If you haven’t tried roasting vegetables, then you've been missing out!
Don’t get me wrong, I love my steamed veggies as much as the next, and they definitely take the least amount of time to prepare, but sometimes roasting brings out different flavors and textures, which makes them seem like different vegetables all together!
Roasted Brussels sprouts with goat cheese and balsamic is a perfect example of this.
Roasting brings out the very best taste in Brussels sprouts. You get a combination of the soft creamy insides of the sprouts contrasting with the crunchy outer edges…it’s divine!
Once roasted, I add some goat cheese and balsamic vinegar (or glaze) to take the flavor right over the top!
Ingredients Needed
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to Make Roasted Brussels Sprouts with Goat Cheese and Balsamic
Cut up the sprouts
I start with one pound of Brussels sprouts. First, wash them and start cutting. Cut the “end” piece off first.
Then cut each sprout in half (perpendicular to my first cut) and discard any unhealthy looking pieces.
As I cut, I put the pieces in a large Ziplock bag or a bowl.
Coat with oil
Once all the sprouts are cut up, add a couple tablespoons of olive oil to the bag, close the top, and shake the bag so that a little oil gets on every sprout. (If using a bowl, just stir thoroughly.)
Season the oiled sprouts with the salt, pepper, and Parmesan and stir or shake to coat.
Roast those sprouts!
Get out a large cookie sheet for roasting. I like to use some kind of liner, such as parchment paper or a silicone mat. I don’t think it is strictly necessary, but it sure makes cleaning up easier!
Spread the sprouts out on the lined baking sheet. Keep in mind that it’s better to have a little space, think of it as “breathing room,” between the sprouts , rather than crowding them together. I place them all cut side down as you can see.
Place the sprouts in the oven; they will need to bake for about 20-25 minutes at 400°F. I have found that it is not necessary to flip the sprouts during the cooking time. By leaving the cut side down, you are maximizing the caramelization of that cut edge, which is the best part, IMO!
Please note: oven temperatures can vary significantly, so the first time you make these you will want to check often to ensure they are not cooking too quickly. Convection roast will cook faster than a regular bake setting.
Add the Finishing Touches
You can eat these as is, they are perfectly delicious as-is or you can sprinkle some additional Parmesan cheese to take them over the top!
To make them even more delicious, immediately add some crumbled goat cheese and a drizzle of balsamic glaze or a really good balsamic vinegar. The cheese will melt slightly on the warm sprouts and the balsamic will provide sweet and tangy finish.
Serving Suggestions
Serve these Brussels sprouts as a side dish with air fried chicken, steak, or coated fish.
You could even enjoy them as a standalone appetizer or light lunch. (I could easily eat an entire batch myself!)
Storage
Store any leftovers in an airtight container in the refrigerator.
Reheat in the oven or microwave, but be aware that the texture may differ from the freshly roasted dish.
Frequently Asked Questions
Roasted Brussels sprouts are best enjoyed fresh from the oven, but you can prep everything in advance. I suggest trimming and cutting the sprouts and crumbling the goat cheese to shorten your time needed for cooking and serving.
Fresh Brussels sprouts are recommended for optimal texture and flavor. If using frozen, thaw and pat them very dry before roasting.
Give these Roasted Brussels Sprouts a try, and let me know what you think!
📖 Recipe
Roasted Brussels Sprouts with Goat Cheese and Balsamic
Ingredients
- 1 lb Brussels sprouts
- 2 TB olive oil
- 2 Tablespoons Parmesan cheese fresh grated
- ½ teaspoon Salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 Tablespoons balsamic vinegar or glaze
- ¼ cup goat cheese crumbled
Instructions
- Preheat oven to 400°F
- Prepare Brussels sprouts by trimming off the end and then cutting each sprout in half.
- Place cut sprouts in a Ziplock bag or bowl and add olive oil. Rotate bag or stir in the bowl to coat the sprouts with the oil. Add the salt, pepper, and Parmesan and shake or stir to distribute.
- Place coated sprouts on a baking sheet; cut side down.
- Place pan in preheated oven for 20 to 30 minutes, until the edges are dark brown and crispy.
- Sprinkle the warm sprouts with crumbled goat cheese and drizzle with balsamic glaze or a very thick balsamic vinegar, then serve.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Try this as a side dish for Cheesy Brat stew! Add a Cranberry-Grapefruit Kiss and your meal is complete!
If you love Brussels sprouts, try some Brussels sprouts and carrots. And I found more ideas for cooking Brussels sprouts at Plant Based Folk. So many options for these little cabbages!
Big Trouble
I never knew brussel sprouts were so easy to make until I read this recipe, but they really are that simple! That's awesome! I think they are kind of a "classy" vegetable, too, so it really brings a meal together. Thanks for this awesome recipe!!!