Next Post
Crinkly Salted Caramel Snickerdoodle Pie.
This post may contain affiliate links, please see our privacy policy for details.
Roasted Balsamic Parmesan Brussels Sprouts. My absolute favorite quick and easy holiday side dish. Brussels sprouts roasted in a tangy, spicy balsamic dressing until tender and crisp. Then tossed with nutty parmesan or manchego cheese. It’s all about the nutty, salty cheese, it makes these sprouts addicting. Spicy, sweet, tangy, and so delicious.
When it comes to Thanksgiving ours is never the same. Growing up we did Thanksgiving in Pennsylvania with my mom’s side of the family. It was your classic, more formal Thanksgiving full of relatives. Many extended relatives knew you, but as a kid, sometimes you had no idea who you were talking to.
My brothers and I didn’t hate it though. We’d do Thanksgiving dinner around 3 pm if I recall correctly. Then that night the family would head to the family cabin in Ripley, New York for the long weekend.
Some of my best memories.
When we moved to Colorado. I had the best time working on creating the entire menu. And from my very first Thanksgiving, to this year’s Thanksgiving, there have always been brussels sprouts on the table.
Some years I’ll switch it up, last year I roasted them in bacon. In other years I fall back on my classic recipe, the one I personally love the most.
Today’s recipe, it’s basic and easy. And in my eyes, perfect, I love these sprouts.
Here are the details
Make the dressing first. This is a very basic dressing, but also the one I make the most. Olive oil, balsamic vinegar, and fig preserves mixed with garlic, thyme, and chili flakes.
The balsamic and fig preserves make this special. I rarely hear of people using fig preserves but they add a subtle sweetness that I find so wonderful in the fall and winter. They’re so nice paired with a tangy balsamic.
Once the dressing is mixed, which literally takes 5 minutes, I move to the brussels sprouts. Cut them in half and toss them on a baking sheet with the shallots, then pour the dressing over top. Layer the brussels sprouts cut side down on the baking sheet. They will soften in the center and get extra crispy on the outside.
The best part for me is that the dressing cooks into every nook and cranny of the brussels sprouts making every bite beyond good.
But they’re made even better by tossing the warm sprouts with manchego cheese. I love the nutty flavor of the sweet manchego cheese. But I know some of you may have trouble sourcing Manchego, in that case, parmesan is great too.
Plate the sprouts, add the pomegranates, and then the remaining dressing. If the pomegranate is throwing you off, that’s fine you can skip it. BUT the sweet arils really add to the flavors. I personally love them.
They make these sprouts spicy and tangy, which goes so well with the nutty cheesy. Truly nothing more delicious.
Make them ahead
Just roast the sprouts and chill, then you can either serve them at room temperature with fresh pomegranates or crisp them up first in the oven. I always crisp them up!
Can’t wait for you all to try these!!! They’re my favorite holiday side dish, for both Thanksgiving and Christmas!
Looking for other Thanksgiving sides? Here are a few ideas:
Shredded Brussels Sprout and Prosciutto Salad
Hasselback Butternut Squash with Sage Butter
Crispy Parmesan Thyme Sweet Potato Stacks
Winter Pomegranate Salad with Maple Candied Walnuts
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Lastly, if you make these Roasted Balsamic Parmesan Brussels Sprouts be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Balsamic Parmesan Brussels Sprouts
Servings: 6
Calories Per Serving: 244 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme
- kosher salt and black pepper
- chili flakes
- 1 1/2 pounds brussels sprouts, halved
- 2-3 small shallots, halved
- 1/2 cup shaved Manchego or parmesan cheese
- 1-2 cups pomegranate arils
Instructions
- 1. Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F.2. Make the dressing. In a bowl or glass jar, whisk together the olive oil, balsamic, fig preserves, garlic, thyme, salt, pepper, and chili flakes. 4. On a rimmed baking sheet, toss together the halved brussels sprouts and shallots. Pour 2/3 of the dressing over the sprouts. Lay the brussels sprouts cut side down. Bake on the lower oven rack until deeply browned, 20 to 25 minutes. 4. Remove the brussels sprouts from the oven and toss with the cheese. Arrange the roasted brussels sprouts on a plate and top with pomegranates. Spoon over the remaining dressing, if desired.
The best brussels I’ve ever made! Okay, the flavor combinations in this recipe are so yummy. I used slightly less fig spread and a bit more on the chili flake side and it turned out perfectly. The manchengo/pomegranate topper was such a great combo. I’ll be making these again for sure, thank you thank you!!
Hi Kirse,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
Made this for dinner tonight. I’ve got to say I’m not normally a fan of Brussels sprouts but I went back for third and forth helpings tonight. Fantastic. 10/10. I’m telling all my friends. 😉
Hey Stephanie,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
This was amazing! I got lots of compliments 🙂
Hey Samantha,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
What do you think of the idea of substituting craisins for pomegranate arils?
Hey there,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope it’s delish! xT
Doubled the recipe and made it for Christmas dinner and it was PHENOMENAL. Everybody loved it. The flavors complimented each other perfectly. Will be making again!
Hey Jackie,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Could this still be good without the fig preserve? Or do you recommend a substitution?
Hey Angela,
I would use honey in place of the fig preserves. Please let me know if you have any other questions, I hope you love this recipe! xT
I’d like to make these + the crispy potato stacks.
Does either recipe have some flexibility with temp, or cook them together? If so, would you reduce Brussels to 400 to match potatoes, increase Potatoes to 425 to match Brussels. Thanks 🙂
Hey there,
You could cook both at 400F, that will be just fine! I hope you love both of the recipes, let me know how they turn out! xT
Just made these tonight for dinner, WOW they didn’t lack that’s for sure and the pomegranate seeds make them look so festive..delicious 😋
Hi Marcy,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
I’d like to make this for Christmas Eve. If I make the brussel sprouts ahead of time, how long and at what temperature do you put them back in the oven to crisp them up?
Hey Amy,
I would just pop them in at 350 for 10ish minutes:) I hope you love the recipe! Happy Holidays! xx
Such a wonderful way to make a “fancier” version of roasted Brussels. It’s so vibrant also.
Hey there,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
This looks yummy. Can I replace the brussel sprouts with green beans? If so, what adjustments would you make?
Hey Cathy,
Sure, that would be yummy, I would follow the recipe as written:) Please let me know if you have any other questions! xx
Can’t wait to make this! Do you think it’d be good to add carrots to the recipe?
Hey Sydney,
Sure, carrots would also be delicious! Please let me know if you have any other questions, I hope you love this recipe! xx