balsamic-Roasted Brussels Sprouts with Goat Cheese

Delicious roasted brussels sprouts with goat cheese and drizzled with a balsamic reduction! This is a side dish you’ll be asking for every week!

Brussels sprouts: the vegetable you loved to hate as a kid. Since becoming a chef, this green vegetable side dish has become one of my favorites to make and eat! They’re perfect as a side dish for holiday dinners or weeknight meals at home!

What you need for this recipe

How to prepare Brussels for roasting

The best way to cook Brussels

How to make balsamic glaze

How to get crispy brussels

Why we love these roasted Brussels sprouts

Brussels sprouts have a deliciously nutty flavor, and when they’re roasted with olive oil, their flavor is enhanced! Those irresistible crispy leaves are created, and you have a healthy side dish everyone loves! The sweet addition of balsamic glaze and crumble of creamy goat cheese is the best flavor combination! These air fryer brussels sprouts are one of my favorite side dish recipes, and takes less than 30 minutes to make!

What you need for this Recipe

A casserole dish or rimmed baking sheet

Brussels sprouts — when choosing Brussels sprouts at the grocery store, choose ones with bright green heads that are firm and heavy for their size. The leaves should be tightly packed. Avoid Brussels sprouts with yellow outer leaves, a sign of age, or black spots, which could indicate fungus. Smaller Brussels sprouts are usually sweeter and more tender than larger ones.

3 cloves garlic chopped

1 ½ tablespoons good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Grated parmesan cheese

Balsamic vinegar – in this recipe, we’re reducing the balsamic to create a sweet balsamic glaze, which will be drizzled over the Brussels sprouts, really elevating the dish!

1/4 cup crumbled goat cheese

How to prepare brussels sprouts for roasting

Trim off the ends of the Brussels sprouts.

Then cut them depending on the size of your brussels sprouts. Smaller sprouts in half, larger brussels cut in quarters. Each piece should be a similar size, so they roast evenly. 

Place brussels sprouts in a large bowl. Toss with olive oil, garlic, salt, pepper, and parmesan until evenly coated.

Place brussels sprouts in a baking dish or sheet pan and roast for 20-25 minutes or until golden and tender.

Does roasting brussels sprouts destroy the nutritional value?

When you look at the big picture, all forms of cooking can destroy some of the nutrients, like vitamin C and B vitamins, in vegetables, but that doesn’t mean you need to cut out cooking altogether. Some nutrients are actually enhanced when vegetables are cooked! Cooking helps release the nutrients from the cell walls of the plant, so these crispy Brussels sprouts are the perfect side dish for your main course!

What’s the Best Way to Cook Brussels Sprouts?

Because I love them so much, I’ve tried cooking brussels sprouts many different ways. Crockpot, pan-searing, air fryer, and of course oven roasting. Cooking Brussels in the oven is my favorite way to cook them. It’s by far the best, crispiest, and most tender result. Cooking them in the pan takes a lot of work and there’s a chance they won’t be as tender. A crockpot will tenderize but you’ll miss those crispy leaves that everyone loves. The air fryer is a close second, but air frying is intended to be a healthier way of cooking. And when I cook Brussels, I like to load up on the oil so that the leaves get extra crispy, so the oven wins!

Can you roast frozen brussels sprouts?

Yes, you can! Start by either thaw them first OR bake them frozen following the recipe as is. Just take note, you have to add extra time in the oven for the brussels to cook through and crisp up if making them from frozen.

How do I make balsamic glaze?

I’m taking these roasted brussels sprouts to the next level by drizzling them with a delicious balsamic reduction and adding my favorite: crumbled goat cheese! Adding a balsamic reduction is such a simple touch that can completely elevate your dish, and it’s so easy to make at home!

To make it, simply heat balsamic vinegar in a saucepan over medium heat until it’s bubbling. Reduce heat to low and continue to simmer until reduced by about half and coats the back of a spoon. Stir it occasionally but keep it at a low simmer. Drizzle that magic over the brussels after they come out of the oven, and you’ll have a delicious side dish! You can keep the balsamic reduction in a jar in your fridge for up to three months!

Tips for making the best roasted brussels sprouts

Set the oven temperature high.

If you want your roasted Brussels sprouts to be seriously crispy, you need to roast them on high heat. Roasting at a low temperature will result in mushy sprouts, so you need a hot oven ready before tossing in your baking sheet.

What to serve with roasted brussels sprouts

Duck breast with blackberry sauce– This pan-seared duck breast with blackberry sauce is a deliciously stunning dish your guests will love!

Air Fryer Whitefish – These 20 minute white fish fillets cook up quickly in the air fryer (much faster than the
oven!).

Sous Vide Steak – tender, perfectly cooked steak goes so well with this simple side dish recipe!

How to store roasted brussels sprouts

Store balsamic-roasted brussels sprouts in an airtight container at room temperature for up to one week.

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