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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.
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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.
I can’t add the cheese, but I see you’re using it partially for the salty flavor. Would adding some salt be a good substitute for the cheeses (not a full half cup!) or do you have a different recommendation for a similar flavor? (This is our first fully gluten/dairy free Thanksgiving and I’m trying to rethink all the dishes..)
Hey Susan,
Sure, a sprinkle of sea salt would be delicious! I hope this recipe turns out well for you, please let me know if you give it a try! xT
Wow. Best brussels sprouts ever. I tried this recipe before taking it to Thanksgiving, and it’s a true winner. The sprouts are flavorful—just the right sweetness from the marinade to carmelize them and the shallots. It’s an easy and quick recipe. No complicated skills or ingredients are required. After cooking, I did drizzle a bit more o the marinade on the sprouts.
Hey Anna,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
I made these tonight leaving out the pomegranate seeds. They were a hit with the entire family. Excellent flavors!! Definitely will be a repeat at our house!
Hey Terrie,
Amazing!! So glad to hear that you enjoyed this dish, thanks so much for trying it out! xT
They make a beautiful presentation & are equally as delicious! Def a keeper for the upcoming holiday season. Cheers Tieghan!
Hey Michele,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Just made this and we ate the whole bowl in a span of 5 minutes!
Hey Ash,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
So excited to make this for thanksgiving! Would you consider blanching the Brussel sprouts prior and/or would this effect the cooking process? Thank you 🙂
Hey Jasmine,
I really don’t find that to be necessary, you can just follow the recipe as written:) Please let me know if you have any other questions! xT
These sound delicious. If you make them ahead how do you crisp them up before serving?
Thanks so much Marilyn! Just pop them in the oven for 5 minutes or so before serving! xx
I don’t care how these taste [but we know they’ll be great]. This is the most festive Brussels recipe I’ve ever seen, and we cannot wait to eat these. They will be our next holiday side!! Cheers to you all!!
Awe thanks so much Cissy!! I hope you love the recipe! xT
Delicious hot out of the oven and cold the next day out of the fridge!!! I made this exactly as described except that I forgot the shallots. So good to have the pomegranate providing crunch.
Hey Molly,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
I have often roasted Brussels with balsamic vinegar but the fig preserves add another layer! I sliced Delicata squash and tossed with the Brussels and shallot to roast. Then put the same marinade on a boneless pork chop and roasted it all together! Served with mashed potatoes. Super good.
Sounds delish!! Thanks so much for sharing! xT
I like Brussel Sprouts but they tend to be a bit gassy for my stomach. It’s a good way to have them. Thank you for sharing!
I hope you love the recipe:)
Why did you rate 3 stars if you’ve never made the recipe
And won’t be making it? And complain that you don’t eat Brussel sprouts because they cause gas. Don’t waste our time reading reviews.
I was thinking the same thing. Wth? People are weird. Lol.
Why bring a recipe’s rating down if you are not making it because you cannot eat? Very unfair to Tieghan. Can’t wait to serve to my vegetarian daughter-in-law. Thank you for so many beautiful and interesting recipes. I do have trouble sourcing special ingredients (I.e. fig preserves) so listing substitutes, such as honey, in the recipes or in your notes would be so helpful.
Thanks, looks delicious. Is there a substitute you could suggest for the fig preserves? Not something I’d ever have on hand and trying not to buy one time only use ingredients. Thanks.
It sounds like the fig preserves make it as I have tried a recipe with the rest of the ingredients. For those worried about what to do with the rest, my favorite is to serve it with cheese n crackers! Delicious!
Hey Jacquie,
Honey would also be great to use here! I hope this recipe turns out well for you, please let me know if you give it a try! xT
I’d like to try this recipe for Thanksgiving. Looks like it could be done in air fryer. Can you give alternate directions for air fryer?
Thanks so much Paula!! So sorry, I have not tested this recipe in the air fryer so I don’t have the exact instructions, but I bet it would work well for you! Please let me know if you have any other questions! xT
This looks delicious! Can you please clarify what constitutes one shallot? A shallot bulb typically contains 2 cloves. Is one shallot one clove or one bulb (2cloves)? I’ve wondered about this for a long time and never found a consistent answer.
I have the same question, was going to ask where she finds those shallots about the same size as the brussels sprouts, the ones in my store are much larger.
Hey Julie,
Typically at Whole Foods:) Let me know if you have any other questions! xT
Thanks for asking that because I’ve always wondered the same thing since there are usually two separate parts to every shallot I buy. Plus I’ve never seen such small shallots like the ones in the pictures — they look more like the tiny white onions I use in a Thanksgiving dish (which are sold in packages).
Hey Deborah,
When I say one shallot, I am referring to one clove. Please let me know if you have any other questions, I hope you love this dish! xT
What would you recommend as a substitute for the fig preserves?
I’m curious about this too!
Hi Beth,
Honey would be a great option:) xx
Hi Debbie,
Honey will also work well for you in place of the fig preserves. Please let me know if you have any other questions! xT