Balsamic Roasted Brussels Sprouts

5 from 1 vote

Balsamic roasted brussels sprouts with goat cheese, dried cranberries, and pecans are the perfect side dish for fall and the holidays!

Prep Time15

Cook Time25

Total Time40

Course: Side Dishes

Cuisine: American

Keyword: brussels sprouts, roasted brussels sprouts

Servings: servings

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

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.