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These balsamic roasted brussels sprouts with goat cheese, dried cranberries, and pecans are the perfect side dish for fall and the holidays! They’re crispy, salty, and have just the right amount of sweetness from the balsamic vinegar and maple syrup.
If you love roasted brussels sprouts, then I know you’ll also love these popular balsamic maple roasted brussels sprouts with bacon.
Table of Contents
- Why You’ll Love Balsamic Brussels Sprouts
- Ingredients for Balsamic Roasted Brussels Sprouts
- How to Make Roasted Brussels Sprouts
- Substitutions and Variations
- What to Serve with Balsamic Brussels Sprouts
- Tips for Roasted Brussels Sprouts
- Storage, Reheating, and Freezing
- More Brussels Sprouts Recipes
- Balsamic Roasted Brussels Sprouts Recipe
Why You’ll Love Balsamic Brussels Sprouts
Crispy – The key to good roasted brussels sprouts is to get them nice and crispy. Cooking them at a high heat in the oven and using a good amount of olive oil will ensure that they’re crispy.
Sweet and salty – The balsamic vinegar and maple syrup combo that get’s poured over the brussels sprouts during the last half of the roasting time, give them a wonderful sweetness. Paired with the salty goat cheese it’s an addicting combo!
Brussels sprouts for people who hate brussels sprouts – If you or someone you know is a brussels sprouts hater, try making these! People love the crispy salty, sweet flavor. Any of that soggy or bitter flavor you may have memories of isn’t found in these balsamic roasted brussels sprouts.
Ingredients for Balsamic Roasted Brussels Sprouts
- Brussels sprouts – Brussels sprouts, aka mini cabbages, are a great source of fiber, vitamin K, and contain antioxidants that can help reduce inflammation.
- Olive oil – Helps the brussels sprouts get crisp in the oven.
- Maple syrup – Adds sweetness and caramelizes the brussels sprouts.
- Balsamic vinegar – Gives the brussels sprouts a sweet and tangy flavor.
- Goat cheese – Creamy, tangy goat cheese pair perfectly with the sweet and salty flavors of the brussels sprouts.
- Dried cranberries, pecans – Optional add-ins, but I highly recommend adding them. They add more texture, plus sweet and nutty flavors to the side dish.
How to Make Roasted Brussels Sprouts
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat your oven to 425° F. and trim and halve the brussels sprouts. Place them on a rimmed baking sheet and drizzle on the olive oil, salt and pepper.
Spread the brussels sprouts out into a single layer and then put them in the oven to roast. Roast for 15 minutes then remove them and pour the balsamic vinegar and maple syrup on. Toss with a spatula until they’re coated and then roast for another 10 minutes.
Remove them from the oven and add them to a serving bowl or platter and toss together with the dried cranberries and pecans. Sprinkle on the crumbled goat cheese and serve.
Substitutions and Variations
- Use honey instead of maple syrup.
- Swap the goat cheese with feta.
- Use different toppings. Instead of dried cranberries and pecans try walnuts, dried cherries, pepitas, or pomegranate seeds.
What to Serve with Balsamic Brussels Sprouts
Chicken – This apple cider chicken would compliment the brussels sprouts nicely and be the perfect fall meal.
Beef – Garlic butter steak bites and creamy mashed potatoes with the balsamic brussels sprouts has comfort food written all over it.
Pasta – For a vegetarian dinner option, pair the brussels sprouts with this butternut squash ricotta pasta or pumpkin cacio e pepe.
Tips for Roasted Brussels Sprouts
- Use enough olive oil. If they aren’t coated in the oil they won’t get crisp.
- Don’t crowd them on the baking sheet or they’ll steam instead of roast and won’t get caramelized and crispy.
- Roast them at a high temperature. I recommend 400-425° F.
- Toss them halfway through the cooking time so that both sides get crispy and browned.
Storage, Reheating, and Freezing
Storage – Roasted brussels sprouts will keep in the fridge for up to 4 days. They won’t be crisp like when you eat them right out of the oven, but the flavor is still great. I like eating the leftovers cold or warm.
Reheating – To get some of the crisp texture back into the brussel sprouts, reheat them in a 350° F. oven on a baking sheet or under the broiler for a few minutes.
Freezing – I don’t recommend freezing the roasted brussels sprouts. Once defrosted they will be mushy.
More Brussels Sprouts Recipes
Did you make these balsamic roasted brussels sprouts? I’d love if you’d leave a recipe rating and review below.
Balsamic Roasted Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts, tough bottom end trimmed and cut in half lengthwise
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste, I used approximately 1 teaspoon kosher salt
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1/3 cup dried cranberries
- 1/4 cup toasted chopped pecans
- 2 ounces goat cheese, crumbled
Instructions
- Preheat oven to 425° F. Place the halved brussels sprouts onto the baking sheet and drizzle the olive oil onto them. Season with salt and pepper then toss together with your hands. Spread them into a single layer and then place them on the middle rack of the oven. Roast for 15 minutes.
- Remove the brussels sprouts from the oven and drizzle on the balsamic vinegar and maple syrup. Use a spatula to toss them around until they're coated. Place them back into the oven to roast for another 10 minutes or until they're crisp and caramelized.
- Add the brussels sprouts into a serving bowl or onto a platter. Toss them with the dried cranberries and pecans. Top with the crumbled goat cheese and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! Can’t wait to make it again
Happy to hear it Jodi! Thanks for making them.