These balsamic-roasted brussels sprouts are perfectly crispy, and topped with crumbled goat cheese. They’re the perfect green veggie side dish.
1 1/2 pounds Brussels sprouts — trimmed and halved
3 cloves garlic — roughly chopped
1 ½ tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons grated parmesan
1 cup balsamic vinegar
1/4 cup crumbled goat cheese
Preheat oven to 400° F.
Thank Trim the brussels sprout stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size. Try to maintain the same brussels sprouts size for even cooking.
Place brussels sprouts in a mixing bowl. Toss with olive oil, garlic, salt, pepper, and parmesan until evenly coated.
Place brussels sprouts in a baking dish and roast for 20-25 minutes or until golden and tender.
While the brussels are roasting, add the balsamic vinegar to a saucepan. Cook 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.
Just before serving, sprinkle brussels sprouts with goat cheese and drizzle with balsamic reduction.
- Serving Size: 1 cup
- Calories: 651
- Sugar: 19g
- Sodium: 176.1mg
- Fat: 58.8g
- Saturated Fat: 9.4g
- Trans Fat: 47.8g
- Carbohydrates: 29.2g
- Fiber: 4.5g
- Protein: 7.2g
- Cholesterol: 0
Keywords: brussels sprouts; balsamic; goat cheese