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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.
Fig butter was a really good touch. I love how many different flavors there are. I would make again!
Hey Elle,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
Just piling on the praise here for these incredible Brussels sprouts. I’ve eaten them 3 days in a row. Excellent recipe! (Manchego + Pomegranate = foodgasm) 🙂
Hey there,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
Delish!!! The pomegranate seeds added color and juicy tart flavor to a staple side dish!
Hey Diana,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
Hi! I’d like to make this in advance to bring to a Friendsgiving. Can it be served at room temp?
Hey Sara,
These are best served hot from the oven so they remain crispy:) Please let me know if you have any other questions, I hope you love this dish! xx
This was an amazing and crazy delicious recipe I used for thanksgiving! Looks beautiful and festive and the taste is divine. I followed your directions exactly and it was perfect! Thanks so much! Family loved it! Will def make again soon.
Hey Ann,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
These are absolutely delicious! I love the pop and crunch of the pomegranate and the Manchego makes these SO good! I’ve made them 3x in the past few weeks. Definitely a keeper!
Hi Caroline,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
If I could give this 10 stars I would! I made this for our friendsgiving and our thanksgiving and everyone loved it – it’s so flavorful and the fruity undertone of the fig jam and the pomegranate seeds make this dish a star. For one batch, I used about 1/4 cup of raspberry balsamic because I didn’t have enough regular balsamic on hand [I tripled this recipe] and that was amazing as well. I can’t wait to make this dish again, and again, and again 🙂
Hey Hilary,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! Thanks for sharing what worked well for you! xT
This recipe became an overnight go to in our house as well as a Thanksgiving hit. The hold back on part of the dressing until the end took the edge off of worrying about them being too dry and with the right fig preserves it worked for those who needed a gluten free option. Thanks!
Hey Anita,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
These are SO GOOD! The combination of flavors is so complex and perfect! Wasn’t going to add the extras (pomegranate and Parmesan) but boy am I glad I did! I didn’t think I could improve roasted Brussels sprouts but these are incredible. My favorite dish of the dinner!
Hey Lori,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
I have made these Brussels sprouts numerous times now, they are delicious! My family loves them!
Hey Betsy,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Really great and easy recipe. Even non-brussels sprouts people loved it. I’ve made this 3 times in 2 weeks.
Hey Jenna,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Made this Brussel sprout recipe for Thanksgiving and everyone loved it!!!
So so good.
Hey Alison,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Holidays!❄️
This dish was the new addition to our Thanksgiving meal this year and just became a “must” for all future family gatherings- delicious, Tieghan!
Hey Kirsten,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Holidays!❄️
This recipe is so delicious! I will definitely be making it again!
Hi Caitlin,
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
Easy to make, absolutely delicious. New favorite Brussels sprouts recipe
Hey Katie,
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