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oven balsamic roasted brussels sprouts with Goat Cheese

These oven balsamic roasted brussels sprouts with Goat Cheese are tossed with balsamic reduction for a quick, easy and healthy side dish!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 As a side
Calories 168kcal
Author Taylor

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.

Video

Notes

*It's very important to reduce the vinegar slowly, otherwise it turns into candy once cooled!

Nutrition

Calories: 168kcal | Carbohydrates: 16.6g | Protein: 7.5g | Fat: 9.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.2g | Cholesterol: 6.5mg | Sodium: 90.2mg | Potassium: 440.2mg | Fiber: 5g | Sugar: 6.4g | Vitamin A: 990IU | Vitamin C: 130.4mg | Calcium: 82mg | Iron: 2.1mg