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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.
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.
We added this dish to our Thanksgiving table. So good! What a delicious combination of flavors.
Hi Stephanie,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Grill??
Hi Liza,
Sorry, I am not sure what you are asking? Please be more thorough in your question and I would be happy to help! xx
I made these today for tomorrow, Thanksgiving. They are so delicious! I think they will become a new tradition! Thank you.
Hey Dawn,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Everyone at my Thanksgiving loved this dish! I didn’t add the additional 1/3 topping after baking and they were crispy.
Hi Emma,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
So I see you suggest honey in place of fig preserves. What about fig jam? I have both jam and honey so wondering which would be best. Thx 🙂
Hi Nita,
Sure, that would work too:) I hope you love the recipe! xx
Outstanding! I’m looking forward to making these tomorrow. Do you think I could make them in a croc pot?
Hey Julia,
I don’t think the crockpot will give a nice crisp in this recipe. If you can stick with the oven I would recommend that:) I hope you love the recipe! Happy Thanksgiving! xT
So you have make ahead directions for this recipe? So excited to try!
Hey Jenna,
I would have everything prepped and ready to go on your baking sheet and then roast when you are ready to serve! I hope you love this recipe! Happy Thanksgiving! xx
Seriously….F-ING YUM & who says THAT about Brussels Sprouts???
Hey Heidi,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Hello- I tried this recipe tonight before making it for Thanksgiving and it was definitely yummy. My sprouts lost their crispiness as another reviewer mentioned so i will not pour the remaining dressing after cooked, i may even broil for a minute right before serving. I did not add the chili flakes and pomegranates, I do not like spicey food but I’m wondering how much the 2 ingredients add to the dish. Thanks for the recipe!
Hey Tara,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
Hi, any thoughts on my question… I did not add the chili flakes and pomegranates, I do not like spicey food but I’m wondering how much the 2 ingredients add to the dish.
Sorry, I missed your question….pomegranates are not spicy so I would add those, but skip the chili flakes:)
We’re having an early Thanksgiving with friends in Seattle. Brussel Sprouts a must in this cold/wet/damp penetrating cold! Sprouts in the oven as I type. Looking forward to this afternoon
Hey Catherine,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Can I make these ahead of time for Thanksgiving? Then just warm before eating? Or make day ahead let cool? Would this work to add bacon? We just love bacon and Brussels 🙂
Hey Beth,
I would just have these prepped and ready to go on your baking sheet and then roast them when you are ready to serve. Please let me know if you have any other questions! Happy Thanksgiving! xx
Made these last night! I unfortunately didn’t have fig preserves (which is so sad b/c I LOVE fig preserves and can’t wait to make again properly). I substituted apple butter and it still added the needed and delicious sweetness.
I do have a question though – the brussels came out crispy but when I tossed in the additional dressing it took away all that amazing crunch. Is there a technique I am missing?
Already looking forward to making these again!
Hey Jess,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) You could pop them back in the oven if you want to keep the crisp! xx
Hi tieghan! I’m hoping to triple the recipe. Do I need to change the temp or duration of time in the oven when tripling it? Thanks so much!
Hey Deborah,
I would keep everything the same, but I would do each batch on its own baking sheet as not to overcrowd the sprouts! I hope you love this recipe, please let me know if you have any other questions! xx
Definitely planning to make these! Making ahead is a great idea. What temp and timing is best for reheating/crisping?
Thanks!
Hey Ann,
For reheating, I would do the oven at 425F and about 10-15 minutes until warm:) I hope you love this dish, please let me know if you give it a try! xx
These look delicious! I don’t have fig preserves in my area, what could be a substitute?
Hey Sara,
Honey will also work well in place of the fig preserves. Please let me know if you have any other questions! xx
Super yummy. Made this twice for myself (!) within 4 days!
What could I pair this with (I’m vegetarian) to make it more of a full meal … any pasta or couscous maybe?
Hey Raffaela,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Both pasta and couscous would be delicious!! Have a great weekend:)
These are definitely the best brussels sprouts I’ve ever made. Several people have asked me for the recipe!
Hey Jill,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
OH MY GOODNESS! these are my NEW favorite way to serve Brussels! So unique and delicious.
Hey Susan,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx