMMMM…I feel like that would be tasty! Of course, I can’t say FOR SURE…but it sounds pretty and delicious to me! Let me know if you try it.
P.s we are totally eating them on Thursday too! 🙂 Thanks Donna!
Whitney says
This looks so amazing! Unfortunately I don’t have any balsamic vinegar so is it possible to tweak the recipe so it still tastes good with the goat cheese and almonds?! Thank you in advance 🙂
Taylor Kiser says
Hi Whitney! Unfortunately, the reduction is sort of the star of this dish. I don’t think it’ll taste BAD without it…just not great!
Balsamic vinegar is only about 1.50$ at the store though!
Ashley @ Fit Mitten Kitchen says
When I saw this come on facebook I just had to click over.
In my head “OH EM GEE. DID WE JUST BECOME BEST FRIENDS?!”
“YUP!”
I am the exact same way when it comes to baking treats vs shoveling brussels into thy face vs willpower. It’s cool, I’ll be weird with you 😉
Taylor Kiser says
YES. BEST FRIENDS FER SURE! I am so glad I am not the only one. Weird ones UNITE! Thanks lady!