Balsamic Roasted Brussels Sprouts with Cranberries, Pecans, and Goat Cheese Recipe

Introduction

Balsamic roasted Brussels sprouts are a flavorful and easy side dish that combines caramelized vegetables with sweet and tangy accents. This recipe features a perfect balance of crispy sprouts, tart cranberries, crunchy pecans, and creamy goat cheese, making it a crowd-pleaser for any meal.

Ingredients

• 2 pounds Brussels sprouts, tough bottom ends trimmed and cut in half lengthwise
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste (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

1. Step 1: Preheat your oven to 425° F. Arrange the halved Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss with your hands to coat evenly. Spread them out in a single layer and place the baking sheet on the middle rack of the oven. Roast for 15 minutes.
2. Step 2: Remove the Brussels sprouts from the oven. Drizzle the balsamic vinegar and maple syrup over them. Use a spatula to toss the sprouts until they are evenly coated. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the sprouts are crisp and caramelized.
3. Step 3: Transfer the roasted Brussels sprouts to a serving bowl or platter. Toss with dried cranberries and toasted pecans. Sprinkle the crumbled goat cheese on top and serve warm.

Tips & Variations

• For extra crunch, you can lightly toast the pecans in a dry skillet before chopping.
• If you prefer a milder flavor, substitute goat cheese with feta or omit the cheese entirely.
• Add a pinch of red pepper flakes before roasting for a subtle heat.
• Use honey instead of maple syrup for a different sweetness profile.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or warm in the oven to preserve their crispness. Avoid microwaving directly to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting as they hold their shape and crisp up nicely. If using frozen, thaw and pat them dry first to avoid excess moisture, though the texture may be softer.

Can this dish be made ahead of time?

Yes, you can roast the Brussels sprouts ahead and store them in the refrigerator. Add the cranberries, pecans, and goat cheese just before serving to maintain their freshness and texture.

Balsamic Roasted Brussels Sprouts with Cranberries, Pecans, and Goat Cheese Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This Balsamic Roasted Brussels Sprouts recipe is a delicious side dish combining caramelized Brussels sprouts with sweet maple syrup and tangy balsamic vinegar, topped with dried cranberries, toasted pecans, and creamy goat cheese. Perfect for a nutritious, flavorful addition to any meal, especially during the holiday season or as a hearty vegetable side.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 2 pounds Brussels sprouts, tough bottom ends trimmed and cut in half lengthwise
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste (approximately 1 teaspoon kosher salt)

Glaze & Toppings

• 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

1. Preheat and Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). Place the halved Brussels sprouts onto a baking sheet. Drizzle them evenly with olive oil, then sprinkle with salt and freshly ground black pepper. Toss everything together using your hands to ensure the sprouts are well coated. Spread them out in a single layer on the baking sheet to promote even roasting.
2. Initial Roasting: Place the baking sheet on the middle rack of the preheated oven and roast the Brussels sprouts for 15 minutes. This allows them to start softening and develop a slight golden color.
3. Add Balsamic and Maple Glaze: Remove the baking sheet from the oven. Drizzle the balsamic vinegar and maple syrup over the partially roasted sprouts. Using a spatula, gently toss them to coat all the pieces evenly with the glaze.
4. Finish Roasting: Return the baking sheet to the oven and roast for an additional 10 minutes. Continue roasting until the Brussels sprouts are crisp on the edges and caramelized, achieving a rich, flavorful finish.
5. Assemble and Serve: Transfer the roasted Brussels sprouts to a serving bowl or platter. Toss them with dried cranberries and toasted chopped pecans to add texture and sweetness. Finally, sprinkle the crumbled goat cheese on top to add creaminess. Serve warm.

Notes

• For extra crispiness, avoid overcrowding the Brussels sprouts on the baking sheet.
• To toast pecans, spread them on a separate baking sheet and roast for 5-7 minutes at 350°F until fragrant.
• Maple syrup adds a natural sweetness that balances the acidity of balsamic vinegar.
• Goat cheese can be substituted with feta or blue cheese if preferred.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.

Keywords: Brussels sprouts, roasted Brussels sprouts, balsamic roasted Brussels sprouts, maple syrup glaze, holiday side dish, roasted vegetables, healthy side dish, vegetarian side